Million Dollar Shortbread who!? Our No-Bake Boozy Bars hit different!
They're smooth, creamy, chocolatey, crunchy, and the perfect pudding, really (because they have booze in them, duh). We used the sensational Coco Rico Salted Caramel & Coconut Cream Liqueur (10/10 recommend!), but you can easily swap it out for your favourite. Or better yet, make a few different flavours in one batch!
Ingredients
Makes 12 bars
- 1 ¼ cup chocolate chip cookies, crushing finely
- ¼ cup granulated sugar
- ¼ cup finely chopped pecans
- ⅓ cup butter, melted
- ¼ cup butter, softened
- 1 ½ cup powdered sugar
- ¼ cup vanilla instant pudding mix
- 4 tbsp heavy cream
- 2 tbsp Coco Rico Salted Caramel & Coconut Flavoured Cream Liqueur, or liqueur of your choice
- 180g bittersweet chocolate, coarsely chopped
- 1/3 cup heavy cream
Method
- Line a 9-inch square baking pan with baking paper, extending the baking paper over the edges. For the crust, in a small bowl stir together cookie crumbs, granulated sugar, and nuts. Stir in melted butter until combined. Press into prepared pan and place in the fridge to set.
- For the filling, in a medium bowl combine the softened butter, powdered sugar, vanilla instant pudding, heavy cream and Coco Rico Salted Caramel & Coconut Flavoured Cream Liqueur. Beat with a mixer on medium until smooth. Carefully spread filling over crust. Cover and chill 1 hour or until firm.
- For topping, in a small bowl microwave the chocolate until softened. Pour over ¼ cup cream and mix until smooth. Pour over the filling and chill 2 hours or until firm. Using foil, lift out uncut cookies. Cut into bars and enjoy!
👉Let us know if you try it by sharing yours on socials, tagging us @deeliverza and using #DeeRecipe – you may or may not receive a reward!
👉Looking for more foodie and mixology inspo? Check out our blog.
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