Courtesy of Wisconsin Milk Marketing Board
24Servings•25 Min.Prep Time•40 Min.Cook Time•
原料：
Crust:
1 1/4 c. all-purpose flour
3/4 c. confectioners' sugar
1/4 c. unsweetened cocoa powder
3/4 c. (1 1/2 sticks) butter, softened
1/2 c. miniature semisweet chocolate chips
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Filling:
1/4 c. heavy cream
1 Tbsp. instant express coffee powder
2-8 oz. pkgs. cream cheese, softened
1/4 c. (1/2 stick) butter, softened
3/4 c. granulated sugar
1 Tbsp. all-purpose flour
1/4 tsp. ground allspice
2 eggs
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Glaze:
6 Tbsp. miniature semisweet chocolate chips
1 Tbsp heavy cream
1/2 Tbsp. butter
1/4 tsp. instant espresso coffee powder
说明：
- Preheat oven to 350°F. Line a 9x13-in. baking pan with foil; butter bottom of foil.
- Whisk together 1 1/4 c. flour, confectioners' sugar and cocoa together in medium bowl; add 3/4 c. butter. Using a pastry blender or 2 knives, cut in butter until butter is the size of small peas. Stir in 1/2 c. chocolate chips; press into bottom of pan. Bake 20 min. or until toothpick comes out clean; cool slightly.
- Meanwhile, stir 1/4 c. cream and 1 Tbsp. instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 c. butter together. Add sugar, 1 Tbsp. 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 min. or until edges are slightly puffed and center is set; set pan on a cooling rack.
Glaze:
- Melt 6 Tbsp. chocolate chips with 1 Tbsp. cream, 1/2 Tbsp. butter and 1/4 tsp. 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.
营养：
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