A hint of coffee cuts the sweetness to tolerable levels making this a fantastic treat for the entire family.Difficulty: Easy
Cuisine American
Keyword cookies, desserts
Method Oven
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Refrigerated 8 hourshours
Total Time 9 hourshours5 minutesminutes
Servings 16Squares
Equipment
8" Square Baking Dish
Large Mixing Bowl
Food Processor
Medium Microwave-Safe Bowl
INGREDIENTS
Crust:
20chocolate wafer cookies
3Tbsp.unsalted butter - melted
1Tbsp.sugar
½tsp.coffee beans - finely ground
¼tsp.salt
Filling:
8ouncessemisweet chocolate - finely chopped
8ouncescream cheese - room temperature
⅔cupsugar
½cupsour cream
2large eggs - at room temperature
Glaze:
4ouncesbittersweet chocolate - chopped
2Tbsp.unsalted butter
1tsp.light or dark corn syrup
2Tbsp.sour cream - at room temperature
½cupcrushed candy canes - (See Notes)
INSTRUCTIONS
Crust
Preheat oven to 350°F. Neatly line an 8-inch square baking dish with foil.
Combine the chocolate wafers in a food processor with butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely.
Bake until the crust sets, about 15 minutes.
Filling
Meanwhile, heat the chocolate in a medium microwave-safe bowl; at 75% power until softened, about 2 minutes. Stir, and continue to heat until completely melted, up to 2 minutes more.(Alternatively; use a double boiler. Stir occasionally until melted and smooth).
Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
Pour the filling evenly over the crust. Bake until the filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.
Glaze
Put the chocolate, butter and corn syrup in a microwave safe bowl and heat at 75% until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream.
Final Assembly
Spread the glaze evenly over the warm cake and scatter the crushed candy canes over top.
Cool completely, and then refrigerate overnight. (8 Hours min.)
Cut into small bars or 2" squares. Serve chilled or at room temperature.
Notes
Store the bar covered in the refrigerator for up to 5 days.To crush the candy canes, remove wrappers and place them in a resealable plastic bag. Roll over with a rolling pin to break the candy into small pieces, smaller than 1/4"Shared by Pat Tucci - December 12, 2019