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Bailey's Truffle Bars


  • Softened butter for preparing baking pan
  • 2 tablespoons granulated sugar
  • 1 (4 ounce) bar Swiss dark chocolate, chopped
  • 3 (1 ounce) squares unsweetened chocolate, chopped
  • 1/4 cup plus 2 tablespoons butter, softened and divided
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup Bailey's Irish Cream
  • 1/2 cup semisweet chocolate mini chips


  1. Grease an 8-inch square pan and line with aluminum foil, allowing foil to extend over edges. Grease the foil with softened butter; sprinkle the 2 tablespoons sugar onto foil. Set aside.
  2. Heat oven to 350 degrees F.
  3. Combine dark and unsweetened chocolates with 2 tablespoons butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt. Remove from heat; let cool.
  4. Beat remaining 1/4 cup butter at medium speed with an electric mixer for 2 minutes.
  5. Gradually add 3/4 cup sugar, beating at medium speed for 5 minutes. Add eggs, one at a time, beating until blended.
  6. Combine flour and salt; add to butter mixture, alternating with melted chocolate mixture and Bailey's, beginning and ending with flour. Mix at low speed just until blended after each addition.
  7. Stir in mini-chips. Spoon batter into prepared pan.
  8. Bake for 18 minutes. Do not over-bake.
  9. Let cool completely.
  10. Cover and chill at least 2 hours.
  11. Invert uncut brownies in foil onto a cutting board. Peel off foil. Invert brownies again.
  12. Using a sharp knife cut into small squares or 2 x 1-inch sticks.

Yield: 32 cookies

Approximate values per serving (1 brownie): 105 calories, 7 g fat, 18 mg cholesterol, 1 g protein, 12 g carbohydrates, 1 g fiber, 49 mg sodium, 53 percent calories from fat

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