Directions:
- 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-in. x 9-in. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.6 Kcal (1166 kJ) | ||
| Calories from fat | 133.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.88g | 23% | |
|---|---|---|---|
| Cholesterol | 11.31mg | 4% | |
| Sodium | 47.17mg | 2% | |
| Potassium | 148.3mg | 3% | |
| Total Carbs | 33.19g | 11% | |
| Sugars | 24.23g | 97% | |
| Dietary Fiber | 3.43g | 14% | |
| Protein | 3.74g | 7% | |
| Iron | 1.5mg | 8% | |
| Calcium | 48.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 449.56 Kcal (1882 kJ) | ||
| Calories from fat | 216.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.01g | 23% | |
|---|---|---|---|
| Cholesterol | 18.25mg | 4% | |
| Sodium | 76.12mg | 2% | |
| Potassium | 239.3mg | 3% | |
| Total Carbs | 53.55g | 11% | |
| Sugars | 39.1g | 97% | |
| Dietary Fiber | 5.54g | 14% | |
| Protein | 6.04g | 7% | |
| Iron | 2.4mg | 8% | |
| Calcium | 78.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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