Noir Bars

By rickfanciullo

Ingredients

• Cookie Base:
• 1 ) 1 pouch (1 lb 1.5 oz) Betty Croker double choc chunk cookie mix
• 2 ) 1.4 cup vegetable oil
• 3 ) 2 T's water
• 4 ) 1 egg
• Filling:
• 1 ) 8 T butter, divided
• 2 ) 3/4 cup semisweet or bittersweet choc chips
• 3 ) 2 pkg (8 oz each) cream cheese, softened
• 4 ) 1 1/2 cups powder sugar
• 5 ) 1 t ground cinnamon
• 6 ) 1 t vanilla
• Topping:
• 1 ) 1/2 Cup whipping cream
• 2 ) 2 cups semisweet choc chips
• 3 ) 1/4 cup butter
• 4 ) 2 T instant espresso powder

Details

Servings 36
Preparation time 40mins
Cooking time 55mins

Preparation

Step 1

Cookie Base:
1. Preheat to 350. In a large bowl, stir cookie based ingredients until soft dough forms. Spread in bottom of non-greased 13 X 9 inch pan. Bake 12-15 minutes or just until set. Cool completely - 30 minutes.

Filling:
2. Meanwhile, in 1 quart saucepan, melt 2 T of butter and 3/4 cup choc chips over medium low heat, stirring constantly. Set aside to cool

3. In a large bowl, beat cream cheese and remaining 6 T's of butter with an electric mixer on medium speed until smooth. On low speed, beat in the powdered sugar, cinnamon and vanilla until blended. Beat in cooled choc (from para #2) on medium speed until well blended.

4. Spread filling over cooled base (para #1). Cover and refrigerate for 2 hours (or until chilled)

Topping
5. In a 2 quart saucepan, heat cream, 2 cups choc chips, 1/4 cup butter and the espresso powder over medium low heat, stirring constantly until melted and smooth. Cool until lukewarm (10 minutes).
6. Pour topping over the filling and spread to cover. Refrigerate uncovered until set (min 2 hours or overnight). For bars, cut with wet knife into 9 rows by 4 rows. Store covered in refrigerator.