Bailey's Truffle Bars Softened butter for preparing baking pan 2 tablespoons granulated sugar 1 (4 ounce) bar Swiss dark chocolate, chopped 3 (1 ounce) squares unsweetened chocolate, chopped 1/4 cup plus 2 tablespoons butter, softened and divided 3/4 cup granulated sugar 2 large eggs 2/3 cup all-purpose flour 1/4 teaspoon salt 1/3 cup Bailey's Irish Cream 1/2 cup semisweet chocolate mini-chips Grease an 8-inch square pan and line with aluminum foil, allowing foil to extend over edges. Grease the foil with softened butter; sprinkle the 2 tablespoons sugar onto foil. Set aside. Preheat oven to 350 degrees F. Combine dark and unsweetened chocolates with 2 tablespoons butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt. Remove from heat; let cool. Beat remaining 1/4 cup butter at medium speed with an electric mixer for 2 minutes. Gradually add 3/4 cup sugar, beating at medium speed for 5 minutes. Add eggs, one at a time, beating until blended. Combine flour and salt; add to butter mixture, alternating with melted chocolate mixture and Bailey's, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in mini-chips. Spoon batter into prepared pan. Bake for 18 minutes. Do not overbake. Let cool completely. Cover and chill at least 2 hours. Invert uncut brownies in foil onto a cutting board. Peel off foil. Invert brownies again. Using a sharp knife cut into small squares or 2 x 1-inch sticks. Makes 32 cookies. Approximate values per serving (1 brownie): 105 calories, 7 g fat, 18 mg cholesterol, 1 g protein, 12 g carbohydrates, 1 g fiber, 49 mg sodium, 53 percent calories from fat