If you are still scrambling for holiday cookie tray additions, here’s something to consider. It’s not a cookie, but it would look good next to the cookies and people will surely go nuts over it. This fudge, which I adapted from allrecipes.com, is super easy, too. The original recipe calls for a double-boiler, but I haven’t used a double-boiler since about 1977 when I found one in the back of my mother’s “seldom used pots�?stash. I keep saying I’ll buy one, but the only thing I’d use it for is 7-Minute Icing and frankly, a bowl set over a pot of water has worked just fine.

Back to the subject at hand –easy but interesting fudge. This one is pretty good. The Irish Cream flavor is fairly strong, which in my opinion, is a good thing. Also, I used salted butter. If you use unsalted butter, you may want to add a tiny, tiny, tiny, pinch of salt just to keep the flavor balanced. I couldn’t tell you how much or if it is actually necessary, but there’s a chance it might taste a little flat with unsalted butter and no added salt.

Bailey’s Fudge

Base:
1 1/2 cups semi-sweet chocolate chips
1/2 cup white chips
2 tablespoons butter
1 1/2cups confectioners sugar
1/2 cup Bailey’s Irish Cream

Topping:
1/2 cup semi-sweet chocolate chips
1/4 cup white chips
1 tablespoon butter, softened
2 tablespoons Bailey’s Irish Cream

Line an 8 inch square pan with parchment or foil. If using foil, grease the foil with butter

Make the base first. In the microwave, melt the 1 1/2 cups semisweet chocolate chips, 1/2 cup white chocolate chips and 2 tablespoons butter. I do this by microwaving on high and stopping to stir every 30 seconds.

Stir the confectioner’s sugar and Irish cream into the melted chocolate. Pour mixture into the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.

In the microwave melt remaining semi-sweet and white chocolates. Stir in the softened butter and Irish cream; stir until smooth, then spread over base. Place in refrigerator for a few hours to chill. When firm, grasp parchment or foil and lift from pan. Score into squares. If using foil, make sure you get all the foil off.

Love & Hugs,

AngelBear7042