It is day #5 of my St. Patrick’s Day countdown, which means there are only 12 days to go to the big day! I figured it was time to blog about something sweet. How about something sweet, with a wee bit of alcohol (strictly for medicinal purposes mind you) and a little caffeine to keep to moving? I’ve got it all right here for you in these White Chocolate & Baileys Coffee Bars.
These bars are nothing short of addictive! Chewy and moist with a buttery, coffee flavour, you will find you just can’t leave them alone. And then there is that richly decadent Baileys Irish Cream glaze drizzled liberally over the top. So good you could eat it straight out of the piping bag (not that I know anyone who would do that).
The original recipe called for sliced almonds to be scattered over the top of the bars before baking. My husband doesn’t care too much for nuts mixed into cookies or brownies, so I left them out. They sure do look pretty on Peanut Butter & Julie’s blog though, so if you like nuts, you might want to consider adding them in. These White Chocolate & Baileys Coffee Bars are just perfect for dessert, or great at your afternoon tea or coffee break as a little pick me up, or come to think of it – just fabulous for breakfast. I mean they are a bit caffeinated, you know to get you going in the morning. What is that you say? There’s alcohol in them? Oh, well everyone knows alcohol bakes out of desserts. Oh yeah, I guess the glaze isn’t baked. Hmmmm…..perhaps that’s why my day started off so lovely!
White Chocolate & Baileys Coffee Bars
recipe adapted from: Peanut Butter & Julie
Yield: 16 bars
- 2 1/4 sticks butter, melted and cooled
- 2 cups golden brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla
- 2 cups flour
- 2 tablespoons espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups chopped white chocolate (or white chocolate chips)
- 1/2 cup sliced almonds (I omitted these)
- 1 cup confectioners’ sugar
- 2 tablespoons Baileys Irish Cream
- 2-3 teaspoons whole milk or cream
Preheat the oven to 350° F degrees. Line a 9X13-inch baking pan with aluminum foil so that there is a 1-inch overhang, and spray the foil with nonstick baking spray.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar at medium speed until creamy, 3-4 minutes. Add the eggs, one at a time, beating well after each addition, and continuing to beat for 1 minute more after the last egg is added. Beat in the vanilla.
In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients, mixing on low-speed until incorporated. Remove the bowl from the mixer and stir in the white chocolate chips.
Pour the batter into the prepared pan, smoothing the top with an offset spatula. Sprinkle the almonds evenly over the top. Bake until the top is set and a toothpick inserted into the center of the pan emerges clean, 24-28 minutes. (It actually took about 35 minutes for my bars to cook, so just watch a make sure the top is set.) Transfer the pan to a wire rack to cool completely.
For the Irish Cream Glaze, whisk together the confectioners’ sugar and the Baileys in a bowl until thoroughly combined. Add enough of the milk/cream to achieve a thick glaze that is still of drizzling consistency. Transfer the glaze to a small zip-top bag, seal, and snip a small corner off the end. Use this as a “piping bag” to drizzle the glaze over the bars.
Allow the glaze to dry for at least 30 minutes, then cut into squares and serve.