My husband and I REALLY enjoyed this recipe. I was doubtful at first making this treat for a holiday cookie exchange after I read some of the reviews. We made it and found it to be very creamy and not too strong on the irish cream. Both layers of this fudge were easy to spread in the pan. The only drawback we found was that it needs to be kept chilled or it gets soft quickly at room temperature. We used a 9x12 pan and it was a perfect thickness. I also took the advice of another reviewer and lined the baking dish with aluminum foil. How easy it was to get out and cut!!! Also, since I have a small double boiler, after I melted the chips and butter, I put the mixture into a saucepan on low heat to add the confectioner sugar and irish cream to mix. It was much easier and creamier. Instead of using just semi-sweet chips, I used half semi-sweet chips and half milk chocolate chips. It mellowed the bitterness. The last change I made was using 3/4 cup irish cream and a 1/4 cup heavy cream instead of the full cup of irish cream. This recipe has already made it into my holiday repetoire for years to come!!! A must have fudge recipe. Friends and family have already eaten all of the extras!!!
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My husband and I REALLY enjoyed this recipe. I was doubtful at first making this treat for a...