1 teaspoon instant coffee crystals, dissolved in 1 teaspoon boiling water
1/2 teaspoon baking powder
3/4 cup all-purpose flour
1 cup (6 ounces) semisweet chocolate chips
1 (8 ounce) package cream cheese, softened
1/4 cup confectioners' sugar
1/3 cup seedless red raspberry jam (1/3 cup of seeded jam forced through a strainer equals 1/3 cup seedless)
1 teaspoon raspberry flavoring (optional)
1 teaspoon vegetable shortening
1/4 cup semisweet chocolate chips
Heat oven to 350 degrees F. Grease a 9-inch square pan.
Bottom Layer: Melt butter and chocolate chips in a heavy pan over low heat,
or microwave on medium low. Microwave for 1 minute and stir. Then, 1 more minute
and stir. Then, every 30 seconds until melted.
Beat eggs and brown sugar with electric mixer until well blended and smooth,
about 1 minute.
Dissolve coffee crystals in hot water before combining with egg mixture.
Add melted chocolate chips and mix well.
Stir baking powder and flour together before adding.
Spread evenly in a greased 9-inch square baking pan.
Bake for 30 to 35 minutes or until bars test done. Cool.
Filling: Melt chocolate chips and cool.
Beat cream cheese until fluffy and add confectioners' sugar, jam and flavoring.
Stir in melted chocolate and spread over the cooled bars.
Topping: Melt shortening and chocolate chips together and drizzle over the
To drizzle, put melted mixture into a small plastic bag. Snip a tiny
bit off of one corner and squeeze out chocolate to drizzle.
Refrigerate before cutting.
Store in the refrigerator.
Yield: about 64
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