Best 3 Irish Mist Bars Recipes

IRISH MIST BARS

Steps:

• in large mixing bowl combine butter, 1/2 cup brown sugar and flour; blend until crumbly.
• firmly press crumb mixture into a 9 inch square baking pan.
• bake at 350 for 10 minutes; set aside to cool.
• in another bowl combine remaining sugar, 1 tbsp flour, and salt, blend well.
• add eggs; 1 at a time beating well after each.
• blend in liqueur.
• mix in nuts.
• spread evenly over cooled crust.
• bake at 350 for 20 minutes.
• cool in pan before cutting into bars.

IRISH MIST CREAM

Steps:

• Bring the milk to boil in a pan.
• Remove from the heat.
• In a bowl, whisk the egg yolks and 2 tablespoons of caster sugar.
• Add the milk and whisk to combine.
• Pour mixture back into the pan, cook over a low heat for 7 minutes; do not boil.
• Dissolve the gelatine in boiling water, and add to the hot milk mixture, stirring well.
• Pour in the Irish Mist, and refrigerate for about 40 minutes or until the mixture begins to set.
• Beat the egg whites until soft peaks begin to form, sprinkle with the remaining castor sugar, and beat until it dissolves.
• When the milk and egg mixture begins to set, fold through the whipped cream and beaten egg whites.
• Pour into 8 glass serving dishes, and refrigerate until fully set.
• Decorate with the extra whipped cream and chocolate.

IRISH MINT BROWNIES

Steps:

• In a microwave, melt butter and bittersweet chocolate; stir until smooth. Cool slightly. In a large bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., In a microwave, melt white chocolate with creamer; stir until smooth. Transfer to a small bowl. Refrigerate for 30-40 minutes or until chilled. , In another small bowl, beat cream until soft peaks form; fold into white chocolate mixture. Beat on medium speed until stiff peaks form, about 4 minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate., In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from the heat. Stir in butter until melted. Cool to room temperature. Carefully spread over filling. Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in the refrigerator.