Ingredients: 

 1 1/2 cups powdered sugar          
 1 teaspoon ground cinnamon           
 1 teaspoon vanilla          

Toppings:

 1/2 cup whipping cream      
 2 cups semisweet or bittersweet chocolate chips       
 1/4 cup****er or unsalted****er           
 2 tablespoons instant espresso powder      

STEP 1: Preheat oven to 350F degrees (180C). In large bowl, stir cookie base ingredients until soft dough forms.         
Spread in bottom of ungreased 13 x 9" pan. Bake for 12 - 15 minutes. Let cool. 


STEP 2: In a saucepan, melt 2 tablespoons of the****er and 3/4 cup chocolate chips over medium-low heat, stirring constantly. 
Set aside to cool. 


STEP 3: In a bowl, beat cream cheese and remaining****er with electric mixer on medium speed until smooth.          
On low speed, beat in powdered sugar, cinnamon and vanilla. Beat in cooled chocolate on medium speed until well blended. 
Spoon the filling over the base. Refrigerate for 2 hours. 


STEP 4: In a saucepan, heat cream, 2 cups chocolate chips, 1/4 cup****er and the espresso powder over medium-low heat, 
stirring constantly, until melted and smooth. Cool for about 10 minutes. 


STEP 5: Pour chocolate topping over filling. Spread around to cover bars. Refrigerate for 2 hours or overnight. 
Cut bars and serve or refrigerate. 





				 

				

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