Elana Makes…Bailey’s, Cookies and Cream Parfaits!


These are ridiculously amazing. Seriously. They are decadent, rich, chocolatey, alcoholic AAAND ridiculously easy to make. Heaven! 

I have to preface this by apologising for the lack of photos. Usually when I post a recipe I will take photos of the process to show you guys and all that stuff, but I made these at Christmas (before we had a blog!) and all I cared about at the time was the end result hahaha!

I do suggest you don’t make them as big as I did. They are so rich, and once I started eating them I realised that half the portion would have been plenty! Make sure you serve them in something pretty, though. If you’re having a BBQ or get together, serving them in little individual jars would be adorable! You could even decorate the jars with ribbon or something. Oh! That would be such a nice idea for baby showers! Except you could probably get rid of the Baileys part of the recipe. Pink or blue ribbon (yes, I know I’m being stereotypical, but you can be the creative one haha) tied in a cute little bow! Or, if you’re being a little more sophisticated and having a dinner party, why not try my idea of serving them in a wine glass? Just maybe not as big as mine were!

I originally saw this recipe on homemadehooplah.com. I did make a few little changes, though. I used Chocolate Ripple biscuits instead of Oreos, but that was purely personal preference. And I didn’t follow the measurements exactly because it’s not really needed in this recipe. With the powdered (icing) sugar, for example, I just did that to taste. It depends how sweet you like it to be, so just put little bit in by little bit and taste as you go! With the Baileys, though…I’m not sure exactly how much I put in but it was a bit too much haha! And you could definitely taste that…so be careful of that one. Don’t get overly excited with the alcohol like I did 😉

Be sure to chill the Baileys before combining it with the cream to whip for the best results. As she mentions in her recipe, I put mine in the freezer for 20 minutes or so before it was needed. The colder the Baileys and cream are, the better!

So, read the recipe and go forth and create, my loves! If you do make these, please be sure to take a photo and show us! Either via this post or tag us on instagram at @blushclothingplayhouse.



  • 1 packet of Chocolate Ripples biscuits
  • 150g milk chocolate
  • 1/2 cup milk
  • 2 cups whipping cream, chilled
  • 1/3 cup Baileys, chilled
  • 1/4 cup powdered (icing) sugar 

1. Roughly chop the chocolate and place in a small bowl. Heat the milk until steaming (I used the microwave, but over the stove would be fine) and pour over the chocolate. Let it sit for a couple of minutes, then stir. It should end up a smooth, chocolate milk type liquid. If there are any lumps left, zap it in the microwave at 30 second intervals, stirring in between, until smooth. Set aside to cool to room temperature.

2. Crush the biscuits! Use your hands, a ziplock bag and mallet, or a food processor…whatever works for you! Crush them as roughly as you like. They don’t need to be extra fin. I like mine being kind of chunky!

3. Add the chilled cream, Baileys and sugar into a bowl and beat until stiff peaks are formed.

4. Divide the cream mixture in half. The first half is done and ready to be used! With the second half, add the chocolate mixture in with the cream and gently (yet thoroughly) fold them together until completely combined.

5. Assemble! Do this in any order you like, but I started with some of the crushed cookies as the base, then chocolate cream, followed by the Baileys cream, then more cookies, and so on so forth.


Ta-daaaa! And they’re done! Enjoy it, babes!

Elana x

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