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Ingredients
- 1 pouch Betty Crocker double chocolate chunk cookie mix
- 1/4 cup vegetable oil
- 2 tbsp water
- 1 egg
- 8 tbsp butter, divided
- 3/4 cup chocolate chips
- 2 pkgs (8oz) cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/2 cup whipping cream
- 2 cups chocolate chips
- 1/4 cup butter
- 2 tbsp instant espresso powder
Details
Servings 36
Preparation
Step 1
1. Heat oven to 350F. Mix together cookie mix, oil, water and egg. Spread in a 13x9” baking pan. Bake for 12-15 mins just until set. Cool.
2. Melt 2 tbsp of the butter and ¾ cup chocolate chips in a 1qt saucepan over medium-low heat, stirring constantly. Set aside to cool.
3. Beat cream cheese and remaining 6 tbsp butter until smooth. Beat in powdered sugar, cinnamon and vanilla. Beat in cooled chocolate until well blended. Spread filling over cooled base. Cover; refrigerate until chilled, about 2 hours.
4. Heat cream, 2 cups chocolate chips, ¼ cup butter and the espresso powder in a 2qt saucepan over medium-low heat, stirring until melted and smooth. Cool about 10 mins.
5. Pour chocolate topping over filling; spread to cover bars. Refrigerate uncovered until set, at least 2 hours to overnight.
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