TABLE OF CONTENTS

SWEET AND SALTY PARTY MIX ................................. 5

GLAZED CHOCOLATE CHIP COFFEE CAKE ......... 7
MUDSLIDE CHEESECAKE ........................................... 9
CINNAMON ROLLS ....................................................... 11
CHOCOLATE TURNOVERS ......................................... 13
CHOCOLATE CHIP BUTTERMILK BREAD .............. 15
CHOCOLATE CHIP MUG CAKE ................................. 17
WHITE RUSSIAN CHEESECAKE ................................ 19
IRISH COFFEE COOKIES ............................................. 21
THUMBPRINT COOKIES .............................................. 23
CHOCOLATE CHIP MUFFINS .................................... 25
CHOCOLATE POPSICLES ............................................ 27
NO BAKE COOKIES ....................................................... 29
DIPPED PEANUT BUTTER PRETZELS ....................... 31
SURPRISE BALLS ............................................................ 33
CHOCOLATE CHIP COOKIE SHOT GLASSES ....... 35
SALTINE TOFFEE ............................................................ 37
BAILEYS® GLAZE ............................................................. 39
BAILEYS® BUTTERCREAM FROSTING ..................... 41

3
 SWEET AND SALTY PARTY MIX
7 C. Rice Chex® cereal
2 C. mini pretzels
½ C. peanut butter
¼ C. butter
1 ½ C. BAILEYS® baking chips
1 tsp. vanilla extract
1 ½ C. powdered sugar
2 C. assorted candy, optional

In a large bowl, combine the cereal and pretzels; set aside.

In a medium saucepan, combine the peanut butter, butter, BAILEYS® baking

chips and vanilla. Whisk over low heat until melted and smooth. Pour the
mixture over the cereal and pretzels and stir to coat.

Transfer the coated mixture to a large resealable bag. Add the powdered sugar.
Seal the bag and shake well until everything is coated in the
powdered sugar. Spread the mixture out on a parchment lined
sheet tray and allow to cool and dry. Before serving, gently stir in assorted candy.

5
 GLAZED CHOCOLATE CHIP
COFFEE CAKE
FILLING: 1 ½ Tbsp. Clabber Girl
⅓ C. brown sugar Baking Powder
3 Tbsp. all-purpose flour 3 Tbsp. granulated sugar
1 Tbsp. butter, melted ¾ tsp. salt
¼ C. BAILEYS® baking chips 1 ½ tsp. ground cinnamon
1 ½ C. milk
CAKE: 2 lg. eggs, beaten
3 C. all-purpose flour 1 ½ Tbsp. shortening, melted
1 ½ C. BAILEYS® baking chips

Preheat oven to 350° F. Prepare a Bundt pan by spraying with cooking spray and
then coating with flour; shake out excess flour; set aside.

Filling: Combine brown sugar, flour and butter. Mix by hand until well blended; stir
in BAILEYS® baking chips and set aside.

Cake: In a large bowl, whisk together the flour, baking powder, sugar, salt and
cinnamon. In a separate bowl, combine the milk, eggs and melted shortening; mix
until blended. Add the liquid mixture to the dry mixture and stir by hand until just
barely blended. Add 1 ½ C. BAILEYS® baking chips and fold into the batter. Dollop
½ of the cake batter into the prepared pan. Evenly distribute the filling over the
cake batter. Top with remaining cake batter, spreading out evenly.

Bake at 350° F. for 35-40 minutes or until a toothpick inserted in the cake comes
out clean. Let cool in pan on a wire rack for 10 minutes, then invert onto a cutting
board or serving platter. Top with BAILEYS® Glaze (recipe on page 38).

7
 MUDSLIDE CHEESECAKE
CRUST: 3 lg. eggs
1 ½ C. graham cracker crumbs 2 Tbsp. brewed espresso, chilled
3 Tbsp. granulated sugar 1 tsp. vanilla extract
¼ C. butter, melted
TOPPING:
FILLING: 1 C. sour cream
2 C. BAILEYS® baking chips ¼ C. powdered sugar
½ C. half and half 1 tsp. vanilla extract
24 oz. cream cheese, softened 1/4 C. BAILEYS® baking chips,
½ C. granulated sugar melted, optional

Crust: Preheat oven to 350° F. In a small bowl, combine all ingredients.

Press mixture into the bottom of a 9-inch springform pan.
Bake at 350° F. for 7-9 minutes. Let cool.

Filling: Melt the BAILEYS® baking chips with the half and half until smooth. In a
stand mixer, blend cream cheese and sugar until smooth. Add eggs, espresso and
vanilla and mix until well blended. Pour in the slightly cooled BAILEYS® baking chips
and half and half mixture; blend until combined. Pour into graham cracker crust.

Bake at 350° F. for 1 hour; cheesecake is done when the center reaches 150° F.
Cool on a wire rack for 20 minutes then place in the refrigerator for at least 4
hours or overnight. Gently run a knife around the edges of the cheesecake before
releasing from the springform pan.

Topping: In a small bowl, stir all ingredients until well blended. Pour over the top of
the cooled cheesecake and spread to the edges. If desired, drizzle the sour cream
topping with melted BAILEYS® baking chips; use a toothpick or spatula to create
swirls of chocolate on the top of the cheesecake. Store in the refrigerator.

*For tips on making a perfect cheesecake, visit our website

 CINNAMON ROLLS
ROLLS: FILLING:
1 ½ C. warm water (110-115° F.) ¼ C. butter, melted
½ C. granulated sugar ¼ C. brown sugar, packed
1 tsp. kosher salt 1 Tbsp. ground cinnamon
1 package active dry yeast 1 C. BAILEYS® baking chips
3 Tbsp. butter, melted
1 lg. egg, beaten
4 ½ C. all-purpose flour

Rolls: Combine the warm water, sugar and salt in the bowl of a stand mixer.
Sprinkle the yeast over the top. Allow to sit for 5 minutes or until the
mixture begins to foam. Using the dough hook attachment, stir
in the melted butter and the beaten egg. Add the flour and mix on low speed until
well combined. Change the mixer to medium speed and knead until the dough is
smooth and pulls away from the side of the bowl.

Grease a large mixing bowl and place the dough in the bowl. Cover with plastic
wrap and sit in a warm place until the dough has doubled in size
(about 50 minutes). Remove the dough from the bowl and place on a
floured surface. With a rolling pin, roll the dough into a rectangle, about
22 x 13-inches. Spread the dough with the melted butter, brown sugar and
cinnamon. Sprinkle BAILEYS® baking chips evenly over the dough. Roll
the dough up into one long roll. Cut the log into 2-inch rolls and place
in a greased 9 x 13-inch baking pan. Cover the pan loosely with plastic
wrap and allow to rise until double in size (about 30 minutes).

Preheat oven to 350° F. Bake cinnamon rolls at 350° F. for 25-30 minutes
(until golden brown and cooked through in the middle).
Top with BAILEYS® Glaze (recipe on page 38).

11
 CHOCOLATE TURNOVERS
FILLING: 2 C. BAILEYS® baking chips,
4 oz. cream cheese, at room divided
temperature
1/2 C. powdered sugar TURNOVERS:
1 egg yolk 2 sheets of puff pastry, thawed
1 tsp. vanilla extract 1 lg. egg, beaten
1 tsp. almond extract

Filling: In the bowl of a stand mixer, combine the cream cheese, powdered sugar,
egg yolk, vanilla and almond extract. Blend until the mixture is creamy and smooth.

Turnovers: Preheat the oven to 375° F. Cut each sheet of puff pastry into 4 equal
squares, giving you a total of 8 squares. Lay one square in front of you
and use a pastry brush to coat all four edges with the beaten egg.
Place a heaping teaspoon of cream cheese filling on one of
the corners of dough, leaving a ½-inch space on the edge of the
puff pastry square. Spread the filling out slightly with the back of the spoon.
Sprinkle a tablespoon of BAILEYS® baking chips
in the center of the cream cheese filling.

Lift the naked corner of dough up and over the filling to create a triangle.
Use the fork to press the edges of the dough together to seal the edges.
Place the assembled turnover onto a parchment lined baking sheet.
Repeat with the remaining squares of dough. Brush the tops of turnovers
with remaining beaten egg. Bake at 375° F. for 25-30 minutes, until the turnovers
have puffed up and the tops of the turnovers are golden brown. Remove from the
oven and allow to cool. Top with BAILEYS® Glaze (recipe on page 38).
Melt remaining BAILEYS® baking chips and pipe onto turnovers.

13
CHOCOLATE CHIP BUTTERMILK BREAD
BREAD: 1 C. buttermilk
1/2 C. butter, softened 3/4 C. BAILEYS® baking chips,
1 C. granulated sugar divided
2 lg. eggs 1/3 C. chopped pecans, optional
1 1/2 C. all-purpose flour
1/2 C. cocoa powder CHOCOLATE HONEY BUTTER:
1/2 tsp. salt 1/2 C. butter, softened
1/2 tsp. Clabber Girl Baking Powder 2 Tbsp. honey
1/2 tsp. Clabber Girl Baking Soda 2 Tbsp. BAILEYS® baking chips,
melted

Bread: Preheat oven to 350° F. Grease or line a 9 x 5-inch loaf pan with
parchment paper, then set aside.

Cream butter and sugar in mixing bowl. Add eggs, one at a time, beating well after
each addition. Combine the flour, cocoa, salt, baking powder
and baking soda; add to creamed mixture alternately with buttermilk. Fold
in 1/2 C. of BAILEYS® baking chips and pecans (if using).

Pour batter into loaf pan. Sprinkle remaining 1/4 C. BAILEYS® baking chips on top of
loaf. Bake at 350° F. for 55-60 minutes or until a toothpick
inserted near center comes out clean. Cool for 10 minutes before
removing from pan to a wire rack.

Chocolate Honey Butter: In a small mixing bowl, beat butter until fluffy. Add honey
and melted BAILEYS® baking chips; mix well. Serve with the bread.

15
 CHOCOLATE CHIP MUG CAKE
1 lg. egg
3 Tbsp. brown sugar
1/3 C. all-purpose flour
½ tsp. Clabber Girl Baking Powder
¼ tsp. salt
1 Tbsp. butter, melted
¼ tsp. vanilla extract
4 Tbsp. BAILEYS® baking chips

In a small bowl, combine egg, sugar, four, baking powder, salt, butter and vanilla.
Gently fold in BAILEYS® baking chips.

Spoon the mixture into one 16 oz. mug or two 8 oz. mugs.

Microwave on high 1 1/2 minutes until top has set. Microwave ovens below
1000 watts may require additional cook time to reach proper internal
temperature of 210° F. Let stand 1 minute before enjoying.

Top with melted chocolate, chopped nuts and/or whipped cream as desired.

17
 WHITE RUSSIAN CHEESECAKE
CRUST: FILLING:
1 ½ C. graham cracker crumbs 2 C. BAILEYS® baking chips
3 Tbsp. granulated sugar ½ C. half and half
¼ C. butter, melted 24 oz. cream cheese, softened
½ C. granulated sugar
3 lg. eggs
2 Tbsp. chilled brewed espresso
1 tsp. vanilla extract

Crust: Preheat oven to 350° F. In a small bowl, combine all ingredients.

Press mixture into the bottom of a 9-inch springform pan.
Bake at 350° F. for 7-9 minutes. Let cool.

Filling: Melt the BAILEYS® baking chips with the half and half until smooth.
In a stand mixer, blend cream cheese and sugar until smooth. Add eggs,
espresso and vanilla and mix until well blended. Pour half of the
cream cheese mixture over the cooled crust. Dollop half of the melted
chocolate mixture over the cheesecake and use a spoon to spread into
an even layer. Top with remaining half of cream cheese mixture.
Dollop remaining melted chocolate mixture. Use a knife or
spatula to create swirls of chocolate on the top of the cheesecake.

Bake at 350° F. for 1 hour; cheesecake is done when the center

reaches 150° F. Cool on a wire rack for 20 minutes then
place in the refrigerator for at least 4 hours or overnight. Gently run
a knife around the edges of the cheesecake before
releasing from the springform pan.

19

*For tips on making a perfect cheesecake, visit our website

 IRISH COFFEE COOKIES
1 C. butter 2 ¾ C. all-purpose flour
1 C. brown sugar, packed 1 tsp. Clabber Girl Baking Soda
½ C. granulated sugar ½ tsp. salt
2 lg. eggs 1 Tbsp. espresso powder
½ tsp. vanilla extract ¾ C. BAILEYS® baking chips,
1 tsp. brewed espresso divided

Preheat the oven to 350° F. Line two baking sheets with parchment paper.

In a large mixing bowl, cream the butter and sugars together until
the mixture becomes light and fluffy. Add the eggs, one at a time,
and mix until completely incorporated. Add the vanilla, brewed
espresso and mix to combine.

Add the flour, baking soda, salt and espresso powder. Mix until thoroughly
combined. Gently fold in BAILEYS® baking chips.

Scoop out the cookie dough (about 2 Tbsp. size scoops) onto the baking sheet,
2-inches apart. Bake cookies at 350° F. for 10 to 12 minutes.

21
 THUMBPRINT COOKIES
1/2 C. butter, softened
1/4 C. brown sugar, packed
1 egg yolk
1/2 tsp. vanilla extract
1 C. all-purpose flour
1/4 tsp. salt
1/2 C. chopped pecans
1/2 C. BAILEYS® baking chips, melted

Cookies: Preheat oven to 350° F. Line baking sheet with

parchment paper, then set aside.

In a medium bowl, cream together butter, sugar, egg yolk and vanilla. In a separate
bowl, sift flour and salt, add to butter mixture, mix well.

Shape dough into 1-inch size balls. You may roll them by hand
or use a small ice cream scoop. Roll them in finely chopped pecans.

Place on a baking sheet about 2-inches apart. Press thumb firmly on top of each
cookie. Bake at 350° F. for 10-14 minutes. When cookies are cool, top with
BAILEYS® Buttercream Icing (recipe on page 39) and use a fork to drizzle
melted BAILEYS® baking chips.

23
 CHOCOLATE CHIP MUFFINS
1/2 C. butter, softened
1 C. granulated sugar
2 lg. eggs
1 1/2 C. all-purpose flour
1/2 C. cocoa powder
1/2 tsp. salt
1/2 tsp. Clabber Girl Baking Powder
1/2 tsp. Clabber Girl Baking Soda
1 C. buttermilk
3/4 C. BAILEYS® baking chips,
divided
1/3 C. chopped pecans, optional

Preheat oven to 350° F. Line a muffin pan with paper baking cups, then set aside.

Cream butter and sugar in mixing bowl. Add eggs, one at a time, beating
well after each addition. Combine the flour, cocoa, salt, baking powder and baking
soda; add to creamed mixture alternately with buttermilk. Fold in 1/2 C. of
BAILEYS® baking chips and pecans (if using).

Pour batter evenly into lined muffin pan. Sprinkle remaining 1/4 C. BAILEYS® baking
chips on top of muffins. Bake at 350° F. for 24 minutes or
until a toothpick inserted near center comes out clean. Cool for 10 minutes
before removing from pan to a wire rack. Top with BAILEYS® Buttercream Frosting
to turn these muffins into cupcakes (recipe on page 39).

25
 CHOCOLATE POPSICLES
2 C. whole milk 1/8 tsp. salt
1/2 C. BAILEYS® Original 1 egg yolk
Irish Cream Liqueur 1 tsp. vanilla extract
1/2 C. granuated sugar 1 Tbsp. BAILEYS® baking chips,
1/2 C. unsweetened cocoa finely chopped
1 Tbsp. Clabber Girl Corn Starch

Combine milk, liqueur, sugar, cocoa, corn starch, salt and egg yolk in a medium
saucepan over medium-high heat, stirring well with a whisk. Cook for 8 minutes or
until thick and bubbly, stirring constantly.

Remove pan from heat. Add 1 teaspoon vanilla and BAILEYS® baking chips, stirring
until smooth. Transfer the mixture to a bowl; place bowl in an ice-filled bowl.
Cover surface of pudding directly with plastic wrap; cool completely.

Spoon chocolate mixture evenly into ice-pop molds. Top with lid.
Freeze 4 hours or until thoroughly frozen.

Liqueur may be omitted, increase whole milk to 2 1/2 C.

27
 NO BAKE COOKIES
2 C. granulated sugar
½ C. butter
1 C. BAILEYS® baking chips
½ C. creamy peanut butter
½ C. milk
2 tsp. Clabber Girl Corn Starch
½ tsp. salt
1 tsp. vanilla extract
3 C. old fashioned oats

In a medium saucepan, combine the sugar, butter, BAILEYS® baking chips,

peanut butter, milk and corn starch over medium heat. Bring the
mixture to a boil and then reduce to a simmer, stirring often. Allow the
mixture to simmer for 60 seconds.

Remove from heat. Stir in the salt, vanilla and the oats. Scoop the cookie
dough in 2-3 Tbsp. portions onto a parchment lined sheet tray.
Allow to cool before serving.

29
 DIPPED PEANUT BUTTER PRETZELS
1 C. creamy peanut butter
1 Tbsp. butter, softened
½ C. powdered sugar
½ C. brown sugar
60 square shaped waffle pretzels
1 ½ C. BAILEYS® baking chips

In a large bowl, blend together the peanut butter and butter. Add the
powdered sugar and brown sugar. Blend until thoroughly combined. Roll
the peanut butter mixture into small balls (about 2 tsp. each).

Sandwich a peanut butter ball in between two pretzels. Set aside.

Repeat with remaining peanut butter balls and pretzels.

Melt the BAILEYS® baking chips in a double boiler until about half of the
chips are melted. Remove from heat and continue to stir until completely melted.

Working one at a time, dip a peanut butter filled pretzel into the
melted BAILEYS® baking chips halfway to coat one side. Place the dipped
pretzel bite onto a parchment lined sheet tray. Repeat with remaining pretzels.
Cool completely before serving.

31
 SURPRISE BALLS
1/2 C. butter, 2 1/4 C. all-purpose flour
room temperature 1 tsp. Clabber Girl Baking Powder
2/3 C. brown sugar, packed 1/2 tsp. Clabber Girl Baking Soda
1 1/4 C. granulated sugar 2 tsp. Kosher salt
2 lg. eggs 2 C. BAILEYS® baking chips,
1 tsp. vanilla extract finely chopped, divided

In a large mixing bowl, cream the butter and sugars together until thoroughly
combined and the mixture becomes light and fluffy. Add the eggs, one at a
time, and mix until completely incorporated. Add the vanilla.
Add the flour, baking powder, baking soda and salt. Mix until thoroughly
combined. Stir in 1 1/2 C. BAILEYS® baking chips.

To make the surprise balls: Preheat the oven to 375° F. Lightly

grease a Wilton® ball pan*. Portion dough into 1 1/2-inch balls and place
a dough ball in each cavity. Firmly press the dough into the cavity and
up sides to evenly distribute the dough. Bake at 375° F. for 17-19
minutes or until the top edge of cookies are dark brown and firm.
Remove from the oven and use a paring knife to cut off any excess dough.
Cool in pan on cooling rack for 10 minutes, then cool completely on cooling rack.

To assemble: Prepare BAILEYS® Buttercream Frosting (recipe on page 39).

Put candy of your choice on the inside of bottom half. Put frosting into a
piping bag and cover the rim of the bottom half. Gently place the
top half to form the ball, then pipe the frosting to hide the seam.
Decorate the ball with sprinkles, extra chocolate chips and a
drizzle of melted 1/2 C. BAILEYS® baking chips.

33

*Pans available for purchase on [Link]

 CHOCOLATE CHIP COOKIE
SHOT GLASSES
1/2 C. butter, 1 tsp. Clabber Girl Baking Powder
room temperature 1/2 tsp. Clabber Girl Baking Soda
2/3 C. brown sugar, packed 2 tsp. Kosher salt
1 1/4 C. granulated sugar 2 C. BAILEYS® baking chips, finely
2 lg. eggs chopped, divided
1 tsp. vanilla extract
2 1/4 C. all-purpose flour

Preheat the oven to 375° F. Line a baking sheet with parchment paper. In a large
mixing bowl, cream the butter and sugars together until thoroughly combined
and the mixture becomes light and fluffy. Add the eggs, one at a time, and
mix until completely incorporated. Add the vanilla. Add the flour, baking
powder, baking soda and salt. Mix until thoroughly combined. Stir in
1 1/2 C. BAILEYS® baking chips.

Prepare a Wilton® cookie shot glass pan* by lightly spraying with non-stick pan
spray. Portion dough into 1 1/2-inch balls and place a dough ball in each cavity. Use
the insert to firmly press the dough into the cavity and up sides, pressing straight
down and all the way to the bottom of the cavity.

Bake at 375° F. for 17-19 minutes or until the top edge of cookies are dark brown
and firm. Remove from the oven and use a paring knife to cut off any excess dough.
Cool in pan on cooling rack for 10 minutes, then cool completely on cooling rack.

To assemble: Melt reserved BAILEYS® baking chips in 30 second intervals in a

microwave until melted, stirring between each interval. Use a pastry brush to brush
the melted chocolate onto the cooled shot glasses. Once the melted chocolate
hardens, fill the cookie shot glass with chocolate milk.
35

*Pans available for purchase on [Link]

 SALTINE TOFFEE
48 saltine crackers
1 C. butter
1 C. brown sugar, tightly packed
1 tsp. Kosher salt
1 C. BAILEYS® baking chips

Preheat oven to 350° F. Line a 9 x 13-inch baking sheet with aluminum

foil and spray with non-stick pan spray. Evenly place the
saltine crackers in one layer.

In a medium saucepan, melt the butter over medium heat.

Add the brown sugar and salt. Whisk the mixture until it
comes to a boil. Reduce to a simmer. Simmer for 2-3
minutes until the mixture begins to thicken.

Immediately pour the hot mixture over the crackers, spreading

with a spatula to evenly and completely cover the crackers.
Bake at 350° F. for 8 minutes.

Remove the pan from the oven and immediately sprinkle the
BAILEYS® baking chips evenly on top. Return the pan to the oven to
soften the chips (2-3 minutes).

Remove the pan from the oven. Using a spatula, spread the chips to an
even melted layer. While still wet, coat the top with sprinkles. Let cool to harden.
Once hardened and firm, break the toffee into pieces.

37
 BAILEYS GLAZE
2 Tbsp. butter, room temperature
1 C. powdered sugar
2 Tbsp. BAILEYS® Original
Irish Cream Liqueur
½ tsp. vanilla extract
1 tsp. kosher salt

Combine the butter, powdered sugar, BAILEYS®

Original Irish Cream Liqueur, vanilla and salt in a medium bowl.

*For Chocolate Turnovers (see recipe page 13), add 1 tsp. almond extract.

For a non-alcoholic version, substitute 2 Tbsp. whole milk in place of the liqueur.

38
BAILEYS BUTTERCREAM FROSTING
3 C. BAILEYS® baking chips
1 lb. butter, softened
2 C. powdered sugar
2 tsp. vanilla extract

In a microwave safe bowl, melt the BAILEYS® baking chips. Microwave in

30 second intervals, stirring in between until smooth and melted.

Beat the softened butter until creamy and lightened in color.

Add the melted BAILEYS® baking chips and mix to combine.

Add the powdered sugar, 1 C. at a time, and beat until light and fluffy.
Add the vanilla.

39
 The Baileys word and associated logos are trademarks
of R & A Bailey & Co. and are used under license.
Distributed by Clabber Girl Corporation, Terre Haute, IN 47808 U.S.A.
Photography by Stacy Able.
The BAILEYS® Original Irish Cream Liqueur product is intended for purchase and
enjoyment by people of legal purchase age for alcohol beverages. Please remember
to drink Baileys responsibly.