Additional information
| Difficulty | Easy |
|---|---|
| Category | Pastry & Bakery |
| Yield | One Half Sheet Pan or One 9" x 13" Pan |
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.
Description
| 1 | Scale or Measuring Cups |
| 1 | Half Sheet Pan |
| 1 | Half Sheet Parchment Paper |
| 1 | Electric Stand Mixer with Bowl and Paddle Attachments |
| 1 | Disposable Piping Bag |
| 1 | Plastic Spatula |
| 1 | Paring Knife |
| Grams | Ounces | Volume | |
| Your Favorite Chocolate Cake Batter | 912g | 2 lbs | -- |
| Itaberco Irish Cream Compound (CP-1167) | 100g | 3.5oz | 1/4 cup |
| Cream Cheese, Room Temperature | 540g | 1 lb, 30z | 2 1/2 cups |
| Sugar, Granulated | 210g | 7.5oz | 1 1/4 cups |
| Whole Eggs, Room Temperature | 120g | 4.25oz | 1/2 cup |
| Heavy Cream | 70g | 2.5oz | 1/3 cup |
| Chocolate Chips (For Garnishing) | 170g | 6oz | 1 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.
