Irish Tipsy Trifle

Name: Irish Tipsy Trifle
Cook time: 12 min
Total time: 12 min
Yield: 6 serving(s)
Ingredients: 3/4 cup unsalted butter; 2 1/2 cups rolled oats; 1 cup packed light brown sugar; 1 large egg; 2 teaspoons pure vanilla extract; 1/2 cup all-purpose flour; 1/2 teaspoon baking soda; 1 cup whipping cream, well chilled; 2 tablespoons light brown sugar, free of lumps; 1 tablespoon confectioners' sugar; 1/4 cup Irish whiskey, plus; 2 tablespoons Irish whiskey; 3 tablespoons caramel ice cream topping

Submitted by Cindy Rose

"I clipped this recipe 10 years ago for my 1st Annual St. Pat's Day Dinner. I have made it every year since. My family loves it and when I mention I might make a different dessert for a change, there is an uproar of protest. I don't use as much whiskey as the recipe calls for - only about 1 teaspoon per goblet and about 1 tablespoon in the cream. Sometimes I just used canned whipped cream. It's delicious either way. I've never really timed the preparation, but I would say it's about 30 minutes."

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Ready In:: 12mins
Ingredients:: 13
Serves:: 6

ingredients

³⁄₄ cup unsalted butter
2 ¹⁄₂ cups rolled oats
1 cup packed light brown sugar
1 large egg
2 teaspoons pure vanilla extract
¹⁄₂ cup all-purpose flour
¹⁄₂ teaspoon baking soda
1 cup whipping cream, well chilled
2 tablespoons light brown sugar, free of lumps
1 tablespoon confectioners' sugar
¹⁄₄ cup Irish whiskey, plus
2 tablespoons Irish whiskey
3 tablespoons caramel ice cream topping

directions

For cookies, heat oven to 375 degrees.
Grease a baking sheet (s).
Melt butter in a large skillet; add the oats and cook, stirring often, until they begin to brown, 2 to 3 minutes.
Let cool.
Beat the brown sugar, egg and vanilla with an electric mixer on high speed until smooth.
Mix in the flour and baking soda on low speed.
Add the cooled oat mixture and mix only to combine.
Use batter immediately or chill overnight.
Drop the batter onto prepared sheet (s)- 1 tablespoon for each cookie and space about 3 inches apart.
Bake until golden, 9 to 12 minutes.
Cool on sheet for one minute and then transfer to wire rack to cool.
The recipe makes 24 cookies; you will use 12 for the recipe.
For cream, beat the cream with an electric mixer until it begins to thicken.
Add both sugars and continue beating until it holds soft peaks.
Add 1/4 cup whiskey and mix well.
To serve: break a cookie into coarse pieces into each of six dessert goblets; drizzle one teaspoon of whiskey over cookie.
Top with a spoonful of cream, another broken cookie, another teaspoon of whiskey and another spoonful of cream.
Drizzle top with a small swirl of caramel topping and serve at once.

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Reviews

I made this several years ago for a bunch of foodies. Everyone LOVED it! & the cookies were awesome all by themselves! I was so glad the recipe made extra. I looked for this recipe because I want to make it again this year for my dad's new wife. It is sure to be a treat!

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