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Coffee-Chocolate Chip Bars

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  • Prep 20 min
  • Total 2 hr 50 min
  • Servings 48
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Give your taste buds a jolt! A coffee-flavored cream cheese filling is topped with sweet chocolate chips and a pretty chocolate drizzle.
Updated Aug 30, 2011
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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
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use an egg separator to separate the egg white from the yolk. A separator consists of a small bowl-shaped center that holds the yolk with a surrounding space that allows the white to slip through into a bowl.
  • tip 2
    In most grocery stores, you'll find instant espresso coffee powder in the same aisle as the instant coffee.


Nutrition Facts are not available for this recipe
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