BAILEY’S FUDGE SQUARES

BAILEY’S IRISH CREAM and fudge. This is so rich and satisfying, you will want nothing else but a cup of strong, milky tea to wash it all down.

Dark Chocolate 1 1/4 lbs White Chocolate 6 oz Unsalted Butter 4 Tbs Confectioners’ Sugar 3 cups Irish Cream Liqueur 1 cup Almonds or Walnuts chopped, 2 1/2 cups

TOPPING

Dark Chocolate 6 oz White Chocolate chopped, 1/2 cup Irish Cream Liqueur 1/4 cup Unsalted Butter 2 Tbs

1 BUTTER an 8-inch square baking pan.

2 IN the top half of a double boiler, melt the dark chocolate, white chocolate, and butter until combined and melted through. Stir in the sugar and Irish cream until the mixture is smooth. Stir in the nuts. Place the mixture in the prepared pan and lay a sheet of plastic wrap over the top. Press and smooth the top down.

3 FOR the topping, melt the dark chocolate and white chocolate in the top half of a double boiler until melted. Remove from the heat, and with a fork, beat in the Irish cream and butter until smooth. Spread the topping over the cooled fudge, using a knife. To get the smoothest top, place plastic wrap over the top and smooth it lightly with your fingertips. Refrigerate until firm, 1–2 hours at least. Store in an airtight container in a cool, dark place, or this fudge can be easily frozen in resealable plastic bags.