Step 2
While the cookie base is in the oven, combine the sweetened condensed milk, 1 tablespoon Irish cream liqueur, 1 tablespoon coffee liqueur and the espresso powder in a small bowl until well blended. Pour evenly over the warm cookie base. Sprinkle the reserved cookie mixture mixture over the top, and bake 25 to 30 minutes or until golden brown and bubbling at the edges. Cool 30 minutes at room temperature, and then refrigerate for at least 1 hour to cool completely. Cut into 16 bars (4x4 grid). Store the bars covered at room temperature.
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