Coffee-Chocolate Chip Bars

Give your taste buds a jolt! A coffee-flavored cream cheese filling is topped with sweet chocolate chips and a pretty chocolate drizzle.

Prep Time: 20 min
Total Time: 2 hours 50 min
Makes: 48 bars

(42 ratings)

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Crust
1	box Betty Crocker® SuperMoist® white cake mix
1/3	cup butter or margarine, softened
2	egg whites
Filling and Topping
1	package (8 oz) cream cheese, softened
2	whole eggs
1	cup powdered sugar
1 1/2	teaspoons instant espresso coffee powder
2	cups miniature semisweet chocolate chips

1.	Heat oven to 350°F (or 325°F for dark or nonstick pan). In large bowl, beat cake mix, butter and egg whites with electric mixer on low speed until crumbly. Press in ungreased 13x9-inch pan.
2.	In medium bowl, beat cream cheese and 2 whole eggs on medium speed until smooth. On low speed, gradually beat in powdered sugar and espresso coffee powder. Stir in 1 cup of the chocolate chips. Spread over crust.
3.	Bake 22 to 26 minutes or until set. Cool completely, about 1 hour.
4.	In medium microwavable bowl, microwave remaining 1 cup chocolate chips uncovered on High 30 to 45 seconds, stirring once, until softened and chips can be stirred smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut small tip from 1 bottom corner of bag; drizzle chocolate over bars. Refrigerate about 1 hour or until chocolate is firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 26 to 30 minutes.

Kitchen Tips

In most grocery stores, you'll find instant espresso coffee powder in the same aisle as the instant coffee.

Nutrition Information:

1 Bar: Calories 120 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 100mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 10g); Protein 1g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

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