Coffee-Chocolate Chip Bars

 

1

box Betty Crocker® SuperMoist® white cake mix

1/3

cup butter or margarine, softened

2

egg whites

1

package (8 oz) cream cheese, softened

2

whole eggs

1

cup powdered sugar

1 1/2

teaspoons instant espresso coffee powder

1 3/4

cups miniature semisweet chocolate chips

1

teaspoon shortening

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat crust ingredients with electric mixer on low speed until crumbly. Using a piece of plastic wrap on crust mixture, press in ungreased 13x9-inch pan; remove plastic wrap.
• 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 small microwavable bowl, microwave remaining 3/4 cup chocolate chips and the shortening 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 tiny 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.