INGREDIENTS
Brownie Base
1
box (10.25 oz) fudge brownie mix
2
tablespoons Irish cream liqueur
Irish Cream Topping
1
carton (8 oz) whipping (heavy) cream (1 cup)
1/4
cup vanilla instant pudding and pie filling mix (half of 3.4 oz box)
3
tablespoons Irish cream liqueur
1
bar (1.4 oz) chocolate-covered toffee candy, crushed
DIRECTIONS
1
Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening. In large bowl, stir brownie mix, oil, 2 tablespoons liqueur and the eggs with spoon about 50 strokes or until blended. Spread batter in pan.
2
Bake 23 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3
In medium bowl, beat whipping cream, milk, pudding mix and 3 tablespoons liqueur with electric mixer on high speed 4 to 6 minutes or until soft peaks form. Spread mixture over cooled brownies. Sprinkle with crushed candy. Cover; refrigerate at least 2 hours before serving. Cut into squares. Store in refrigerator.
High Altitude (3500-6500 ft)
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