Ingredients

• Shortbreads:
• 1 c. butter-softened
• 1/2 c. powdered sugar
• 1/4 c. cocoa powder
• 2 tsp vanilla extract
• 2 TBSP milk
• 1/4 tsp salt
• 2 c. all purpose flour
• Dark Chocolate Truffle Layer
• 8 oz cream cheese-softened
• 2/3 c. powdered sugar
• 8 oz. dark chocolate
• 1/4 c. Guinness Stout
• Caramel Layer
• 1 jar caramel ice cream topping
• 3 TBSP Jameson
• Milk Chocolate Layer
• 8 oz cream cheese
• 2/3 c. powdered sugar
• 8 oz milk chocolate
• 1/4 c. Irish cream
• 3/4 c. Cool Whip
• Whipped Cream Layer
• 1 1/2 c. heavy cream
• 1 tsp vanilla extract
• 3/4 c. powdered sugar

Instructions

1. Shortbread Instructions
2. In a mixing bowl, cream butter with vanilla. Add cocoa powder, powdered sugar, salt, and milk and beat until smooth. Add flour and mix just until combined. With hands, form dough into a disk. On a floured surface, roll dough to 1/4″ thickness. Using a biscuit cutter, cut shortbread disks and place on parchment or silicone lined baking sheets. Bake at 350 degrees for 10 minutes. Remove from pan and allow to cool completely.
3. Dark Chocolate Truffle Layer Instructions
4. Beat cream cheese until smooth. Add powdered sugar and mix well. Heat Guinness in the microwave for 2 minutes or until boiling. Add dark chocolate and allow to sit for 2 minutes to melt.
5. Stir until smooth and combined. Beat into cream cheese mixture. Add Guinness and mix well. Place truffle into a piping bag and pipe perimeter of shortbreads, leaving a well for caramel.
6. Caramel Layer Instructions
7. Stir together one jar caramel ice cream topping and Jameson. Pour into a squirt bottle and squeeze approximately 1 tsp into truffle well. Reserve remaining caramel for final drizzle.
8. Milk Chocolate Layer Instructions
9. Beat cream cheese until smooth. Add powdered sugar and mix well. Heat Irish Cream in the microwave for 2 minutes or until boiling. Add milk chocolate and allow to melt. Stir until smooth and combined. Beat into cream cheese mixture. Fold in Cool Whip. Spoon milk chocolate cream into a piping bag and pipe over dark chocolate and caramel layer.
10. Whipped Cream Layer Instructions
11. In a cold mixing bowl, beat heavy cream, vanilla, and powdered sugar until stiff. Spoon whipped cream into a piping bag and pipe a rosette to cover milk chocolate cream.
12. Drizzle with remaining caramel and serve chilled.