Spatula Sisters: Irish Cream Truffle Fudge

Another bake-off at work! These days are awesome - the afternoon is spent wandering into the boardroom, sampling the treats, trying to figure out who baked what, and voting. Finally, after there is no doubt that everyone in the building is on quite the sugar high, the results are e-mailed.

The winner of last month's competition got to choose the theme for April: alcohol. What a tough one! We scoured the internet for ideas, and once again AllRecipes saved the day. From the kitchen of "LETSGGGO" comes Irish Cream Truffle Fudge. We made a few adjustments, like cutting the Baileys in half - but a little flavor was definitely sacrificed by doing so. Still....

We came in 2nd!!!! (again!) Woohoo!

Congrats to the winners. Hopefully they will pick an easier theme next time. May we suggest citrus? Cookies? Banana? Anyway, we can't wait!

Irish Cream Truffle Fudge

1 1/2 cups semisweet chocolate chips

1/2 cup white chocolate chips

2 tablespoons butter

1 1/2 cups icing sugar

1/4 cup Irish cream liqueur (we used Baileys)

1/4 cup heavy cream

1/2 cup chopped nuts

1/2 cup semisweet chocolate clips

1/4 cup white chocolate chips

2 tablespoons Irish cream liqueur

1 tablespoon butter

Line an 8x8 inch pan with tin foil. Use butter to grease the foil.
Melt the 1 1/2 cups semisweet chocolate chips, 1/2 cup white chocolate chips, and butter until soft enough to stir. You can do this over a double boiler or on low heat in the microwave.
Stir in the icing sugar and cream until smooth. Stir in nuts. Place in pan and smooth top down. Note: it might be a nice touch to add the white chocolate chips with the nuts, instead of melting them at the beginning - it could up the prettiness factor if they don't melt.
Melt remaining chocolate. Using a fork, beat in butter and cream. Spread over the cooled fudge with a knife. Use hands to smooth the top, if necessary.
Refrigerate until firm - a few hours at least.

Love the combo of chocolate chips!