espresso chocolate squares
A chocolate base and coffee filling combine the best of both worlds in this riff on a great cup of mocha java. I developed this recipe for the Wisconsin Butter Board. Check out this recipe and other great recipes on their website.
1¼ cups all-purpose flour
¾ cup confectioners’ sugar
¼ cup unsweetened cocoa powder
¾ cup (1½ sticks) butter, chilled and cut into pieces
½ cup miniature semisweet chocolate chips
¼ cup heavy cream
1 tablespoon instant espresso coffee powder
2 (8 ounces) packages cream cheese, softened
¼ cup (½ stick) butter, softened
¾ cup sugar
1 tablespoon all-purpose flour
¼ teaspoon ground allspice
6 tablespoons miniature semisweet chocolate chips
1 tablespoon heavy cream
½ tablespoon butter
¼ teaspoon instant espresso coffee powder
Preheat oven to 350°F. Line a 9×13-inch baking pan with foil; butter bottom of foil.
Whisk together 1¼ cups flour, confectioners’ sugar and cocoa together in medium bowl; add ¾ cup butter. Using a pastry blender or 2 knives, cut in butter until butter is the size of small peas. Stir in ½ cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.
Meanwhile, stir ¼ cup cream and 1 tablespoon instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and ¼ 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.
Melt 6 tablespoons chocolate chips with 1 tablespoon cream, ½ tablespoon butter and ¼ teaspoon 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.
Makes 24 bars