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For the Base Layer




3/4 cup butter


1/3 cup sugar


8 tbsp cocoa


2 beaten eggs


2 1/4 cups graham cracker crumbs


3/4 cup fine or medium unsweetened coconut


1/2 cup finely chopped walnuts




For the the Irish Cream Frosting Filling




3/4 cup butter


4 1/2 cups icing sugar i.e. powdered sugar or confectioners sugar


1/3 cup Irish Cream Liqueur


For the Chocolate Topping


1 cup chocolate chips


1/4 cup Irish Cream liqueur








To Prepare the Base Layer


In a small saucepan, melt together the butter, sugar and cocoa over low heat.




Add the beaten egg and continue to cook, stirring constantly to fully cook the egg with the mixture resembling a soft scrambled egg texture.


Add the graham crumbs, coconut and walnuts.


Mix together until well combined then, press into the bottom of a parchment paper lined 9×9 inch baking pan.


To Prepare the Irish Cream Frosting Filling


With an electric mixer, beat together the butter, icing sugar and Irish cream until very smooth.


This frosting should be very stiff but spreadable. If you think it’s too thick, you may add a few drops of Irish Cream at a time to bring it to the right consistency. If it is too soft, add a little more icing sugar.


Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping.


To Prepare the Chocolate Topping:


Melt the Irish Cream and chocolate chips together over low heat, just until the chocolate is melted, don’t over heat it.


Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets.


Cut into squares or bars. These freeze very well

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