After almost two months without having a working computer, I’m finally back! And I triumphantly return to the blogging world with Baileys Irish Cream Chocolate Chip Cookie Dough Fudge! Wow that’s a mouth full. But it’s totally worth saying. An epically big title for small bites of sugary Irish creamy awesomeness.
And much more appetizing than “Bay Leaves Fudge,” which is what one person heard upon my presentation of the confection. I don’t think I’ll be making that flavor anytime soon.
And you know what? I totally ran out of flour and topped my 1/2 cup off with whole wheat flour. So I could say this is Whole Wheat Baileys Irish Cream Chocolate Chip Cookie Dough Fudge. But I don’t want to be ridiculous.
Baileys Irish Cream Chocolate Chip Cookie Dough Fudge
adapted from The Cookie Dough Lover’s Cookbook
In a mixer:
1 stick unsalted butter, room temperature
1/4 cup sugar
1/4 cup brown sugar, packed
1/2 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons Irish Cream
1/2 cup all purpose flour
On the stove:
1/3 cup brown sugar, packed
5 tablespoons unsalted butter
pinch of salt
1/3 cup Irish Cream
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup mini chocolate chips
You want to line an 8×8 pan with foil or parchment paper so you can easily remove the fudgey goodness from the pan later. Nobody wants to waste fudge. Especially if it has Baileys in it.
In a mixer cream together the butter and sugars. Mix in the vanilla, salt and Irish Cream. Add the flour and mix until just combined. Set it aside and let it wait for you.
In a saucepan on the stove melt the butter, brown sugar, and pinch of salt. Take off the heat and add in the Irish Cream and vanilla. Stir in the powdered sugar one cup at a time. Now add this to the flour mixture and beat together until combined. Fold in those chocolate chips and then pour into your prepared pan. Pop in the fridge and try to forget it while it sets. I left mine overnight, but a few hours should do.