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Impresses: 2

  • 4 oz Butterscotch Schnapps
  • 4 oz Baileys Irish Cream
  • 4 oz Cass-Clay Half and Half
  • 2 oz Cass-Clay 2% Milk
  • 1/8 tsp vanilla extract
  • Heath® Milk Chocolate English Toffee Bar (crushed)

-Mix all ingredients together.
-Garnish glass with a squeeze of butterscotch syrup, pour in cream mix, garnish with whipped cream & crushed Heath® bar toffee bits.

For N/A omit the schnapps and Irish cream. Add an extra squeeze of butterscotch syrup. Serve.

Recipe developed by Chef Sara Watson of Blackboard, Vergas, MN.