Noir Bars (cookie Mix)

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 (17 1/2 ounce) envelope betty crocker double chocolate chunk cookie mix
• 1/4 cup vegetable oil
• 2 tablespoons water
• 1 egg
• 8 tablespoons butter or 8 tablespoons unsalted butter, divided
• 3/4 cup semi-sweet chocolate chips
• 2 (8 ounce) packages cream cheese, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1/2 cup whipping cream
• 2 cups semi-sweet chocolate chips
• 1/4 cup butter or 1/4 cup unsalted butter
• 2 tablespoons instant espresso powder

Recipe

• 1 heat oven to 350°f
• 2 in large bowl, stir cookie base ingredients until soft dough forms.
• 3 spread in bottom of ungreased 13x9-inch pan.
• 4 bake 12 to 15 minutes or just until set.
• 5 cool completely, about 30 minutes.
• 6 meanwhile, in 1-quart saucepan, melt 2 tablespoons of the butter and 3/4 cup chocolate chips over medium-low heat, stirring constantly.
• 7 set aside to cool.
• 8 in large bowl, beat cream cheese and remaining 6 tablespoons butter with electric mixer on medium speed until smooth.
• 9 on low speed, beat in powdered sugar, cinnamon and vanilla until blended.
• 10 beat in cooled chocolate on medium speed until well blended.
• 11 spread filling over cooled base.
• 12 cover; refrigerate until chilled, about 2 hours.
• 13 in 2-quart saucepan, heat cream, 2 cups chocolate chips, 1/4 cup butter and the espresso powder over medium-low heat, stirring constantly, until melted and smooth.
• 14 cool until lukewarm, about 10 minutes.
• 15 pour chocolate topping over filling; spread to cover bars.
• 16 refrigerate uncovered until set, at least 2 hours or overnight.
• 17 for bars, cut with wet knife into 9 rows by 4 rows.
• 18 store covered in refrigerator.