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Decadent St. Patrick’s Irish Cream Buttercream Bars

Irish Cream Buttercream Bars - featured image
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These bars feature a tender buttery base topped with a creamy, boozy Irish cream buttercream frosting, perfect for St. Patrick’s Day or any indulgent occasion.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¾ cup (170g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted
  • 3 to 4 tablespoons Irish cream liqueur (like Baileys; adjust to taste)
  • 1 teaspoon vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • Optional garnish: chocolate shavings or cocoa powder for dusting
  • Optional garnish: chopped toasted nuts (pecans or walnuts)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch pan with butter or line with parchment paper.
  2. In a large bowl, cream together 1 cup softened butter and 1 cup granulated sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  3. Beat in 2 large eggs one at a time, fully incorporating each before adding the next. Stir in 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
  5. Slowly add dry ingredients to wet ingredients, mixing on low speed just until combined. Do not overmix.
  6. Spread batter evenly into prepared pan using a spatula.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and edges are golden.
  8. Remove from oven and place pan on a cooling rack. Cool completely for 45 minutes to 1 hour before frosting.
  9. For the buttercream, beat ¾ cup softened butter in a medium bowl until smooth and creamy, about 2 minutes.
  10. Gradually add 3 cups sifted powdered sugar, mixing on low speed to avoid sugar clouds.
  11. Add 3 tablespoons Irish cream liqueur, 1 teaspoon vanilla extract, and a pinch of salt. Beat on medium-high speed for 3-4 minutes until light and fluffy. Adjust Irish cream up to 1 more tablespoon if desired, but avoid making frosting too runny.
  12. Spread buttercream evenly over cooled bars using a spatula.
  13. Optionally, garnish with chocolate shavings, cocoa powder, or chopped toasted nuts.
  14. Chill bars in the refrigerator for at least 30 minutes before slicing into about 12 squares for clean cuts.

Notes

Use softened butter for easier mixing and fluffier texture. Do not frost bars while warm to prevent melting buttercream. If buttercream is too soft, chill for 10 minutes and re-whip before spreading. For non-alcoholic version, substitute Irish cream with milk and vanilla extract. For gluten-free, replace all-purpose flour with almond flour (texture will be denser).

Nutrition

Keywords: Irish cream, buttercream bars, St. Patrick's Day dessert, easy homemade treats, boozy frosting, buttery base

Find it online: https://tessierecipes.com/decadent-st-patricks-irish-cream-buttercream-bars-recipe-easy-homemade-treats/