Espresso Chocolate Squares |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 24 |
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This is a coffee flavored desert with a chocolate cookie like foundation in a cheesecake like bar. Great for after dinner with a cup of coffee or an espresso. Ingredients:
crust |
1 1/4 cup all purpose flour |
3/4 cup confectioner's sugar |
1/4 cup unsweetened cocoa powder |
3/4 cup (1 1/2 sticks) butter, chilled and cut into pieces |
1/2 cup miniature semi-sweet chocolate chips |
filling |
1/4 cup heavy cream |
1 tbsp instant espress coffee powder |
2 8 oz bricks of cream cheese, softened |
1/4 cup (1/2 stick) butter, softened |
3/4 cup sugar |
1 tbsp all purpose flour |
1/4 tsp ground allspice |
2 eggs |
glaze |
6 tbsp miniature chocolate chips |
1 tbsp heavy cream |
1/2 tbsp butter |
1/4 tsp instant espresso coffee powder |
Directions:
1. Crust:
2. Preheat oven to 350 degrees. Line a 9X13 baking pan with foil, butter the bottom of foil.
3. Whisk together 1 1/4 cup flour, confectioner's sugar and cocoa together in a medium bowl, add 1/2 cup butter. using a pastry blender of 2 knives, cut in butter intil butter is the size of small peas.
4. Stir in 1/2 cup chocolate chips; press into bottom of pan.
5. Bake 20 minutes or until toothpick comes our clean; cool slightly.
6. Filling:
7. Stir 1/4 cup cream and 1 tbsp instant espresso together until coffee is disolved. 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.
8. Bake 20 to 25 minutes or intil edges are slightly puffed and center is set; set pan on a cooling rack.
9. Glaze;
10. Melt 6 tbsp chocolate chips with 1/4 tsp instant espresso in a medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set.
11. Cover and store bars in the refrigerator for up to 1 week.
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