I will not disappoint you on day 4 of my St. Patrick’s Day countdown. Nope, not at all. These Baileys Dream Bars are just exquisite! Decadent, creamy, dreamy, fluffy AND boozy! Be still my heart!
So let me break it down for you. What we’ve got here is a buttery shortbread crust, topped with a layer of creamy Baileys cheesecake, which is topped with a layer of dreamy Baileys chocolate pudding which is then crowned with a fluffy layer of Baileys whipped cream. Get. Out.
And there is no baking involved. Nope. None. Now, that being said, there is a lot of different layers to make, so unless you have multiple stand mixers, you’ll be doing a bit of washing up. But oh…you won’t mind at all once these indulgent little darlings come together and you get that first bite…
Followed by another…and another…and so on.
Baileys Dream Bars
recipe from: 365 Days of Baking
For the Shortbread Crust:
- 10 ounces Shortbread cookies – Like Walkers or Keebler Sandies
- 4 Tablespoons Butter
For the Baileys Chocolate Pudding:
- 1 box (3.9 oz) Instant Chocolate Pudding
- 1 1/4 cups milk
- 1/4 Cup Baileys Irish Cream
For the Irish Cream Cheesecake Layer;
- 8 ounces cream cheese – room temperature
- 1/2 cup confectioners sugar
- 2 teaspoons Baileys Irish Cream
- 1 teaspoon vanilla extract – I prefer to use vanilla paste
For the Whipped Cream Topping
- 4 ounces cream cheese – room temperature
- 1/3 cup confectioners sugar
- 2 1/2 teaspoons Baileys Irish Cream
- 1/2 teaspoon vanilla extract – or vanilla paste
- 1 cup heavy cream
For the decorative topping:
Chocolate curls, chocolate pearls, jimmies – whatever your prefer
Line an 8″x8″ baking pan with parchment paper. Set aside.
For the Shortbread Layer:
Place Shortbread Cookies in a food processor and pulse until you have fine crumbs. Transfer to a bowl.
Melt butter and pour over cookie crumbs. Mix until combined.
Pat crumb/butter mixture into the prepared pan. Place pan into the freezer for 30 minutes to set.
For the Chocolate Pudding:
In the bowl of a stand mixer, combine the pudding mix, milk and Baileys. Mix until combined. Transfer to a bowl and place in the refrigerator to chill for at least 20 minutes.
For the Whipped Cream:
In the bowl of a stand mixer, mix the cream cheese, confectioners sugar, Baileys and vanilla. Beat until smooth and creamy. Transfer to a mixing bowl and set aside.
Once you have cleaned the stand mixer bowl, using the whisk attachment, beat the heavy whipping cream until soft peaks form.
Add the creamed cheese mixture to the bowl. Beat on low until it is distributed, then beat on medium high until stiff peaks have formed.
For the Baileys Cheesecake:
Place 8 ounces of cream cheese in the bowl of a stand mixer. Mix using the paddle attachment until smooth. Scrape down the sides of the bowl and add the confectioners sugar, Baileys and vanilla. Mix until combined
Gently fold 1 cup of the whipped cream into the cream cheese/sugar/Baileys mixture and mix until uniform.
Spread the Baileys cheesecake layer evenly over the chilled crust.
Dollop the Baileys Chocolate pudding over the Baileys Cheesecake layer and spread evenly over the top.
Next, cover the Baileys Chocolate Pudding with the remaining whipped cream mixture.
Refrigerate for a minimum of 8 hours prior to serving. Keep refrigerated between servings.
Garnish with chocolate curls, or topping of your choice.
Links for Helpful Kitchen Tools & Ingredients for Baileys Dream Bars: