Bailey's Irish Cream Truffle Bars

Softened butter to grease pan
2 tablespoons granulated sugar
1 (4 ounce) bar Swiss dark chocolate, chopped
3 (1 ounce) squares unsweetened chocolate, chopped
1/4 cup plus 2 tablespoons butter, softened and divided
3/4 cup granulated sugar
2 large eggs
2/3 cup all-purpose flour
1/4 teaspoon salt
1/3 cup Bailey's Irish Cream
1/2 cup semisweet chocolate chips

Line a greased 8-inch square pan with aluminum foil, allowing foil to extend over edges. Grease foil with softened butter; sprinkle 2 tablespoons sugar onto foil. Set aside.

Combine dark and unsweetened chocolates with 2 tablespoons butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt. Remove from heat; let cool.

Beat remaining 1/4 cup butter at medium speed with an electric mixer for 2 minutes. Gradually add 3/4 cup sugar, beating at medium speed for 5 minutes. Add eggs, one at a time, beating until blended.

Combine flour and salt; add to butter mixture, alternating with melted chocolate mixture and Bailey's, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in mini-morsels. Spoon batter into prepared pan.

Bake at 350 degrees F for 18 minutes. Do not over-bake. Let cook completely. Cover and chill at least 2 hours. Invert uncut brownies in foil on a cutting board. Peel off foil. Invert brownies again. Using a sharp knife, cut into small squares or 2 x 1-inch sticks.

Makes 32 brownies.

Approximate values per serving (1 brownie): 105 calories, 7 g fat, 18 mg cholesterol, 1 g protein, 12 g carbohydrates, 1 g fiber, 49 mg sodium, 53 percent calories from fat