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Irish Cream Coffee Bars

March 16, 2017

Irish Cream Coffee Bars

2 ¼ cup flour
1 cup sugar
1 tsp vanilla
¼ tsp salt
½ cup pecans, chopped
½ cup butter, cold (1 stick)
1 egg
1 can sweetened condensed milk
1 tsp rum extract
1 tsp instant coffee crystals
Whipped cream
1 tsp rum extract
1 tsp vanilla extract
1 cup brown sugar
Cinnamon and sugar for sprinkling
25 cinnamon sticks, 2 inches long

Heat oven to 350°F. Butter bottom and sides of 8-inch square pan with cooking spray. In large bowl, place flour, sugar, vanilla, salt; Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. With fork, stir in egg and pecans. Press half of cookie mixture in bottom of pan. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.

Meanwhile, in small bowl, stir milk, rum extract and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature; chill for another hour until completely cooled. Let stand 10 minutes at room temperature before cutting into bars (5 rows by 5 rows). Store bars covered at room temperature.
Just before serving, in small bowl, beat whipping cream, brown sugar, rum and vanilla extracts with electric mixer on high speed until soft peaks form. Top each bar with dollop of whipped cream; sprinkle with ground cinnamon and sugar. Insert cinnamon stick into each dollop of whipped cream. Makes 25 bars
posted by The Deedol Collection aka Grannys Favorites Cookbooks

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