Espresso Chocolate Cheese Squares.

I found this recipe in a packet of holiday dessert recipes using real butter. Not sure if the "real butter" ads are a local or regional thing, but every time I turn on the radio or open a magazine I see an ad for using real butter. And why not!? I use real butter all the time and I bet that some of our family's milk goes to make that butter! If not butter, maybe the cream cheese or the whipping cream!

Espresso Chocolate Cheese Squares

(adapted from Real Butter packet)

Crust:

1 cup all purpose flour

1/4 cup whole wheat flour

3/4 cup powdered sugar

1/4 cup unsweetened cocoa powder

3/4 cup butter (chilled)

1/2 cup miniature semisweet chocolate chips

Filling:

1/4 cup heavy cream

1 tablespoon instant coffee

2 (8 oz.) packages cream cheese (softened)

3/4 cup sugar

1 tablespoon all purpose flour

1/4 teaspoon ground allspice

2 eggs

Glaze:

6 tablespoons miniature semisweet chocolate chips

1 tablespoon heavy cream

1/2 tablespoon butter

1/4 teaspoon instant coffee

Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper.

Combine crust ingredients (minus chocolate chips) in a food processor and pulse until butter is in pea-size pieces. Stir in 1/2 cup chocolate chips. Press into the bottom of prepared pan. Bake 20 minutes and cool slightly.

Meanwhile, stir cream and instant coffee together until coffee is dissolved. Using a mixer, beat cream cheese and butter. Add sugar, flour, and allspice; beat until well blended. Slowly beat in cream/coffee mixture. Add eggs (one at a time) beating until smooth. Pour over crust. Bake 20 to 25 minutes - until edges are slightly puffed and center is set. Cool.

Melt together the glaze ingredients and drizzle over bars. Refrigerate until set. Cover and store in the refrigerate for up to 1 week.

The result - delicious! No need to have coffee with this dessert - the coffee's already in the dessert!