Guinness Caramel Sauce (this recipe makes about 16 oz, which is more than you will need. The leftover sauce is great for drizzling over ice cream, cakes, etc., and should be stored in an airtight container in fridge)
1 ½cuplight brown sugartightly packed
8Tbspbuttercut into Tbsp-sized pieces
¼cuplight corn syrup
Bailey's Whipped Cream (best if made same day you are serving)
Will need to chill at least 4-6 hours before serving.
In medium saucepan, whisk together sugar, cornstarch and salt.
Add egg yolks, milk, and heavy cream.
Transfer saucepan to stovetop over medium-high heat and whisk ingredients together.
Stir ingredients continuously on Medium-high until ingredients begin to thicken, as soon as mixture begins to bubble (begins to come to a boil), remove from heat and add in chocolate, butter, Jameson and vanilla extract.
Whisk until ingredients are smooth and the chocolate and butter are completely melted.
Pour into a large bowl and allow to cool for 10 minutes.
Cover the chocolate with clear wrap. Be sure to lay the clear wrap so that it is in direct contact with the surface of the pudding to prevent a skin from forming. Allow chocolate pudding to cool to room temperature before transferring to refrigerator to chill for 4-6 hours.
Guinness Caramel Sauce
The caramel sauce will need to be made several hours in advance to cool before using. It may also be made the night before. If made night before store in airtight container in refrigerator and then microwave until caramel is slightly warmed and easily pourable.
Combine all ingredients for caramel sauce in medium saucepan over medium heat.
Stir until butter has melted, increase heat to Medium-high and bring to a boil, stirring constantly.
Once mixture is boiling, continue to boil for 3 minutes (while still stirring constantly) then remove from heat, continuing to stir for about 1 more minute.
Allow mixture to cool completely before using.
Bailey's Whipped Topping
Chill a clean, medium-sized bowl in your freezer or fridge for 10-15 minutes (preferably a metal bowl, but not required)
Once bowl has chilled, remove from fridge and combine all ingredients for Bailey's whipped cream in the bowl.
Whisk on high speed (preferably using an electric mixer, it can be a lot of work to hand-whip cream) until desired consistency is reached (whipped cream texture/stiff peaks).
Layer crushed Oreos on the bottom of each glass, then pipe or pour in chocolate filling, then whipped topping. Drizzle caramel on top of whipped cream, then repeat the layers by adding an even layer of crushed Oreos, then chocolate filling, then whipped cream. Drizzle with more caramel and then sprinkle with additional Oreos. Serve.
*Add more Jameson to taste if you want a stronger flavor. Do not increase beyond 4 Tbsp ( ¼ cup) or you may alter the consistency of the pudding.