Green beer? Pub crawls? Who needs 'em on St. Patrick's Day when you can celebrate with "something sweet" instead? That's how Bruce G. Fisher, chef of Dan McGuinness Pub, translates his rich and creamy "mielsog." We're all for it, any way you cut it.


Caramel sauce:
1/4 lb. butter
8 oz. brown sugar
12 oz. heavy cream
1 oz. light corn syrup
3 oz. Irish cream liqueur
6 sheets of pie crust
8 oz. chopped pecans
3 t. cinnamon

To make caramel sauce, combine butter, brown sugar, and heavy cream in sauce pan and bring to a boil until sugar is dissolved. Remove from heat and add corn syrup and Irish cream.

In broiler, brown 3 sheets of pie crust. In buttered 8x8 baking dish, layer 1 cooked sheet of pie crust, 3 oz. of caramel sauce, pecans, and a sprinkle of cinnamon. Top with uncooked pie crust. Repeat until all ingredients are used. Be sure to finish with caramel sauce and pecans.

Bake uncovered for 15 minutes at 350 degrees. Allow to cool slightly before cutting. Serves 6. If desired, serve with ice cream

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