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| 3/4 | cup Gold Medal® all-purpose flour |
| 1/2 | cup butter or margarine, softened |
| 1/4 | cup powdered sugar |
| 1 | cup granulated sugar |
| 3/4 | cup whipping cream |
| 1/4 | cup butter or margarine, melted |
| 3 | tablespoons Gold Medal® all-purpose flour |
| 1 | tablespoon instant coffee granules or crystals |
| 1/2 | teaspoon vanilla |
| 2 | eggs |
| 3 | oz semisweet baking chocolate, grated (about 1 1/4 cups) |
|
| 1 | package (3 oz) cream cheese, softened |
| 1/4 | cup whipping cream |
| Chocolate curls, if desired |
| 1. | Heat oven to 350°F. In medium bowl, beat 3/4 cup flour, 1/2 cup softened butter and the powdered sugar with electric mixer on medium speed until soft dough forms. Spread evenly in bottom of ungreased 8-inch square pan. Bake 10 minutes. |
| 2. | Meanwhile, in medium bowl, beat remaining bar ingredients except grated chocolate with wire whisk until smooth. |
| 3. | Sprinkle 1 cup of the grated chocolate over hot baked crust. Pour egg mixture over chocolate. |
| 4. | Bake 40 to 45 minutes or until golden brown and set. Cool completely in pan on cooling rack, about 1 hour 15 minutes. |
| 5. | In medium bowl, beat cream cheese and 1/4 cup whipping cream on medium speed about 2 minutes or until fluffy. Spread over cooled bars. Sprinkle with remaining grated chocolate. For bars, cut into 6 rows by 4 rows. Garnish each with chocolate curl. Store covered in refrigerator. |
|
| Make mini-desserts! Cut bars into bite-size squares, and serve in small paper candy cups. |
Nutrition Information:
180 ( 110); 12g ( 8g, 0g); 50mg; 60mg; 15g ( 0g, 10g); 2g 8%; 0%; 0%; 6% 1/2 ; 1/2 ; 0 ; 2 1/2 1