Irish Mist Bars Recipes

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.

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.

Steps:

• Whisk mustard, liqueur, vinegar and honey in small bowl.
• Whisk in oil in thin stream.
• Season with salt and pepper, if desired.
• Refrigerate in airtight container.