CAPPUCCINO SWIRL BARS

 Cappuccino Swirl Bars Recipe

 Active Time

15 Mins

Chilling Time

4 Hours

Total Time Yield 4 Hours 45 32 Mins bars

Don’t be fooled: These bar cookies may look fancy, but store-bought wafer cookies are the secret to the chocolate crust. Make these coffee-flavored beauties in advance and refrigerate them up to three days.

Ingredients

CRUST

Baking spray with flour

3 cups chocolate wafer cookie crumbs (from 2 [9-oz.] pkg. chocolate wafer cookies, such as Nabisco Famous)

1/2 cup butter, melted

1/3 cup granulated sugar

How to Make It

Step 1

Prepare the Crust: Preheat oven to 325°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Stir together cookie crumbs, melted butter, sugar, espresso granules, and egg white in a large bowl until combined. Firmly press mixture into bottom of prepared pan. Bake in preheated oven until Crust is set, about 14 minutes. Cool completely, about 30 minutes.

    

 1 tablespoon instant espresso granules

1 large egg white, lightly beaten

FILLING

3 (8-oz.) pkg. cream cheese, softened

1 1/3 cups granulated sugar

1 cup heavy cream, divided

2 tablespoons instant espresso granules

1 tablespoon unsweetened cocoa

GARNISH

Chocolate- covered espresso beans, chopped

Step 2

Prepare the Filling: Beat cream cheese and sugar in a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 3 minutes. Reduce speed to low; beat in 3⁄4 cup of the heavy cream. Increase speed to high; beat until stiff peaks form, about 2 minutes. Transfer 2 cups of the cream cheese mixture to a medium bowl; set aside. Dollop remaining 3 cups cream cheese mixture over cooled Crust.

Step 3

Place remaining 1⁄4 cup heavy cream in a small microwavable bowl; microwave on HIGH until just warm, about 20 seconds. Stir in espresso granules and cocoa until dissolved. Place in freezer; cool 10 minutes. Beat cooled mixture into reserved cream cheese mixture in bowl on medium speed until smooth and thickened, about 1 minute. Dollop over cream cheese mixture in Crust. Using a spoon, swirl espresso- cream cheese and plain cream cheese mixtures together to edges of Crust.

Step 4

Cover and refrigerate until very cold, at least 4 hours. Slice into 32 bars. Garnish bars with chopped chocolate-covered espresso beans.