These Irish Cream No-Bake Cookies are the chewy and moist treats which you can make in no time.
You know my love for Irish cream, don’t you? I cannot say I have a drinking problem, but I often use Irish cream in my cooking.
As a matter of fact, alcohol tends to last long in our family. If it comes to apple cider (which isn’t really the same as other drinks), wine or sparkling wine – basically something lighter – this won’t normally last longer than a night.
However, we could easily sip a bottle of stronger liquors like rum or amaretto for a month or so. Unless there’s cooking being involved. Or it’s Bailey’s.
Indeed, Irish cream could last long too. Not these weeks apparently. I’m embarrassed to admit, but I bought it twice in March. The first bottle disappeared within a week (And I even didn’t start making all things I was planning). The second one is almost empty now. And there’s no Andrey these days in Toronto so obviously, I am handling it all by myself.
Do you still believe I don’t have a drinking issue?
There’s nothing to worry about, though. Irish cream is just so good over some vanilla ice cream. Or with coffee.
Besides, I’ve attempted few desserts as well. I cannot say all they were the success, but these Irish Cream No Bake Cookies didn’t let me down!
Although the name might sound a little fancy, these Irish Cream No-Bake Cookies take a few very simple ingredients such as oats, puffed rice, maple syrup, butter, white chocolate, and Irish cream.
Does it sound good? Oh yeah, it should. The texture of these treats is lovely – chewy (but soft too) and slightly moist.
And the flavors, these flavors. The desert has distinctive caramel and Bailey’s flavors.
And you know what’s the best part about these Irish Cream No-Bake Cookies? They are made from oats and puffed rice so they’re absolutely legit for your breakfast! Just don’t add the additional liquor in your morning coffee – keep it for an evening or weekend:)
Also, if you happened to be an Irish cream lover, you can find some ideas on this blog.
- 1 cup Irish Cream (Bailey's or other brand)
- 2 tablespoons maple syrup
- 1/3 cup unsalted butter
- 100 gr. white chocolate, broken
- pinch of salt
- 2 cups puffed brown rice
- 2 cups quick oats (1,5 - 2 minute cooking)
- In a medium saucepan mix the Irish cream, maple syrup, butter, chocolate, and salt over medium heat, stirring, until the butter and chocolate have melted. Boil for 2 minutes.
- Stir in the puffed rice and oats and let stand 2 minutes. If the mixture is a little soupy, you might need to add a little more oats (about 1/4 - 1/3 cup).
- Using a spoon, drop some mixture on a slightly buttered / sprayed parchment. Let stand for at least ah hour or until the cookies are set. They will be soft but chewy.