Coffee Dessert Bars (Baileys Irish Cream Recipe)
Coffee Dessert Bars (Baileys Irish Cream Recipe) – Gooey fudgy Baileys Irish Cream Coffee Bars are our go-to treat for Saint Patrick’s Day this year!
Irish Cream Liqueur Recipe… In Brownies!
Sometimes you just need a rich creamy treat to get you through the day. Ever feel that way?
Last week I was looking through the liquor cabinet for Amaretto and noticed a forgotten bottle of Baileys Irish Cream in the back.
I stood wide-eyed in silent reverence of the most decadent of liquors.
A find like this called for celebration… Cocktails? Coffee? Creamy jello shots?
Yes to the cocktails! And with the rest of it, I decided to make a treat in honor of Saint Patricks Day.
Irish Coffee Bars
Today’s Baileys Irish Cream Coffee Bars are a luxurious treat to bake this March, or any time of year in my opinion.
When you bite into Baileys Irish Cream Coffee Bars your teeth sink through, not one, but two layers of robust sugary bliss.
The rich fudgy brownie base contains a decent amount of Baileys Irish Cream. However, it’s baked so most of the alcohol will burn off leaving the tantalizing flavor behind.
Homemade Baileys Irish Cream Dessert Bar
The gooey top layer offers a pop of coffee flavor, so the combination is reminiscent of a hot Irish Cream and Coffee. Or maybe an Irish Cream Mocha!
If you find yourself needing a pick-me-up this week, these dark and dangerous treats are sure to do the trick!
These Homemade Irish Cream Coffee Bars are the perfect sweet treat to serve this Saint Paddy’s Day. They’ve got the goods to keep your party guests smiley all evening long.
What Ingredients You Will Need
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Granulated Sugar
- Brown Sugar
- Sea Salt
- Melted Unsalted Butter
- Baileys Irish Cream
- Large Eggs – divided
- Mini Chocolate Chips
- Cream Cheese
- Powdered Sugar
- Instant Coffee Granules
How To Make This Baileys Irish Cream Recipe
Instructions
Preheat the oven to 350 degrees F. Line a 9 X 13-inch baking dish with parchment paper. In a large bowl, mix the flour, cocoa powder, granulated sugar, brown sugar, and salt together.
Whisk in the melted butter, Baileys Irish Cream, and 3 eggs. Once smooth, stir in the mini chocolate chips and blend well. Spread the batter evenly in the prepared baking dish.
Place the cream cheese in the food processor (or the bowl of a stand mixer.) Puree/Beat to soften. Scrape the bowl, then add 3 eggs, powdered sugar, and instant coffee granules. Puree (or beat on low) again until completely smooth. Pour the mixture over the top of the brownie batter.
Bake for 55-60 minutes, until the center is set when jiggled. Cool for 15 minutes, then place the pan in the refrigerator to chill. Once the bars are completely cold, lift the entire batch of bars out of the pan by the edges of the paper and cut.
Notes
For bars with pretty edges, wipe the knife with a wet paper towel between each cut.
Get Full (Printable) Baileys Irish Cream Recipes Like Coffee Dessert Bars Below. Enjoy!
Frequently Asked Questions
How Long Do Leftovers Last?
This easy recipe can be left out on the countertop for up to 3 days, or refrigerated in an airtight container for up to a week.
Are You Sure About The Amount Of Cocoa Powder?
Yes! I know it sounds like a large amount, but that is the correct amount. A hearty dose of cocoa powder creates a deep rich chocolatey flavor.
Can These Bars Be Frozen?
Yes, absolutely! Just make sure to let them thaw slowly on the countertop when ready to use.
Other Great Desserts and Dessert Beverages
- The Ultimate Frozen Hot Chocolate
- Jamaican Johnny Cakes
- Kahlua Sour Cream Coffee Cake
- Vodka Gummy Bear Popsicles
- Buttery Nipple Shot Recipe (Baileys Drink)
- Funfetti Homemade Frosting
- Homemade Vanilla Ice Cream
- Cinnamon Roll Cookies
- Raspberry Lemon Cupcakes
- Baileys White Russian from A Couple Cooks
- Mudslide Pie from All Recipes
Baileys Irish Cream Coffee Bars
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon sea salt
- 1 cup unsalted butter, melted
- 3/4 cup Baileys Irish Cream
- 6 large eggs, divided
- 1/2 cup mini chocolate chips
- 8 ounces cream cheese
- 4 cups powdered sugar
- 1 tablespoon instant coffee granules
Instructions
- Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with parchment paper. In a large bowl, mix the flour, cocoa powder, granulated sugar, brown sugar, and salt together.
- Whisk in the melted butter, Baileys Irish Cream, and 3 eggs. Once smooth, stir in the mini chocolate chips. Spread the batter evenly in the prepared baking dish.
- Place the cream cheese in the food processor (or the bowl of a stand mixer.) Puree/Beat to soften. Scrape the bowl, then add 3 eggs, powdered sugar, and instant coffee granules. Puree (or beat on low) again until completely smooth. Pour the mixture over the top of the brownie batter.
- Bake for 55-60 minutes, until the center is set when jiggled. Cool for 15 minutes, then place the pan in the refrigerator to chill. Once the bars are completely cold, lift the entire batch of bars out of the pan by the edges of the paper and cut. Baileys Irish Cream Coffee Bars can be left out on the countertop for up to 3 days, or refrigerated for up to a week.
Notes
Nutrition
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Just done kept to recipe, turned brown on top and slightly crispy, any feedback?
I made these, and followed the recipe to a t. The only thing i didnt have was parchment paper. The nightmare in my pan has ruined my day. I’m supposed to beung these to a christmas party, and I cant even get them out of the pan. They aren’t even solid. I dont know what to do 😭
Sounds so good! But sea salt for baking is a game of chance. Every manufacturer has a different grind size, so a teaspoon of Maldon Salt is not the same as, say, a teaspoon of McCormick sea salt. To make all things equal (since, like most salts used in the kitchen, sea salt is fancy NaCl), please advise sea salt amounts in grams or ounces so that we know exactly how much NaCl your recipe requires, no matter what kind of salt is used. Thank you!
These are sure to be a hit!! Super gooey & fudgy, which I LOVE!!
These sound so delicious! Thank you for sharing this recipe.
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I made these for a St. Patty potluck in my office. Followed the directions to a “t” but the top layer got weird. I thought with the egg and cream cheese it would be like a cheesecake layer (like the picture) but it just got sticky and runny. I’m not sure what I did wrong. I still served them and the flavor was AMAZING. I’m going to try a redo and use my stand mixed to whip up the cream cheese / egg / coffee mixture instead of the food processor.
For what it’s worth, I used my stand mixer for the top part and got cripsy/brown top instead of cheesecake-like. Tasted great, but didn’t look like the pic.
These are probably one of the top three delectable desserts that I have ever made. And I’ve made a lot of desserts in my lifetime!
I could tell they would be sumptuous just by licking the bowls of each layer and couldn’t wait for them to be cooked. The aroma was amazing and of course I had to taste test them before sharing them with others! Tomorrow I’m going to wish my neighbors a Happy St. Patrick’s Day, whether they’re Irish or not, by offering them this yummy treat. This will be a new St. Patrick’s Day ☘️ tradition for us. Thank you for the recipe.
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Was looking for something quick and easy for corned beef and cabbage dinner dessert. These are amazing! Definitely a repeat offender.
Hi! I was thinking of making these this weekend – they look delicious! I just wanted to check about the amount of cocoa powder – 1 & 1/4 cups? Never used that much before. Thanks!
Hi Movi,
Yes, that is the right amount. Promise! :)
Can these bars be frozen
Hi Char,
Yes, absolutely! Just make sure to let them thaw slowly on the countertop when ready to use.
So is no baking powder needed? Would probably work well at high elevation?
Hi Helen,
Usually, you reduce leavening agents at higher elevations, so I would not add it in.
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I need an entire pan of these STAT!
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Those bars look good!
Oh wow!! I can almost taste these. They look so good!
How could I ever say no to treats with bailey’s on top?!?
If I wanted to half this recipe, would I use an 8 “x 8″ or a 9″ x 9” square baking pan? Thank you!
Hi Janet!
I’d go with an 8 X 8 inch pan. :)
It looks so lush and creamy!
What I would do for a pan of these right now!
These look delicious Sommer!
These look so decadent!
These look fantastic!