Nutty Irishman Bars
"A rich, 3-layer bar modeled on nanaimo bars but with a creamy hazelnut filling and a white chocolate ganache flavored with Irish cream. Top o' the mornin'!"
photo by East Wind Goddess
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
16 squares
- Serves:
- 16
ingredients
-
For the Cookie Base
- 1⁄2 cup brown sugar, packed
- 4 ounces bittersweet chocolate
- 1 egg, large, lightly beaten
- 1⁄4 cup all-purpose flour
- 3 tablespoons unsweetened dutch cocoa
- 1⁄4 teaspoon salt
-
For the filling
- 1⁄2 cup reduced-fat cream cheese
- 1⁄4 cup nutella
- 1⁄2 teaspoon vanilla extract
- 2 tablespoons hazelnut-flavored liqueur
- 1 1⁄2 cups powdered sugar, sifted
-
For the ganache
- 3 tablespoons irish cream
- 8 ounces white chocolate
directions
- Note: Line an 8 by 8-inch baking pan aluminum foil, leaving extra to hang over the edge (this will make it easier to serve later). Spray with Pam or another release agent.
- Make the cookie base. Put oven rack in middle position and preheat oven to 350°F.
- Melt butter and chocolate with brown sugar in a heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.
- Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 12 minutes. Cool completely in pan on a rack, about 1 1/2 hours.
- Make the filling: Combine cream cheese, hazelnut-chocolate spread, and vanilla; beat with a mixer at medium speed until smooth. Gradually add powdered sugar, beating until just blended. Spread over the cookie and freeze.
- Make the ganache: Put the chocolate and Irish Cream liqueur in the top of the double boiler, and set over the barely simmering water, then stir occasionally until melted and smooth. Remove from the heat and let cool slightly. The ganache should have a sheen to it, and hold together well. When cool but still pourable, spread the white chocolate layer over the chilled filling layer and smooth over. You can press additional nuts into the top at this point for decoration. Freeze for 30 minutes.
- Serve: Remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan and transfer to a cutting surface. Cut into 1-inch squares and serve cool or at room temperature.
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RECIPE SUBMITTED BY
I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines.
I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list...
My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip.
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