Baileys Butterball - cooking recipe

Ingredients

2 tablespoons caramel topping
40 g dark chocolate, finely grated
80 ml butterscotch schnapps
4 cups ice cubes
250 ml Baileys Irish Cream
250 ml light cream

Preparation

Place topping and chocolate on separate plates.
Dip rims of 4 serving glasses in topping, then in chocolate.
Place on a tray lined with non-stick baking paper, rim-side down and refrigerate for 5 minutes or until set.
Combine Baileys and cream in separate jug.
Divide butterscotch schnapps evenly among serving glasses.
Top with ice.
Pour over combined Baileys and cream.
Serve immediately.