Ingredients

Instructions

  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.