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Prep 20min
Total2hr25min
Servings24
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Ingredients
2
cups crushed vanilla wafer cookies (about 60 cookies)
1/3
cup butter or margarine, melted
2
tablespoons whipping cream
2
tablespoon instant espresso coffee granules
3
packages (8 oz each) cream cheese, softened
3/4
cup sugar
3
eggs
1
oz bittersweet baking chocolate, grated
Chocolate-covered espresso beans, if desired
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Steps
1
Heat oven to 350°F. Line 13x9-inch pan with foil; spray with cooking spray. In small bowl, mix crushed cookies and melted butter with fork. Press mixture in bottom of pan. Refrigerate while continuing with recipe.
2
In small bowl, mix whipping cream and coffee granules with fork until coffee is dissolved; set aside.
3
In large bowl, beat cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy. On low speed, beat in sugar, eggs and coffee mixture, about 30 seconds. Beat on medium speed about 2 minutes longer or until ingredients are well blended. Using rubber spatula, spread cream cheese filling over crust. Bake 25 to 35 minutes or until center is set.
4
Cool 30 minutes. Sprinkle with grated chocolate or top with espresso beans. Refrigerate about 1 hour or until completely chilled. For servings, cut into 6 rows by 4 rows, using sharp knife dipped in water.
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Dress up these dessert bars by serving them in colorful paper baking cups.
In a hurry? Sift unsweetened baking cocoa over the tiramisu bars instead of grating chocolate.
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