Espresso Chocolate Squares

By Addie

The magic of real butter with coffee. Why have coffee with dessert when you can have coffee in your dessert? A buttery chocolate layer forms the foundation of this rich cheesecake-like bar. It’s a decadent pick-me-up, perfect for any time of day.

Ingredients

• CRUST:
• 1 1/4 cups all-purpose flour
• 3/4 cup confectioners’ sugar
• 1/4 cup unsweetened cocoa powder
• 3/4 cup (1 1/2 sticks) butter, chilled and cut into pieces
• 1/2 cup miniature semisweet chocolate chips.
• .........................................
• FILLING:
• 1/4 cup heavy cream
• 1 Tablespoons instant espresso coffee powder
• 2 (8 oz.) packages cream cheese, softened
• 1/4 cup (1/2 stick) butter, softened
• 3/4 cup sugar
• 1 Tablespoons all-purpose flour
• 1/4 teaspoon ground allspice
• 2 eggs
• ..................................
• GLAZE:
• 6 Tablespoons miniature semisweet chocolate chips
• 1 Tablespoons heavy cream
• 1/2 Tablespoons butter
• 1/4 teaspoons instant espresso coffee powder

Preparation

Step 1

Preheat oven to 350°F. Line a 9x13-inch baking pan with foil; butter bottom of foil.

CRUST:

Whisk together 1 1/4 cups flour, confectioners’ sugar and cocoa together in medium bowl; add 1/2 cup butter. Using a pastry blender or 2 knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.

FILLING:

Meanwhile, stir 1/4 cup cream and 1 tablespoon instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tablespoon flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at a time, beating until smooth. Pour batter over crust.


Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.

GLAZE:

Melt 6 tablespoons chocolate chips with 1 tablespoon cream, 1/2 tablespoon butter and 1/4 teaspoon instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set. Cover and store bars in refrigerator for up to 1 week.