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      Espresso Chocolate Squares

      coffee bar
      coffee bar
      Ingredients:Crust:1 1/4 cups all-purpose flour3/4 cup confectioners' sugar1/4 cup unsweetened cocoa powder3/4 cup (1 1/2 sticks) butter, chilled and cut into pieces1/2 cup miniature semi-sweet chocolate chipsFilling:1/4 cup heavy cream1 tablespoon instant espresso coffee powder2 (8 ounces) packages cream cheese, softened1/4 cup (1/2 stick) butter, softened3/4 cup sugar1 tablespoon all-purpose flour1/4 teaspoon ground allspice2 eggsGlaze:6 tablespoons miniature semi-sweet chocolate chips1 tablespoon heavy cream1/2 tablespoon butter1/4 teaspoon instant espresso coffee powderDirections:Preheat oven to 350F. Line a 9x13-inch baking pan with foil; butter bottom of foil.Whisk together 1 1/4 cups flour, confectioners' sugar and cocoa together in medium bowl; add 3/4 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.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.For glaze, melt ingredients together 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.