1. In a microwave safe cup, cook Irish Cream on HIGH 30 to 45 seconds until hot enough to dissolve the instant coffee. 2. In a large pan or Dutch oven, on medium heat, melt the butter, add sugar, evaporated milk, Irish Cream and coffee mixture, marshmallow creme, then mix well. 3. Bring to a full boil, stirring constantly, for 5 minutes. 4. Remove from heat and stir in vanilla chips until completely melted and mixed thoroughly. 5. Stir in the vanilla, then the hazelnuts until mixed well. 6. Pour into a greased 8-inch square pan and spread evenly. 7. Chill until just set but still easy to cut, cut into 1-inch squares. ---------------------------------------------------------------------------
Nutrition
Ingredients
