1In a microwave safe cup, cook Irish Cream on HIGH 30 to 45 seconds until hot enough to dissolve the instant coffee.

2In a large pan or Dutch oven, on medium heat, melt the butter, add sugar, evaporated milk, Irish Cream and coffee mixture, marshmallow creme, then mix well.

3Bring to a full boil, stirring constantly, for 5 minutes.

4Remove from heat and stir in vanilla chips until completely melted and mixed thoroughly.

5Stir in the vanilla, then the hazelnuts until mixed well.

6Pour into a greased 8-inch square pan and spread evenly.

7Chill until set and cut into 1-inch squares.