In a medium saucepan over low heat, melt the chocolate chips and butter together, stirring until smooth and glossy. The key here is gentle heat—chocolate can seize easily if it gets too hot.

Once everything is melted and velvety, remove it from the heat and stir in the Irish cream. It will smell absolutely heavenly at this stage.

Gradually add the powdered sugar, whisking until the mixture is completely smooth and uniform. You’ll notice it begin to thicken as it cools, creating that rich fudge texture we’re after.

Pour the mixture into a parchment-lined 8x8-inch baking dish, smoothing the top with an offset spatula.

Refrigerate for at least two hours, or until set.

Once firm, lift the fudge out of the pan using the parchment and cut into neat squares.