100 one-inch squares
Linda's StoryWe do love our coffee in Louisiana. So when the opportunity arises to use coffee in a dessert recipe, it just doubles the pleasure. (Take these tailgating, or use as a special treat for the teachers'lounge. One recipe makes more than enough to share.)
The recipe originally came from Taste of Home magazine with the La. touches by Ellen Gilmore.
community instant coffee granuals
1 1/2 c
chopped pecans lighted toasted
cream cheese, room temperature
1 1/2 c
instant coffee granuals
heavy whipping cream
1. Melt chocolate and butter in microwave or slowly on stove top. Stir until smooth. Cool slightly.
2Dissolve coffee granules in hot water.
3In a large bowl, beat eggs and sugar. Stir in vanilla, chocolate mixture and coffee mixture.
4Combine flour and salt; gradually add to chocolate mixture until blended. Fold in pecans.
5Transfer to a greased and floured 9x13-inch pan. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
6Spread cream cheese topping over cooled bars. Refrigerate until firm, about 1 hour.
7Spread glaze over cream-cheese layer. Let stand until set. Cover and freeze up to 3 months, if desired. Thaw at room temperature. Cut into bars. Keep leftovers in refrigerator.
8TO MAKE topping:
In a large bowl beat cream cheese and butter until blended. Add powdered sugar, cinnamon and vanilla; beat on low speed until combined.
9TO MAKE GLAZE:
Dissolve coffee granules in water. Melt chocolate and butter; cool slightly. Stir in whipping cream and coffee mixture.