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Category: Desserts
Prep Time: Cook Time: Total Time:
Crust
1 1/4 cups flour
3/4 cup confectioners sugar
1/4 cup unsweetened cocoa powder
3/4 cup butter, chilled and cut into pieces
1/2 cup miniature semisweet chocolate chips
Filling
1/4 cup heavy cream
1 tbsp instant espresso coffee powder
2 (8 oz) pkg cream cheese, softened
1/4 cup butter, softened
3/4 cup sugar
1 tbsp flour
1/4 tsp ground allspice
2 eggs
Glaze
6 tbsp miniature semisweet chocolate chips
1 tbsp heavy cream
1/2 tbsp butter
1/4 tsp instant espresso coffee powder
Preheat oven to 350. Line a 9x13 inch baking pan with foil; butter bottom of foil.
Whisk together 1 1/4 cups flour, confectioners sugar and cocoa together in medium bowl; add 3/4 cup butter. Using a pastry blender or 2 knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.
Meanwhile, stir 1/4 cup cream and 1 tbsp instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tbsp flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at ?a time, beating until smooth. Pour batter over crust.
Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.
Glaze: Melt 6 tbsp chocolate chips with 1 tbsp cream, 1/2 tbsp butter and 1/4 tsp instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set. ?Cover and store bars in refrigerator for up to 1 week.
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ESPRESSO CHOCOLATE SQUARES
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Category: Desserts
Prep Time: Cook Time: Total Time:
Crust
1 1/4 cups flour
3/4 cup confectioners sugar
1/4 cup unsweetened cocoa powder
3/4 cup butter, chilled and cut into pieces
1/2 cup miniature semisweet chocolate chips
Filling
1/4 cup heavy cream
1 tbsp instant espresso coffee powder
2 (8 oz) pkg cream cheese, softened
1/4 cup butter, softened
3/4 cup sugar
1 tbsp flour
1/4 tsp ground allspice
2 eggs
Glaze
6 tbsp miniature semisweet chocolate chips
1 tbsp heavy cream
1/2 tbsp butter
1/4 tsp instant espresso coffee powder
Preheat oven to 350. Line a 9x13 inch baking pan with foil; butter bottom of foil.
Whisk together 1 1/4 cups flour, confectioners sugar and cocoa together in medium bowl; add 3/4 cup butter. Using a pastry blender or 2 knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.
Meanwhile, stir 1/4 cup cream and 1 tbsp instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tbsp flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at ?a time, beating until smooth. Pour batter over crust.
Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.
Glaze: Melt 6 tbsp chocolate chips with 1 tbsp cream, 1/2 tbsp butter and 1/4 tsp instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set. ?Cover and store bars in refrigerator for up to 1 week.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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