Baileys Irish Cream and Pistachio Fudge

This is the best Baileys Irish Cream and Pistachio Fudge I have tried or made for that matter. You need to make this fudge for sure.

Baileys Irish Cream and Pistachio Fudge
Merry Christmas to all of my family, friends, followers and blog visitors. This will be my last post for 2010 since I am bound for TN is a few hours and won’t be returning until the new year. I guess a mini holiday vacation for me although I am not looking forward to the 10 hours drive that is ahead :-(

About this post now.

I have made this Baileys Irish Cream and Pistachio Fudge before but the first time around I made a mistake and didn’t add enough white chocolate chips. This time around, it looks good, it tastes even better, and I think the amount of chocolate chips was just perfect!

I know this Irish Cream or Baileys fudge is super sweet and all…but you know what? it is Christmas and indulging once in a while is perfectly OK. One piece will a long way, so go ahead and indulge :-)

These Irish Cream, or Baileys fudge also made it to my goodie Christmas bags this year so I hope you get to try it. Everyone keeps asking me for the recipe and tell me how good it is, and the best part?

No candy thermometer for this recipe!!

Enjoy!!

Baileys Irish Cream and Pistachio Fudge

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Baileys Irish Cream and Pistachio Fudge

Miryam's original recipe

Yield: 40 pieces

Ingredients:

  • 36 oz white chocolate chips, Ghirardelli brand,  3 bags
  • 1 14 oz can sweetened condense milk, unsweetened is best
  • 1/2 cup Irish cream liquor, more if you like
  • 1/2 cup raw pistachios, chopped, more if you like

Directions:

Lined a square pan, I used an 8x8 square baking pan, with foil paper lightly greased.

In a sauce pan, at low heat, pour all of the ingredients except pistachios. Stir constantly until chocolate has almost melted.

Turn off heat and continue stirring until chocolate is completely melted. Add pistachios and combine into the mixture. Pour mixture evenly onto prepared pan. Let cool until completely until set. I normally place it in the fridge overnight.

Remove fudge from pan and peal off the aluminum foil. Cut fudge into small squares.

Store fudge in an airtight glass container.

Nutrition facts calculated based on the recipe giving 40 pieces. 1 piece = 1 serving

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21 comments

  1. 4 Ingredients. Chocolate. Cookies. Almond Butter.

    You’ve just hit the nail on the head with a winning recipe! Thanks Miryam!

  2. We make something similar to this called “raggedy robins” in our house. I say we, but I mean my husband who isn’t a baker by any means, so this recipe is right up his alley. Thanks for the change up!

  3. I love recipes that calls for small amount of ingredients!! This looks fabulous, my dear ;-)

  4. Hi Miryam.

    Is there an alternative for coconut oil? I plan on doing this on weekend. The pictures itself taste yummy.

  5. Thanks. They are so delicious. I make them for my daughter and she doesn’t like almond butter but she live the cookies. I also make them in my job at the fire station; at the beginning the guys gave me so a hard time, they told is not way they will taste that. When they were done, they were gone in a short time. Love them.

  6. Hi Miryam.
    Is there an alternative for coconut oil? 
    i Cant found in Argentina You can use coconut milk or coconut cream and if you are not dairy free heavy cream. I hope this helps!

    • If you can’t find coconut oil you can use butter, coconut oil and coconut cream as well as heavy cream won’t work. You need the oil to be ale to solidify for the cookies to work. I hope this helps!

  7. Yum! Love the ingredients and simplicity, I think I’ll definitely add coconut too. Well, I pretty much have my weekend planned out now ;) Thanks for sharing!

  8. Hi, these cookies were yummy. Mine were a little sloppy. Wondering if I should have measured the coconut oil 1/3 cup in meltrd form instead measuring a solid? Advice appreciated.

    • I don’t think that would matter, perhaps adding a tad bit more rolled oats would help out? I have to make this recipe again soon so I will be watching the coconut oil amt and see if 1/3 cup is good enough. Sorry they didn’t turn out as expected!

  9. They sound and look so good! Do you think they would work as a peanut butter option? I’m craving a lot of that with chocolate at the moment :-)

  10. They look so good!!! Love baking but sometimes no bake sounds so easy and fun…. need to try these with peanut butter (my fetish!!). Can I substitute butter for the coconut oil?

  11. What is nut-free substitute for the almond butter? Could I use really dark chocolate and honey instead? Extra coconut oil?

  12. How do you store them and how long do they last? Thank you!

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