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Ingredients
- Base:
- 1 pouch betty crocker sugar cookie mix
- 2 tbsp all-purpose flour
- 1/3 cup butter, or margarine, softened
- 1 egg, slightly beaten
- Filling:
- 2 8 oz packages cream cheese, softened
- 1 14 oz can sweetened condensed milk (not evaporated)
- 1 tbsp instant coffee
- 2 tsp vanilla extract
- 2 eggs
- 1 cup miniature semi-sweet chocolate chips
- Topping:
- 6 oz cream cheese, softened
- 1/2 cup whipping cream
- chocolate curls (optional)
Preparation
Step 1
Preheat oven to 350. Coat a 13 x 9" pan with cooking spray.
To prepare the base, combine ingredients and stir until a soft dough forms. Press into bottom of pan. Bake for 15-18 minutes, or until light golden brown. Let cool.
To prepare the filling, in another bowl, beat cream cheese until smooth. Add condensed milk; beat until blended. Beat in coffee, vanilla and eggs. Stir in chocolate chips. Pour over cookie base. Bake for 30-45 minutes, or until set. Let cool for 30 minutes. Refrigerate for 30 minutes to cool completely.
To prepare the topping, beat cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat 2 minutes longer, or until fluffy. Spread over cooled bars. Refrigerate for 2 hours. Garnish with chocolate curls.