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Category: Bars
Prep Time: Cook Time: Total Time:
25 cream-filled chocolate sandwich cookies
3 tbsp hot fudge ice cream topping
3 tbsp butter, melted
Filling:
1 envelope unflavored gelatin
1/2 cup cold strong brewed coffee
2 pkg (8 oz each) reduced-fat cream cheese
3/4 cup sugar
1 cup sour cream
3 oz bittersweet chocolate, melted and cooled
24 chocolate-covered coffee beans, optional
Place cookies in a food processor. Cover and pulse until fine crumbs form. Add fudge topping and butter; pulse just until blended. Press onto the bottom of a 13 inch x 9 inch dish coated with cooking spray. Refrigerate for 10 minutes.
Meanwhile, for filling, in a small saucepan, sprinkle gelatin over coffee; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and reserved coffee mixture until blended. Pour over crust. Cover and refrigerate for at least 4 hours or until firm. Cut into bars. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 24 servings.
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MOCHA CHEESECAKE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
25 cream-filled chocolate sandwich cookies
3 tbsp hot fudge ice cream topping
3 tbsp butter, melted
Filling:
1 envelope unflavored gelatin
1/2 cup cold strong brewed coffee
2 pkg (8 oz each) reduced-fat cream cheese
3/4 cup sugar
1 cup sour cream
3 oz bittersweet chocolate, melted and cooled
24 chocolate-covered coffee beans, optional
Place cookies in a food processor. Cover and pulse until fine crumbs form. Add fudge topping and butter; pulse just until blended. Press onto the bottom of a 13 inch x 9 inch dish coated with cooking spray. Refrigerate for 10 minutes.
Meanwhile, for filling, in a small saucepan, sprinkle gelatin over coffee; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and reserved coffee mixture until blended. Pour over crust. Cover and refrigerate for at least 4 hours or until firm. Cut into bars. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 24 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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