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TABLE OF CONTENTS

GRANOLA .............................................................................FRENCH TOAST .................................................................GRANOLA BARS ................................................................CHOCOLATE DIPPED STRAWBERRIES ....................CHOCOLATE DIPPED PRETZELS ................................CRISPY TREATS ..................................................................CHOCOLATE SAUCE ........................................................FUDGE ...................................................................................TRUFFLES .............................................................................BROWNIES ...........................................................................MAGIC NUT BARS .............................................................COOKIE BARS .....................................................................BAILEYS® CHIP COOKIES ...............................................NO-BAKE CHEESECAKE ................................................POT DE CREME ..................................................................CHOCOLATE MOUSSE ....................................................CUPCAKES ...........................................................................TIRAMISU ..............................................................................IRISH CREAM CAKE .........................................................CANNOLI ..............................................................................CHOCOLATE PECAN PIE ...............................................BAILEYS® BUTTERCREAM FROSTING ......................GANACHE ICING ...............................................................

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GRANOLA3 C. rolled oats

1 C. sliced almonds1 C. cashews

1 C. shredded sweet coconut1/4 C. brown sugar, packed

1/4 C. maple syrup1/4 C. grapeseed oil1 tsp. Kosher salt

2 C. BAILEYS® baking chips (1 bag)

Preheat oven to 250° F. In a large bowl, combine oats, almonds, cashews, coconut and brown sugar. In a separate bowl, combine maple syrup, grapeseed oil and salt.

Combine both mixtures together and spread out evenly onto baking sheets.

Bake at 250° F for one hour, stirring every 15 minutes to achieve even color. Remove from the oven and allow to cool. Transfer to a large bowl and stir in

BAILEYS® baking chips. Store in an airtight container.

7

FRENCH TOAST 6 lg. eggs

1 C. whole milk1/2 C. BAILEYS® Original Irish

Cream Liqueur1 tsp. vanilla extract

2 Tbsp. light brown sugar, packed1/2 tsp. ground cinnamon

Unsalted butter, for frying8 slices Texas toast

1/2 C. BAILEYS® baking chips

Preheat oven to 225° F and set a baking sheet on the middle rack.

Whisk the eggs, milk, BAILEYS® Original Irish Cream Liqueur, vanilla, brown sugar and cinnamon in a 9×13-inch baking dish.

Set a large skillet over medium heat and add one Tbsp. butter. While the butter melts, prick a few holes on each side of bread with a fork. Lay

it in the egg mixture and, using either a fork or your hands, push the bread into the egg mixture so the

bread soaks up the liquid. Flip and repeat with remaining slices of bread.

Using a slotted spatula or tongs, pick up the bread, allowing the excess egg mixture to drip off, and lay it in the hot pan. As the

first side is cooking, two to three minutes, push a small handful of BAILEYS® baking chips into the soft, uncooked side of the bread. Then flip and

cook two to threemore minutes. Remove and set on baking sheet in the oven to stay warm. Repeat with the remaining slices of bread,

adding more butter to the pan as needed.

Serve drizzled with maple syrup, chocolate, or caramel.

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GRANOLA BARS 2 C. rolled oats

1/2 C. sunflower seeds1 C. sliced almonds

1/2 C. ground flaxseed3/4 C. honey

1/4 C. brown sugar, packed2 Tbsp. unsalted butter

2 tsp. vanilla extract1 tsp. Kosher salt

1 C. BAILEYS® baking chips

Preheat oven to 350° F. Grease a 9×9-inch glass baking pan, then set aside.

Spread the oats, sunflower seeds, almonds and flaxseed onto a baking sheet. Place in the oven and toast for 15 minutes, stirring occasionally.

Combine the honey, brown sugar, butter, vanilla and salt in a medium saucepan and bring to a simmer over medium heat, stirring

occasionally. Simmer until the brown sugar has dissolved.Remove from heat.

Once the oat mixture is done, remove it from the oven and reduce the temperature to 300° F.

In a bowl, combine the oat mixture and the brown sugar mixture. Stir in the BAILEYS® baking chips. Press the mixture evenly into the prepared

baking pan. Bake at 300° F for 15 to 18 minutes.

Remove from the oven and allow to cool. Cut into bars or squares and store in an airtight container.

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CHOCOLATE DIPPED STRAWBERRIES2 C. BAILEYS® baking chips (1 bag)

1/3 C. white almond bark24 strawberries with stems, washed and dried

Line a baking sheet with parchment paper.

Melt BAILEYS® baking chips in a double boiler. Melt white almond bark in a separate bowl using a double boiler.

Holding the strawberry by the stem, dip the fruit into the melted BAILEYS® baking chips, lift and twist slightly, letting any excess fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries.

Dip a fork in the white almond bark and drizzle over the dipped strawberries. Set the strawberries aside until the chocolate sets, about 30 minutes.

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CHOCOLATE DIPPED PRETZELS2 C. BAILEYS® baking chips (1 bag)

24 pretzels Assorted sprinkles or crushed nuts

Line a baking sheet with parchment paper.

Melt the BAILEYS® baking chips in a double boiler until about half of the chips are melted. Remove from heat and continue to stir until completely melted.

Drop a whole pretzel into the chocolate and submerge it slightly. Use a fork to pull the pretzel out of the chocolate. Let the excess drip back into the bowl, then place

it on the prepared baking sheet. Repeat with remaining pretzels.

While the pretzels are still wet, sprinkle them with your choice of assorted sprinkles or nuts.

Allow pretzels to dry. Store in an airtight container for up to two weeks.

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CRISPY TREATS1 C. unsalted butter (2 sticks)

2 1/2 C. marshmallows6 C. puffed rice cereal

1 C. BAILEYS® baking chips

Grease a 9×9-inch pan, then set aside. In large saucepan over medium heat, melt butter. Add marshmallows and allow mixture to melt, stirring

frequently, until thoroughly combined.

Fold in puffed rice cereal until completely coated. Stir in BAILEYS® baking chips. Immediately spread into prepared pan. Gently smooth top with spatula.

Let sit until set, about 30 minutes. Cut into circles with a biscuit cutter or use a knife to cut out squares and serve.

17

CHOCOLATE SAUCE1 1/2 C. milk

1/2 C. heavy cream1/4 C. granulated sugar

1 Tbsp. plus 1 tsp. Clabber Girl Corn Starch3 C. BAILEYS® baking chips

In a medium saucepan, combine milk, heavy cream, sugar and corn starch. Whisk together until the mixture comes to a boil.

Remove from heat. Whisk in the BAILEYS® baking chips until they are melted, and the sauce is smooth.

19

FUDGE4 Tbsp. unsalted butter (1/2 stick)

3 C. mini marshmallows1 C. granulated sugar

1/2 C. heavy cream1 tsp. salt

1 tsp. BAILEYS® Original Irish cream Liqueur2 C. BAILEYS® baking chips (1 bag)

Line an eight-inch square baking pan with parchment paper, leaving an overhang. Lightly spray pan with non-stick cooking spray.

In a large saucepan, combine butter, marshmallows, sugar, heavy cream and salt. Cook over medium heat, stirring occasionally, until marshmallows are melted, and

mixture is thoroughly combined.

Remove from heat. Stir in BAILEYS® Original Irish Cream Liqueur and BAILEYS® baking chips. Stir until melted and thoroughly combined. Pour mixture into prepared

pan and smooth top. Refrigerate until set, about 30 to 45 minutes.

Using the parchment overhang, lift fudge from pan. Cut into squares.

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TRUFFLES1 C. BAILEYS® baking chips

1/2 C. heavy creamAssorted toppings, such as chopped nuts,

shredded coconut, cocoa powder

Place BAILEYS® baking chips in a medium bowl. Bring cream to a boil in a small saucepan over medium-high heat; pour cream over baking chips. Let sit two to

three minutes, then whisk until smooth.

Refrigerate (uncovered) until firm, about one hour. Spoon mounds (about two tsp. each) of the BAILEYS® mixture onto a baking sheet

lined with parchment or wax paper. Return to refrigerator for 15 minutes.

With your hands, roll mounds into balls. Place desired toppings in shallow bowls; roll balls in toppings, pressing in and

covering completely. Return to baking sheet; chill until set, about 30 minutes.

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BROWNIES

1/4 C. unsalted butter (1/2 stick)1/4 C. BAILEYS® baking chips1/4 C. BAILEYS® Original Irish

Cream Liqueur1 1/2 C. all-purpose flour1 1/3 C. granulated sugar

1/2 C. unsweetened cocoa powder1 tsp. Clabber Girl Baking Powder

1 tsp. Kosher salt1 tsp. vanilla extract

3 lg. eggs3 Tbsp. buttermilk

Preheat oven to 350° F. Coat bottom of a 9×9-inch square baking pan with cooking spray.

Combine butter and BAILEYS® baking chips in a small microwave safe bowl. Microwave on high for one minute or until butter melts; stir until mixture

is smooth; stir in BAILEYS® Original Irish Cream Liqueur.

In a large bowl, whisk together flour, sugar, cocoa, baking powder and salt.

Add vanilla, eggs, buttermilk and butter/BAILEYS® mixture to a medium bowl and whisk together. Add liquid ingredients to dry ingredients;

stir just until combined. Spread evenly into prepared pan. Bake at 350° F for 20 to 25 minutes. Cool on a wire rack. Pour ganache

icing over cooled brownies. (recipe on page 47).

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MAGIC NUT BARS1/2 C. unsalted butter, melted

1 1/2 C. graham cracker crumbs1 C. chopped pistachios1/2 C. chopped cashews

1 C. BAILEYS® baking chips

1/2 C. white chocolate chips1/2 C. butterscotch chips1 C. sweetened flaked

coconut, toasted14 oz. sweetened condensed milk

Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of parchment

paper, leaving the overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.

Combine the melted butter and graham cracker crumbs in a small bowl. Stir until the butter is evenly distributed. Spread the crumbs evenly over the

bottom of the prepared pan (this is not meant to be a crust, so you don’t need to press it flat and there will be some small bare spots along the bottom).

Sprinkle the pistachios, cashews, BAILEYS® baking chips, white chocolate chips, butterscotch chips and coconut over the graham crumbs. Pour the

condensed milk evenly over the entire dish.

Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about two hours. Remove the bars from the pan using the foil

or parchment handles and transfer to a cutting board. Using a sharp knife, cut into 2×3-inch bars.

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COOKIE BARS1 1/2 C. unsalted butter,

softened (3 sticks)1 1/4 C. granulated sugar

1 1/2 C. brown sugar2 lg. eggs

2 tsp. vanilla extract4 C. all-purpose flour

2 tsp. Clabber Girl Baking Soda2 tsp. Kosher salt

3 C. BAILEYS® baking chips

Preheat oven to 350° F. Line a 9×13-inch baking pan with parchment paper and grease edges of pan, then set aside.

In a large bowl, cream butter and sugars until light and fluffy, about two minutes. Add eggs and vanilla; mix until well combined. Add flour,

baking soda and salt; beat on low speed until just combined. Add the BAILEYS® baking chips and mix just until combined.

Spread dough in prepared baking pan. Bake, rotating halfway through, until edges are brown and top is golden, 50 to 55 minutes. Transfer to a wire rack; let cool

completely. Use a serrated knife to cut into bars or squares.

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BAILEYS CHIP COOKIES1/2 C. unsalted butter,

softened (1 stick)2/3 C. brown sugar, packed

1 1/4 C. granulated sugar2 lg. eggs

1 tsp. vanilla extract

2 1/4 C. all-purpose flour1 tsp. Clabber Girl Baking Powder1/2 tsp. Clabber Girl Baking Soda

2 tsp. Kosher salt1 1/2 C. BAILEYS® baking chips

Line a baking sheet with parchment paper, then set aside.

In a large bowl, cream the butter and sugars together until thoroughly combined and the mixture becomes light and fluffy. Add the eggs, one at a time, and mix until

completely incorporated. Add the vanilla.

Add the flour, baking powder, baking soda and salt. Mix until thoroughly combined. Stir in the BAILEYS® baking chips.

Scoop out the cookie dough (about two Tbsp. size scoops) onto the prepared baking sheets, two-inches apart. Chill the scooped

dough in the refrigerator for one hour.

Preheat oven to 375° F. Bake chilled dough for 10 to 12 minutes.

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NO-BAKE CHEESECAKECRUST:

2 C. chocolate cookies, crushed1 Tbsp. granulated sugar7 Tbsp. butter, melted

FILLING:1 C. plus 2 Tbsp. BAILEYS®

baking chips 3 C. cream cheese, softened

3/4 C. powdered sugar1/4 C. plain Greek yogurt

1 tsp. vanilla extract

Crust: Combine the crushed cookies, sugar and melted butter together in a small bowl until the mixture looks sandy and wet. Press the crust

mixture evenly into the bottom and one-inch up the sides of a nine-inch springform pan. Refrigerate while making the filling.

Filling: In a microwave safe bowl, melt the BAILEYS® baking chips. Microwave in 30 second intervals, stirring in between until

smooth and melted. Let cool to room temperature.

In a stand mixer, beat the cream cheese until smooth and creamy, one to two minutes. Add the powdered sugar and beat again for a

minute or so until combined. Add the Greek yogurt and vanilla and mix until thoroughly combined.

Add the melted BAILEYS® baking chips and blend until the mixture is light and fluffy. Spread the cheesecake filling evenly over the prepared crust. Cover with

plastic wrap and refrigerate for three to four hours, or overnight, until set.

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POT DE CREME 1 1/4 C. half and half

1/3 C. BAILEYS® baking chips1/4 C. granulated sugar

3 egg yolks

1 Tbsp. unsweetened cocoa powder1 Tbsp. BAILEYS® Original Irish

Cream Liqueur Whipped cream, for garnish

Preheat oven to 350° F. In a small saucepan, bring half and half to a simmer. Remove from heat. Add BAILEYS® baking chips and sugar to hot half and half. Let

stand five minutes. With a whisk, stir mixture until smooth.

In a large bowl, whisk together egg yolks, cocoa powder and BAILEYS® Original Irish Cream Liqueur until thoroughly combined. Slowly drizzle the BAILEYS® baking chips mixture into the egg yolk mixture while whisking, until fully

incorporated. Pour mixture through a fine mesh sieve, into a pitcher, to strain.

Place four ramekins (three to four oz. each) in a shallow roasting pan, and divide the Pot de Crème mixture among them. Pour hot water into the pan so it reaches

halfway up the sides of the ramekins.

Bake at 350° F until custards are almost set in centers, about 30 minutes. Carefully remove ramekins from the hot water bath; let cool slightly.

Cover with plastic wrap; refrigerate. Just before serving, add a dollop whipped cream, if desired.

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CHOCOLATE MOUSSE4 egg yolks

4 Tbsp. granulated sugar, divided2 C. heavy cream, divided

1 C. BAILEYS® baking chips, melted

In a medium saucepan, whisk together egg yolks, two Tbsp. sugar and 3/4 C. heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, about three to four minutes (do not boil). Remove from heat; whisk in melted

chocolate. Strain into a bowl; chill until cool.

With an electric mixer, beat remaining 1 1/4 C. heavy cream with remaining two Tbsp. sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture,

then gently fold in the rest with a rubber spatula.

Spoon into serving dishes; chill.

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CUPCAKES1/3 C. BAILEYS® baking chips

2 1/4 C. all-purpose flour2 tsp. Clabber Girl Baking Powder1/2 tsp. Clabber Girl Baking Soda

1/2 tsp. Kosher salt

14 Tbsp. butter, room temperature 1 1/4 C. granulated sugar,

plus 3 Tbsp., divided3 lg. eggs, separated

Position rack in center of oven and preheat to 350° F. Line two muffin pans with paper baking cups, then set aside.

Melt BAILEYS® baking chips in a double boiler, then set aside. Whisk flour, baking powder, baking soda and salt in medium bowl to blend. Beat

butter and 1 1/4 C. sugar in large bowl until fluffy and pale yellow, about two minutes. Add egg yolks one at a time, beating until well blended after each addition.

Beat in half of lukewarm melted BAILEYS® baking chips, then add the second half and mix just until incorporated. Add the flour mixture and stir just until

incorporated. In a separate bowl, using clean, dry beaters, beat egg whites and remaining three Tbsp. sugar in another medium bowl until stiff but not dry. Fold 1/3 of

egg whites into cake batter to lighten. Repeat with remaining egg whites.

Pour batter into paper baking cups, filling each 3/4 full. Bake at 350° F for 20 to 25 minutes or until a toothpick inserted in centers comes out clean.

Let cupcakes cool and frost with BAILEYS® buttercream (recipe on page 46).

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TIRAMISU6 egg yolks

3 Tbsp. granulated sugar1 lb. mascarpone cheese

2 Tbsp. BAILEYS® Original Irish Cream Liqueur, divided

1 1/2 C. strong espresso, cooled24 packaged ladyfingers

1 C. BAILEYS® baking chips, coarsely chopped

In a large bowl, using a stand mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about five minutes. Add marcarpone cheese and beat until smooth. Add one Tbsp. of BAILEYS® Original Irish Cream

Liqueur and mix until thoroughly combined.

In a small shallow dish, add espresso and remaining BAILEYS® Original Irish Cream Liqueur. Dip each ladyfinger into espresso mixture for only five seconds.

Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of an eight-inch baking dish,

breaking them in half if necessary to fit the bottom.

Spread evenly half of the mascarpone mixture over the ladyfingers. Sprinkle with half of the coarsely chopped BAILEYS® baking chips. Arrange another layer of

soaked ladyfingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least two hours, up to eight hours. Before serving, sprinkle with the remaining coarsely chopped

BAILEYS® baking chips.

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IRISH CREAM CAKE1/3 C. BAILEYS® baking chips

2 1/4 C. all-purpose four 2 tsp. Clabber Girl Baking Powder1/2 tsp. Clabber Girl Baking Soda

1/2 tsp. Kosher salt

14 Tbsp. salted butter, room temperature (2 sticks less 2 Tbsp.)

1 1/4 C. granulated sugar, plus 3 Tbsp., divided

3 lg. eggs, separated

Position rack in center of oven and preheat to 350° F. Butter and flour two nine-inch cake pans with 1 1/2-inch high sides. Melt BAILEYS® baking

chips in a double boiler, then set aside.

Whisk flour, baking powder, baking soda and salt in medium bowl to blend. Beat butter and 1 1/4 C. sugar in large bowl until fluffy and pale yellow, about two minutes.

Add egg yolks one at a time, beating until well blended after each addition.

Beat in half of lukewarm melted BAILEYS® baking chips, then add the second half and mix just until incorporated. Add the flour mixture and

stir just until incorporated.

Using clean, dry beaters, beat egg whites and remaining three Tbsp. sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten.

Repeat with remaining egg whites.

Divide batter in prepared pans; smooth tops. Bake at 350° F for 30 minutes or until a toothpick inserted in centers comes out clean. Cool for 20 minutes.

Invert cakes onto racks. Let cake cool and frost with BAILEYS® buttercream (recipe on page 46).

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CANNOLI2 C. ricotta cheese

1 Tbsp. BAILEYS® Original Irish Cream Liqueur

3/4 C. powdered sugar1 tsp. ground cinnamon1/4 tsp. ground nutmeg

1/4 C. heavy cream1 C. BAILEYS® baking chips, plus more for dipping the cannoli ends

Zest of 1 lemon pre-baked cannoli shells

In a medium bowl, whisk the ricotta and BAILEYS® Original Irish Cream Liqueur until smooth. Sift in the powdered sugar, cinnamon and nutmeg. Mix thoroughly.

In a separate bowl, beat the heavy cream to stiff peaks. Gently fold the cream into the ricotta mixture. Stir in the BAILEYS® baking

chips. Stir in the lemon zest. Refrigerate for a half hour to an hour.

To fill the cannoli: Just before serving, use a pastry bag without a tip to pipe the filling into the cannoli molds.

Fill the cannoli shells from both ends so the cream runs through the whole shell. Lightly dip each end in BAILEYS® baking chips for garnish. Dust with powdered

sugar or drizzle with chocolate.

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CHOCOLATE PECAN PIE1 unbaked pie crust (to fit into a nine-inch pie pan)

4 Tbsp. unsalted butter (1/2 stick)1 C. granulated sugar

3 lg. eggs, lightly beaten3/4 C. light corn syrup

1/4 tsp. salt2 Tbsp. BAILEYS® Original Irish Cream Liqueur

2 tsp. vanilla extract1 C. chopped pecans

1/2 C. BAILEYS® baking chips

Preheat oven to 350° F. Place the pie crust into a glass 9-inch pie pan.

Cream the butter and sugar until light and fluffy. Add in eggs, one at a time until well blended. Add corn syrup, salt, BAILEYS® Original Irish Cream Liqueur and

vanilla; mix on low speed until well blended.

Spread the pecans and BAILEYS® baking chips in the bottom of the unbaked pie shell, then pour the filling over. Bake at 350° F for about 45 minutes, or until set.

Cool completely, or refrigerate.

46

BAILEYS BUTTERCREAM FROSTING3 C. BAILEYS® baking chips

2 C. unsalted butter, softened (4 sticks)2 C. powdered sugar2 tsp. vanilla extract

In a microwave safe bowl, melt the BAILEYS® baking chips. Microwave in 30 second intervals, stirring in between until smooth and melted.

Beat the softened butter until creamy and lightened in color. Add the melted BAILEYS® baking chips and mix to combine.

Add the powdered sugar, one cup at a time, and beat until light and fluffy. Add the vanilla.

47

Combine BAILEYS® baking chips and heavy cream in a saucepan and cook over low heat until melted

and smooth. Remove from heat and stir in vanilla and BAILEYS® Original Irish Cream Liqueur.

1 C. BAILEYS® baking chips1/2 tsp. heavy cream

1/2 tsp. vanilla extract1 tsp. BAILEYS® Original Irish Cream Liqueur

GANACHE ICING

The Baileys word and associated logos are trademarksof R & A Bailey & Co. and are used under license.

Distributed by Clabber Girl Corporation, Terre Haute, IN 47808 U.S.A.Photography by Stacy Able.

The BAILEYS® Original Irish Cream Liqueur product is intended for purchase and enjoyment by people of legal purchase age for alcohol beverages. Please remember

to drink Baileys responsibly.

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TABLE OF CONTENTS

SWEET AND SALTY PARTY MIX .................................GLAZED CHOCOLATE CHIP COFFEE CAKE .........MUDSLIDE CHEESECAKE ...........................................CINNAMON ROLLS .......................................................CHOCOLATE TURNOVERS .........................................CHOCOLATE CHIP BUTTERMILK BREAD ..............CHOCOLATE CHIP MUG CAKE .................................WHITE RUSSIAN CHEESECAKE ................................IRISH COFFEE COOKIES .............................................THUMBPRINT COOKIES ..............................................CHOCOLATE CHIP MUFFINS ....................................CHOCOLATE POPSICLES ............................................NO BAKE COOKIES .......................................................DIPPED PEANUT BUTTER PRETZELS .......................SURPRISE BALLS ............................................................CHOCOLATE CHIP COOKIE SHOT GLASSES .......SALTINE TOFFEE ............................................................BAILEYS® GLAZE .............................................................BAILEYS® BUTTERCREAM FROSTING .....................

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SWEET AND SALTY PARTY MIX7 C. Rice Chex® cereal

2 C. mini pretzels½ C. peanut butter

¼ C. butter2 C. BAILEYS® baking chips (one bag)

1 tsp. vanilla extract1 ½ C. powdered sugar

2 C. assorted candy, optional

In a large bowl, combine the cereal and pretzels; set aside.

In a medium saucepan, combine the peanut butter, butter, BAILEYS® baking chips and vanilla. Whisk over low heat until melted and smooth. Pour the

mixture over the cereal and pretzels and stir to coat.

Transfer the coated mixture to a large resealable bag. Add the powdered sugar. Seal the bag and shake well until everything is coated in the

powdered sugar. Spread the mixture out on a parchment lined sheet tray and allow to cool and dry. Before serving, gently stir in assorted candy.

7

FILLING:⅓ C. brown sugar

3 Tbsp. all-purpose flour1 Tbsp. butter, melted

¼ C. BAILEYS® baking chips

CAKE:3 C. all-purpose flour

1 ½ Tbsp. Clabber Girl Baking Powder3 Tbsp. granulated sugar

¾ tsp. salt1 ½ tsp. ground cinnamon

1 ½ C. milk2 lg. eggs, beaten

1 ½ Tbsp. shortening, melted2 C. BAILEYS® baking chips (1 bag)

GLAZED CHOCOLATE CHIP COFFEE CAKE

Preheat oven to 350° F. Prepare a Bundt pan by spraying with cooking spray and then coating with flour; shake out excess flour; set aside.

Filling: Combine brown sugar, flour and butter. Mix by hand until well blended; stir in BAILEYS® baking chips and set aside.

Cake: In a large bowl, whisk together the flour, baking powder, sugar, salt and cinnamon. In a separate bowl, combine the milk, eggs and melted shortening; mix until blended. Add the liquid mixture to the dry mixture and stir by hand until just barely blended. Add BAILEYS® baking chips and fold into the batter. Dollop ½ of the cake batter into the prepared pan. Evenly distribute the filling over the cake

batter. Top with remaining cake batter, spreading out evenly.

Bake at 350° F for 35 to 40 minutes or until a toothpick inserted in the cake comes out clean. Let cool in pan on a wire rack for 10 minutes, then invert onto a cutting board or serving platter. Top with BAILEYS® Glaze (recipe on page 38).

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MUDSLIDE CHEESECAKECRUST:

1 ½ C. graham cracker crumbs3 Tbsp. granulated sugar

¼ C. butter, melted

FILLING:2 C. BAILEYS® baking chips (1 bag)

½ C. half and half 24 oz. cream cheese, softened

½ C. granulated sugar

3 lg. eggs2 Tbsp. brewed espresso, chilled

1 tsp. vanilla extract

TOPPING: 1 C. sour cream

¼ C. powdered sugar1 tsp. vanilla extract

1/4 C. BAILEYS® baking chips, melted, optional

Crust: Preheat oven to 350° F. In a small bowl, combine all ingredients. Press mixture into the bottom of a nine-inch springform pan.

Bake at 350° F for seven to nine minutes. Let cool.

Filling: Melt the BAILEYS® baking chips with the half and half until smooth. In a stand mixer, blend cream cheese and sugar until smooth. Add eggs, espresso and

vanilla and mix until well blended. Pour in the slightly cooled BAILEYS® baking chips and half and half mixture; blend until combined. Pour into graham cracker crust.

Bake at 350° F for one hour; cheesecake is done when the center reaches 150° F. Cool on a wire rack for 20 minutes then place in the refrigerator for at least four hours or overnight. Gently run a knife around the edges of the cheesecake before

releasing from the springform pan.

Topping: In a small bowl, stir all ingredients until well blended. Pour over the top of the cooled cheesecake and spread to the edges. If desired, drizzle the sour cream topping with melted BAILEYS® baking chips; use a toothpick or spatula to create

swirls of chocolate on the top of the cheesecake. Store in the refrigerator.

*For tips on making a perfect cheesecake, visit our website

11

CINNAMON ROLLSROLLS:

1 ½ C. warm water (110-115° F)½ C. granulated sugar

1 tsp. kosher salt1 package active dry yeast

3 Tbsp. butter, melted1 lg. egg, beaten

4 ½ C. all-purpose flour

FILLING: ¼ C. butter, melted

¼ C. brown sugar, packed1 Tbsp. ground cinnamon

1 C. BAILEYS® baking chips

Rolls: Combine the warm water, sugar and salt in the bowl of a stand mixer. Sprinkle the yeast over the top. Allow to sit for five minutes or until the

mixture begins to foam. Using the dough hook attachment, stir in the melted butter and the beaten egg. Add the flour and mix on low speed until well combined. Change the mixer to medium speed and knead until the dough is

smooth and pulls away from the side of the bowl.

Grease a large mixing bowl and place the dough in the bowl. Cover with plastic wrap and sit in a warm place until the dough has doubled in size

(about 50 minutes). Remove the dough from the bowl and place on a floured surface. With a rolling pin, roll the dough into a rectangle, about

22x13-inches. Spread the dough with the melted butter, brown sugar and cinnamon. Sprinkle BAILEYS® baking chips evenly over the dough. Roll

the dough up into one long roll. Cut the log into two-inch rolls and place in a greased 9x13-inch baking pan. Cover the pan loosely with plastic

wrap and allow to rise until double in size (about 30 minutes).

Preheat oven to 350° F. Bake cinnamon rolls at 350° F for 25 to 30 minutes (until golden brown and cooked through in the middle).

Top with BAILEYS® Glaze (recipe on page 38).

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CHOCOLATE TURNOVERS

Filling: In the bowl of a stand mixer, combine the cream cheese, powdered sugar, egg yolk, vanilla and almond extract. Blend until the mixture is creamy and smooth.

Turnovers: Preheat the oven to 375° F. Cut each sheet of puff pastry into four equal squares, giving you a total of eight squares. Lay one square in front of you

and use a pastry brush to coat all four edges with the beaten egg. Place a heaping teaspoon of cream cheese filling on one of

the corners of dough, leaving a ½-inch space on the edge of the puff pastry square. Spread the filling out slightly with the back of the spoon.

Sprinkle a tablespoon of BAILEYS® baking chips in the center of the cream cheese filling.

Lift the naked corner of dough up and over the filling to create a triangle. Use the fork to press the edges of the dough together to seal the edges.

Place the assembled turnover onto a parchment lined baking sheet. Repeat with the remaining squares of dough. Brush the tops of turnovers

with remaining beaten egg. Bake at 375° F for 25 to 30 minutes, until the turnovers have puffed up and the tops of the turnovers are golden brown. Remove from the

oven and allow to cool. Top with BAILEYS® Glaze (recipe on page 38). Melt remaining BAILEYS® baking chips and pipe onto turnovers.

FILLING:4 oz. cream cheese, at room temperature

1/2 C. powdered sugar1 egg yolk

1 tsp. vanilla extract1 tsp. almond extract

2 C. BAILEYS® baking chips, divided (1 bag)

TURNOVERS:2 sheets of puff pastry, thawed

1 lg. egg, beaten

15

CHOCOLATE CHIP BUTTERMILK BREAD

Bread: Preheat oven to 350° F. Grease or line a 9x5-inch loaf pan with parchment paper, then set aside.

Cream butter and sugar in mixing bowl. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder

and baking soda; add to creamed mixture alternately with buttermilk. Fold in 1/2 C. of BAILEYS® baking chips and pecans (if using).

Pour batter into loaf pan. Sprinkle remaining 1/4 C. BAILEYS® baking chips on top of loaf. Bake at 350° F for 55 to 60 minutes or until a toothpick

inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Chocolate Honey Butter: In a small mixing bowl, beat butter until fluffy. Add honey and melted BAILEYS® baking chips; mix well. Serve with the bread.

BREAD:1/2 C. butter, softened (1 stick)

1 C. granulated sugar2 lg. eggs

1 1/2 C. all-purpose flour1/2 C. cocoa powder

1/2 tsp. salt1/2 tsp. Clabber Girl Baking Powder

1/2 tsp. Clabber Girl Baking Soda

1 C. buttermilk3/4 C. BAILEYS® baking chips,

divided1/3 C. chopped pecans, optional

CHOCOLATE HONEY BUTTER:1/2 C. butter, softened (1 stick)

2 Tbsp. honey2 Tbsp. BAILEYS® baking chips,

melted

17

CHOCOLATE CHIP MUG CAKE1 lg. egg

3 Tbsp. brown sugar1/3 C. all-purpose flour

½ tsp. Clabber Girl Baking Powder¼ tsp. salt

1 Tbsp. butter, melted¼ tsp. vanilla extract

4 Tbsp. BAILEYS® baking chips

In a small bowl, combine egg, sugar, four, baking powder, salt, butter and vanilla. Gently fold in BAILEYS® baking chips.

Spoon the mixture into one 16 oz. mug or two 8 oz. mugs.

Microwave on high 1 1/2 minutes until top has set. Microwave ovens below 1000 watts may require additional cook time to reach proper internal

temperature of 210° F. Let stand one minute before enjoying.

Top with melted chocolate, chopped nuts and/or whipped cream as desired.

19

WHITE RUSSIAN CHEESECAKECRUST:

1 ½ C. graham cracker crumbs3 Tbsp. granulated sugar

¼ C. butter, melted

FILLING:2 C. BAILEYS® baking chips (1 bag)

½ C. half and half24 oz. cream cheese, softened

½ C. granulated sugar3 lg. eggs

2 Tbsp. chilled brewed espresso1 tsp. vanilla extract

Crust: Preheat oven to 350° F. In a small bowl, combine all ingredients.Press mixture into the bottom of a nine-inch springform pan.

Bake at 350° F for seven to nine minutes. Let cool.

Filling: Melt the BAILEYS® baking chips with the half and half until smooth. In a stand mixer, blend cream cheese and sugar until smooth. Add eggs,

espresso and vanilla and mix until well blended. Pour half of the cream cheese mixture over the cooled crust. Dollop half of the melted chocolate mixture over the cheesecake and use a spoon to spread into

an even layer. Top with remaining half of cream cheese mixture. Dollop remaining melted chocolate mixture. Use a knife or

spatula to create swirls of chocolate on the top of the cheesecake.

Bake at 350° F for one hour; cheesecake is done when the center reaches 150° F. Cool on a wire rack for 20 minutes then

place in the refrigerator for at least four hours or overnight. Gently run a knife around the edges of the cheesecake before

releasing from the springform pan.

*For tips on making a perfect cheesecake, visit our website

21

IRISH COFFEE COOKIES1 C. unsalted butter (2 sticks)

1 C. brown sugar, packed½ C. granulated sugar

2 lg. eggs½ tsp. vanilla extract

1 tsp. brewed espresso

2 ¾ C. all-purpose flour1 tsp. Clabber Girl Baking Soda

½ tsp. salt1 Tbsp. espresso powder

¾ C. BAILEYS® baking chips

Preheat the oven to 350° F. Line two baking sheets with parchment paper.

In a large mixing bowl, cream the butter and sugars together until the mixture becomes light and fluffy. Add the eggs, one at a time,

and mix until completely incorporated. Add the vanilla, brewed espresso and mix to combine.

Add the flour, baking soda, salt and espresso powder. Mix until thoroughly combined. Gently fold in BAILEYS® baking chips.

Scoop out the cookie dough (about two Tbsp. size scoops) onto the baking sheet, two-inches apart. Bake cookies at 350° F for 10 to 12 minutes.

23

THUMBPRINT COOKIES1/2 C. butter, softened (1 stick)

1/4 C. brown sugar, packed1 egg yolk

1/2 tsp. vanilla extract1 C. all-purpose flour

1/4 tsp. salt1/2 C. chopped pecans

1/2 C. BAILEYS® baking chips, melted

Cookies: Preheat oven to 350° F. Line baking sheet with parchment paper, then set aside.

In a medium bowl, cream together butter, sugar, egg yolk and vanilla. In a separate bowl, sift flour and salt, add to butter mixture, mix well.

Shape dough into one-inch size balls. You may roll them by hand or use a small ice cream scoop. Roll them in chopped pecans.

Place on a baking sheet about two-inches apart. Press thumb firmly on top of each cookie. Bake at 350° F for 10 to 14 minutes. When cookies are cool, top with BAILEYS® Buttercream Frosting (recipe on page 39). Melt remaining BAILEYS®

baking chips and pipe onto frosted cookies.

25

CHOCOLATE CHIP MUFFINS

Preheat oven to 350° F. Line a muffin pan with paper baking cups, then set aside.

Cream butter and sugar in mixing bowl. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking

soda; add to creamed mixture alternately with buttermilk. Fold in 1/2 C. of BAILEYS® baking chips and pecans (if using).

Pour batter evenly into lined muffin pan. Sprinkle remaining 1/4 C. BAILEYS® baking chips on top of muffins. Bake at 350° F for 24 minutes or

until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Top with BAILEYS® Buttercream Frosting

to turn these muffins into cupcakes (recipe on page 39).

1/2 C. butter, softened (1 stick)1 C. granulated sugar

2 lg. eggs1 1/2 C. all-purpose flour

1/2 C. cocoa powder1/2 tsp. salt

1/2 tsp. Clabber Girl Baking Powder1/2 tsp. Clabber Girl Baking Soda

1 C. buttermilk3/4 C. BAILEYS® baking chips, divided

1/3 C. chopped pecans, optional

27

CHOCOLATE POPSICLES2 C. whole milk

1/2 C. BAILEYS® Original Irish Cream Liqueur1/2 C. granuated sugar

1/2 C. unsweetened cocoa1 Tbsp. Clabber Girl Corn Starch

1/8 tsp. salt1 egg yolk

1 tsp. vanilla extract1 Tbsp. BAILEYS® baking chips,

finely chopped

Combine milk, liqueur, sugar, cocoa, corn starch, salt and egg yolk in a medium saucepan over medium-high heat, stirring well with a whisk. Cook for eight minutes

or until thick and bubbly, stirring constantly.

Remove pan from heat. Add vanilla and BAILEYS® baking chips, stirring until smooth. Transfer the mixture to a bowl; place bowl in an ice-filled bowl.

Cover surface of pudding directly with plastic wrap; cool completely.

Spoon chocolate mixture evenly into ice-pop molds. Top with lid. Freeze four hours or until thoroughly frozen.

Liqueur may be omitted, increase whole milk to 2 1/2 C.

29

NO BAKE COOKIES2 C. granulated sugar

½ C. unsalted butter (1 stick)1 C. BAILEYS® baking chips½ C. creamy peanut butter

½ C. milk2 tsp. Clabber Girl Corn Starch

½ tsp. salt1 tsp. vanilla extract

3 C. old fashioned oats

In a medium saucepan, combine the sugar, butter, BAILEYS® baking chips, peanut butter, milk and corn starch over medium heat. Bring the

mixture to a boil and then reduce to a simmer, stirring often. Allow the mixture to simmer for 60 seconds.

Remove from heat. Stir in the salt, vanilla and the oats. Scoop the cookie dough in 2 to 3 Tbsp. portions onto a parchment lined sheet tray.

Allow to cool before serving.

31

DIPPED PEANUT BUTTER PRETZELS1 C. creamy peanut butter

1 Tbsp. butter, softened½ C. powdered sugar

½ C. brown sugar60 square shaped waffle pretzels

2 C. BAILEYS® baking chips (1 bag)

In a large bowl, blend together the peanut butter and butter. Add the powdered sugar and brown sugar. Blend until thoroughly combined. Roll

the peanut butter mixture into small balls (about two tsp. each).

Sandwich a peanut butter ball in between two pretzels. Set aside. Repeat with remaining peanut butter balls and pretzels.

Melt the BAILEYS® baking chips in a double boiler until about half of the chips are melted. Remove from heat and continue to stir until completely melted.

Working one at a time, dip a peanut butter filled pretzel into the melted BAILEYS® baking chips halfway to coat one side. Place the dipped pretzel onto a parchment lined sheet tray. Repeat with remaining pretzels.

Cool completely before serving.

33

SURPRISE BALLS1/2 C. unsalted butter,

softened (1 stick)2/3 C. brown sugar, packed

1 1/4 C. granulated sugar2 lg. eggs

1 tsp. vanilla extract

2 1/4 C. all-purpose flour1 tsp. Clabber Girl Baking Powder1/2 tsp. Clabber Girl Baking Soda

2 tsp. Kosher salt2 C. BAILEYS® baking chips,

finely chopped (1 bag)

In a large mixing bowl, cream the butter and sugars together until thoroughly combined and the mixture becomes light and fluffy. Add the eggs, one at a

time, and mix until completely incorporated. Add the vanilla. Add the flour, baking powder, baking soda and salt. Mix until thoroughly

combined. Stir in 1 1/2 C. BAILEYS® baking chips.

To make the surprise balls: Preheat the oven to 375° F. Lightly grease a Wilton® ball pan*. Portion dough into 1 1/2-inch balls and place a dough ball in each cavity. Firmly press the dough into the cavity and

up sides to evenly distribute the dough. Bake at 375° F for 17 to 19 minutes or until the top edge of cookies are dark brown and firm.

Remove from the oven and use a paring knife to cut off any excess dough. Cool in pan on cooling rack for 10 minutes, then cool completely on cooling rack.

To assemble: Prepare BAILEYS® Buttercream Frosting (recipe on page 39). Put candy of your choice on the inside of bottom half. Put frosting into a

piping bag and cover the rim of the bottom half. Gently place the top half to form the ball, then pipe the frosting to hide the seam.

Decorate the ball with sprinkles, extra chocolate chips or a drizzle of melted BAILEYS® baking chips.

*Pans available for purchase on Amazon.com

35

CHOCOLATE CHIP COOKIE SHOT GLASSES

1/2 C. unsalted butter, softened (1 stick)

2/3 C. brown sugar, packed1 1/4 C. granulated sugar

2 lg. eggs1 tsp. vanilla extract

2 1/4 C. all-purpose flour

1 tsp. Clabber Girl Baking Powder1/2 tsp. Clabber Girl Baking Soda

2 tsp. Kosher salt2 C. BAILEYS® baking chips, finely

chopped, divided (1 bag)

Preheat the oven to 375° F. Line a baking sheet with parchment paper. In a large mixing bowl, cream the butter and sugars together until thoroughly combined

and the mixture becomes light and fluffy. Add the eggs, one at a time, and mix until completely incorporated. Add the vanilla. Add the flour, baking

powder, baking soda and salt. Mix until thoroughly combined. Stir in 1 1/2 C. BAILEYS® baking chips.

Prepare a Wilton® cookie shot glass pan* by lightly spraying with non-stick pan spray. Portion dough into 1 1/2-inch balls and place a dough ball in each cavity. Use the insert to firmly press the dough into the cavity and up sides, pressing straight

down and all the way to the bottom of the cavity.

Bake at 375° F for 17 to 19 minutes or until the top edge of cookies are dark brown and firm. Remove from the oven and use a paring knife to cut off any excess dough.

Cool in pan on cooling rack for 10 minutes, then cool completely on cooling rack.

To assemble: Melt reserved BAILEYS® baking chips in 30 second intervals in a microwave until melted, stirring between each interval. Use a pastry brush to brush

the melted chocolate onto the cooled shot glasses. Once the melted chocolate hardens, fill the cookie shot glass with chocolate milk.

*Pans available for purchase on Amazon.com

37

SALTINE TOFFEE48 saltine crackers

1 C. unsalted butter (2 sticks)1 C. brown sugar, tightly packed

1 tsp. Kosher salt1 C. BAILEYS® baking chips

Preheat oven to 350° F. Line a 9x13-inch baking sheet with aluminum foil and spray with non-stick pan spray. Evenly place the

saltine crackers in one layer.

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and salt. Whisk the mixture until it

comes to a boil. Reduce to a simmer. Simmer for two to three minutes until the mixture begins to thicken.

Immediately pour the hot mixture over the crackers, spreading with a spatula to evenly and completely cover the crackers.

Bake at 350° F for eight minutes.

Remove the pan from the oven and immediately sprinkle the BAILEYS® baking chips evenly on top. Return the pan to the oven to

soften the chips (two to three minutes).

Remove the pan from the oven. Using a spatula, spread the chips to an even melted layer. While still wet, coat the top with sprinkles. Let cool to harden.

Once hardened and firm, break the toffee into pieces.

38

BAILEYS GLAZE2 Tbsp. butter, room temperature

1 C. powdered sugar2 Tbsp. BAILEYS® Original

Irish Cream Liqueur½ tsp. vanilla extract

1 tsp. kosher salt

Combine the butter, powdered sugar, BAILEYS® Original Irish Cream Liqueur, vanilla and salt in a medium bowl.

*For Chocolate Turnovers (see recipe page 13), add one tsp. almond extract.

For a non-alcoholic version, substitute two Tbsp. whole milk in place of the liqueur.

39

In a microwave safe bowl, melt the BAILEYS® baking chips. Microwave in 30 second intervals, stirring in between until smooth and melted.

Beat the softened butter until creamy and lightened in color. Add the melted BAILEYS® baking chips and mix to combine.

Add the powdered sugar, one cup at a time, and beat until light and fluffy. Add the vanilla.

3 C. BAILEYS® baking chips 2 C. butter, softened (4 sticks)

2 C. powdered sugar2 tsp. vanilla extract

BAILEYS BUTTERCREAM FROSTING

The Baileys word and associated logos are trademarksof R & A Bailey & Co. and are used under license.

Distributed by Clabber Girl Corporation, Terre Haute, IN 47808 U.S.A.Photography by Stacy Able.

The BAILEYS® Original Irish Cream Liqueur product is intended for purchase and enjoyment by people of legal purchase age for alcohol beverages. Please remember

to drink Baileys responsibly.