Delicious Irish Cream Bars

I first made these stacked bars when I got bored with leftover Baileys after a get-together. The layers—rich brownie, creamy Irish liqueur frosting, and silky chocolate top—are wild together. They look like something from a bakery, but easy tricks make them totally doable, even if you're rushed. I bring these everywhere and the plate's always empty, plus at least one person texts for how to make them.

Dreamy Brownie Layers

• Everyone thinks they're way harder than they are—boxed mix makes it simple
• Layers of Irish cream add a flavor you can't fake with regular chocolate bars
• Three kinds of texture in each square are so satisfying
• You can prep these the night before to save time for parties

One Christmas, my father-in-law (who says dessert isn't his thing) ate three of these one after another at the counter. When I packed what was left, he took the rest home! Now my family expects these at every get-together—my sister-in-law even texted super late asking for the secret.

Star Ingredients

• Box mix brownies make things easier and honestly, taste just as good as the homemade ones I've tried
• The salted butter in the frosting makes it less sweet—don't swap for unsalted
• Baileys Irish Cream lands in every layer so the flavor really pops; baking gets rid of most alcohol but the top layers keep it
• Heavy cream is key for the best buttercream and ganache—regular milk won't work
• Semi-sweet chocolate keeps the bars from being too sugary—I tried milk chocolate and it was way too sweet

I tossed Baileys into the brownie mix by accident once when I ran out of water. That tiny switch totally upgraded the box mix. Now I keep a bottle just for baking. It's wild how much flavor it adds.

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Simple Step Guide

Ready the Pan

First, fire up your oven following the brownie mix box. Cover an 8x8 pan with two wide strips of parchment so you can lift the brownies out later. Don't skip this—it makes clean-up so much easier.

Blend with Baileys

Switch out the water for Baileys when mixing up the brownie batter, just like the box says. Pour in the pan and spread it right to the edges.

Oven Time

Bake following the box directions, but start checking a few minutes before the timer's done. You want a bit of batter still sticking to your toothpick—don't overbake or you'll miss that fudgy texture.

Chill Out

Let the brownies get totally cold before you touch them with frosting. An hour is the minimum. If they're warm, the frosting will melt and slip everywhere.

Whip the Middle

Beat soft butter with vanilla till it's airy, then slowly mix in sifted powdered sugar. Pour in Baileys gently. Add cream little by little, mixing until the frosting is spreadable and soft.

Spread It Out

Use an offset spatula to smooth the buttercream over every inch of the brownie. Make it as even as you can—the ganache will go on top and you want flat layers.

Freeze Fast

Tuck the frosted bars in the freezer for a few minutes while you work on the ganache. This stops the frosting from melting when you pour on the warm chocolate.

Make Ganache

Bring cream and Baileys just to a simmer, then pour over chocolate chips and let it chill without stirring. After a few minutes, gently stir until it’s shiny and smooth.

Top with Ganache

Pour warm ganache over the cold frosting, use a spatula to nudge it to the edges, and let it firm up. This takes about an hour on the counter or just a handful of minutes in the fridge.

Slice Clean

Use those parchment handles to pull the whole slab out. Cut with a super sharp knife and wipe the blade between each pass so you get those pretty layered squares.

Stuff to Remember

• There's still a little liquor left in the frosting and chocolate—heads up if that's important
• They taste best once they've warmed up a bit, so let them sit out if you stored them in the fridge
• Letting them hang out for a day actually makes everything taste even better together

The very first time I stacked these, I didn't freeze the frosting layer and the chocolate melted right in. Looked cool, but didn't have that neat layered look. Lesson learned: waiting a few minutes pays off.

How to Serve

Pile squares up on a plain white platter for a fancy look—it really shows off the layers. But you can always go simple and toss them on a wooden board for laid-back parties. They're awesome with a hot coffee, or even a sip of Baileys if you want to keep the vibe going.

Tasty Swaps

You could switch up the Baileys—Salted Caramel or Espresso are awesome too. For holidays, add a little peppermint to the frosting and some crushed candy canes on the chocolate before it sets. Or, for extra chocolate, throw some mini chips in the batter before baking.

Stay Fresh

Keep them in a closed container in the fridge up to 5 days. Let them rest on the counter about 15 minutes before eating so they're nice and soft. They actually freeze well; just wrap each one in plastic and foil, then stash them in the freezer for up to a month. Move to the fridge overnight to thaw.

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Baking Pointers

• Run your knife under hot water, dry it off, and cut for crisp, clean lines
• Grainy ganache? Stir in a splash of warm cream to smooth it out
• The edges get a bit firm from the fridge—chop them off for extra-soft bars

I've baked these Baileys bars for birthdays, bring-a-plate events, or just to make Fridays sweeter. The mix of gooey brownie, soft frosting, and crisp chocolate is magic. My husband’s learned that if Baileys shows up on the counter, it means these are coming—and he better grab one quick because they never last long. So worth every bite!

Recipe FAQs

→ Can I make these bars without using Irish cream?

Sure thing! For a booze-free option, swap the Irish cream with heavy cream in the frosting and ganache. And for the brownie base, just use water as the brownie mix calls for. A splash of coffee extract can give a similar flavor twist.

→ How much alcohol is really in these bars?

It's pretty low. Baking the brownies cooks off most of the Baileys, and while the frosting and ganache have small amounts (a couple of tablespoons each), the alcohol per serving ends up being minimal.

→ Can I bake my own brownies instead of a boxed mix?

Of course! A homemade recipe for fudgy brownies that fits an 8x8 pan is perfect. Just bake your go-to brownies, then move ahead with the buttercream and ganache.

→ What's the best way to store these bars?

Pop them in an airtight container and keep them in the fridge for up to five days. Bring to room temp (about 15-20 minutes) before serving for the best flavor. You can also freeze them for up to three months.

→ Can I swap the Baileys for another Irish cream flavor?

Absolutely! Flavored Irish creams like salted caramel, espresso, or cinnamon spice work great and add a fun twist to the flavors.

→ What's the point of freezing before adding ganache?

Chilling the frosted brownies makes the buttercream firm. This stops it from getting mushy or blending with the ganache, leaving you nice clean layers.