Homemade Baileys

Ingredients

1 cup (240 ml) heavy cream

1 tsp instant coffee granules (or espresso powder)

1 cup (240 ml) Irish whiskey (e.g., Jameson)

1 (14 oz) can sweetened condensed milk

1 tsp vanilla extract

1 tsp almond extract (optional, for depth)

2 tbsp chocolate syrup or cocoa powder (optional, for chocolate flavor)

👩‍🍳 Instructions
In a blender or mixing bowl, combine heavy cream and instant coffee. Blend or whisk until coffee granules dissolve.

Add the Irish whiskey, sweetened condensed milk, vanilla extract, almond extract (if using), and chocolate syrup or cocoa (if using).

Blend or whisk until smooth and well combined.

Pour into a clean glass bottle or jar.

Refrigerate for at least 2 hours before serving. Shake well before each use.

⏱️ Time & Storage
Prep time: 5–10 minutes

Chill time: 2 hours (recommended)

Storage: Keeps in the fridge for up to 2 weeks

🍹 Serving Suggestions
Serve over ice

Mix into coffee or hot chocolate

Use in cocktails like Irish Coffee or Mudslide

💡 Tips
Adjust sweetness by adding more or less sweetened condensed milk.

Use good-quality Irish whiskey for the best flavor.

For a lighter version, substitute half-and-half for heavy cream.

These Cherry Pie Bars transform classic cherry pie into an easy, portable dessert. A buttery, cake-like crust sandwiches a sweet cherry filling and is topped with a smooth almond glaze.1

Cherry Pie Bars:
Ingredients:

Crust Ingredients Quantity
Butter, softened 1 cup
Sugar 2 cups
Eggs 4
Vanilla Extract 1 tsp
Almond Extract 1/4 tsp
All-Purpose Flour 3 cups
Salt 1 tsp
Filling Ingredients Quantity
Cherry Pie Filling 2 cans (21 oz each)
Glaze Ingredients Quantity
Powdered Sugar 1 cup
Vanilla Extract 1/2 tsp
Almond Extract 1/2 tsp
Milk 2 tbsp

How To Make Cherry Pie Bars:

Continued on next page

Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour (or spray with non-stick spray) a 15x10x1-inch baking pan.

Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.

Add Eggs & Extracts: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.

Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the creamed butter mixture, mixing until just combined.

Assemble Bars: Spread 3 cups of the batter evenly in the prepared pan. Spread the cherry pie filling evenly over the crust. Drop spoonfuls of the remaining batter over the cherry filling.

Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Note: If using a 9×13-inch pan, baking time may be longer.

Cool: Let the bars cool completely on a wire rack.