butter, softened 3/4 c. plus 1 T. all-purpose flour, divided 1/4 c. powdered sugar 2 T. baking cocoa 3/4 c. sour cream 1/2 c. sugar 1/3 c. Irish cream liqueur 1 egg, beaten 1 t. vanilla extract 1/2 c. whipping cream Optional: chocolate sprinkles In a bowl, stir together butter, 3/4 cup flour, powdered sugar and cocoa until a soft dough forms. Press dough into an ungreased 8"x8" baking pan. Bake at 350 degrees for 10 minutes. Meanwhile, in a separate bowl, whisk together remaining flour, sour cream, sugar, liqueur, egg and vanilla. Blend well; pour over baked layer. Return to oven and bake an additional 15 to 20 minutes, until filling is set. Cool slightly; refrigerate at least 2 hours before cutting into bars. In a small bowl, with an electric mixer on high speed, beat whipping cream until stiff peaks form. Serve bars topped with dollops of whipped cream and sprinkles, if desired.
