This pretty layered bar has a sweet cream-cheese filling atop a mocha-flavored crushed-cookie crust.
cups chocolate cookie crumbs
teaspoon instant espresso coffee powder
cup butter, melted
(8-oz.) pkg. cream cheese, softened
Heat oven to 350°F. In medium bowl, combine cookie crumbs, 1/2 teaspoon of the espresso coffee powder and melted butter; mix well. Reserve 1/4 cup mixture for topping. Press remaining mixture in bottom of ungreased 8-inch square pan.
Beat cream cheese in medium bowl at medium speed until smooth and creamy. Add sugar, remaining 1/2 teaspoon espresso coffee powder, vanilla and egg; blend well. Pour over crust. Sprinkle with reserved crumb mixture.
Bake at 350°F. for 15 to 20 minutes or just until center is set. Cool 30 minutes or until completely cooled. Cover loosely; refrigerate 3 to 4 hours or until firm. With hot, wet knife, cut into bars. Store in refrigerator.
Espresso is full-flavored coffee produced by forcing steam or hot water through finely ground dark-roasted coffee beans.
Look for chocolate cookie crumbs in the grocery store baking aisle.
Instead of chocolate cookie crumbs, crush chocolate wafers. Place chocolate wafers in a resealable plastic food storage bag and press it with a rolling pin.
Use instant coffee granules in place of the instant espresso coffee powder.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Bar
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.