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bailey's irish cream
semi-sweet chocolate chips, melted
spread nuts evenly in bottom of greased 8x11 pan.
grease sides of large stockpot. combine next 6 ingredients in pot over medium low heat, stirring constantly until sugar disolves.
using a pastry brush dipped in hot water, wash down any crystals on sides of pan. attach candy thermometer to side of pan.(don't let it touch the bottom)
increase heat to medium and bring to boil. Do not stir until syrup is boiling. Cook to soft ball stage (234-240 *F)
put pot in 2 inches of cold water. Add Bailey's. Do not stir until it cools to 110 degrees.
Add chocolate and beat on medium with an electric mixer until no longer glossy. Pour mixture over nuts.
allow to cool and then cut into squares.