Ingredients
3/4
cup Gold Medal™ all-purpose flour
1/2
cup butter or margarine, softened
1/4
cup powdered sugar
1
cup granulated sugar
3/4
cup whipping cream
1/4
cup butter or margarine, melted
3
tablespoons Gold Medal™ all-purpose flour
1
tablespoon instant coffee granules or crystals
1/2
teaspoon vanilla
2
eggs
3
oz semisweet baking chocolate, grated (about 1 1/4 cups)
1
package (3 oz) cream cheese, softened
1/4
cup whipping cream
Chocolate curls, if desired
Preparation
Heat oven to 350°F. In medium bowl, beat 3/4 cup flour, 1/2 cup softened butter and the powdered sugar with electric mixer on medium speed until soft dough forms. Spread evenly in bottom of ungreased 8-inch square pan. Bake 10 minutes.
Meanwhile, in medium bowl, beat remaining bar ingredients except grated chocolate with wire whisk until smooth.
Sprinkle 1 cup of the grated chocolate over hot baked crust. Pour egg mixture over chocolate.
Bake 40 to 45 minutes or until golden brown and set. Cool completely in pan on cooling rack, about 1 hour 15 minutes.
In medium bowl, beat cream cheese and 1/4 cup whipping cream on medium speed about 2 minutes or until fluffy. Spread over cooled bars. Sprinkle with remaining grated chocolate. For bars, cut into 6 rows by 4 rows. Garnish each with chocolate curl. Store covered in refrigerator.
