St. Patrick’s Day Black Bottom Bars

 
 

Pastry & Bakery 


Perfect for St. Patrick’s Day, these black bottom bars using Itaberco’s Irish Cream Compound is a satisfying blend of smooth and creamy flavors with light hints of vanilla and cocoa.

Additional information

Difficulty

Easy

Category

Pastry & Bakery

Yield

One Half Sheet Pan or One 9" x 13" Pan

Description

1Scale or Measuring Cups
1Half Sheet Pan
1Half Sheet Parchment Paper
1Electric Stand Mixer with Bowl and Paddle Attachments
1Disposable Piping Bag
1Plastic Spatula
1Paring Knife
Grams OuncesVolume
Your Favorite Chocolate Cake Batter912g2 lbs--
Itaberco Irish Cream Compound (CP-1167)100g3.5oz1/4 cup
Cream Cheese, Room Temperature540g1 lb, 30z2 1/2 cups
Sugar, Granulated 210g7.5oz1 1/4 cups
Whole Eggs, Room Temperature120g4.25oz1/2 cup
Heavy Cream70g2.5oz1/3 cup
Chocolate Chips (For Garnishing)170g6oz1 cup

1

Preheat your oven to 300 °F. Oil your baking pan and line with parchment paper.

2

Spread your cake batter evenly into your baking pan.

3

Spread your cake batter evenly into your baking pan.

4

On low speed, add your eggs one at a time, mixing until just incorporated. Scrape the bottom of the bowl well.

5

On low speed, slowly stream in the heavy cream and Itaberco Irish Cream Compound (CP-1167)

6

Place batter in piping bag, and pipe large dots of batter evenly over the surface of the cake batter. Using a knife or toothpick, swirl the batter to create a decorative pattern, as desired.

7

Sprinkle to top evenly with chocolate chips.

8

Bake at 300 °F for 20 minutes, or until batter is set and does not jiggle when pan is tapped.

9

Allow to cool. Chill the bars in refrigerator for at least 4 hours, or overnight. Slice as desired
and serve.

buon appetito!