Ingredients
2 1/2
cups Gold Medal™ all-purpose flour
2
cups old-fashioned oats
1
cup packed brown sugar
1
cup butter or margarine, softened
1
teaspoon instant coffee granules (dry)
1/2
teaspoon salt
1/2
teaspoon baking soda
3
packages (8 ounces each) cream cheese, softened
3/4
cup granulated sugar
1
tablespoon baking cocoa
1
teaspoon instant coffee granules (dry)
3
eggs
3/4
cup miniature semisweet chocolate chips
Preparation
Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening or spray with cooking spray. Beat flour, oats, brown sugar, butter, 1 teaspoon coffee (dry), the salt and baking soda in large bowl with electric mixer on medium speed, or mix with spoon, until crumbly. Press about 4 cups of the mixture in pan; reserve remaining crumb mixture.
Beat remaining ingredients except chocolate chips in large bowl with electric mixer on medium speed until blended. Stir in 1/2 cup of the chocolate chips. Spread over crust. Stir remaining 1/4 cup chocolate chips into remaining crumb mixture. Sprinkle over cream cheese mixture; press lightly.
Bake 32 to 40 minutes or until center is set and topping is light golden brown. Cool 30 minutes. Refrigerate at least 3 hours until chilled. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
