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Prep 15min
Total4hr5min
Servings25
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Ingredients
1 1/2
cups chocolate cookie crumbs
1
teaspoon instant espresso coffee powder
1/4
cup butter, melted
1
(8-oz.) pkg. cream cheese, softened
1/4
cup sugar
1/2
teaspoon vanilla
1
egg
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Steps
1
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.
2
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.
3
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.
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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.
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Nutrition Facts
Serving Size:1 Bar
Calories
85
Calories from Fat
55
Total Fat
6g
9%
Saturated Fat
3g
15%
Cholesterol
25mg
8%
Sodium
80mg
3%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
4g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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