Mocha-Chip Cheesecake Bars
Source of Recipe
Aunt Saunny
2 1/2 cups all purpose flour
2 cups old-fashioned oats
1 cup packed brown sugar
1 cup butter or regular margarine, softened
1 tsp instant coffee granules (dry)
1/2 tsp salt
1/2 tsp baking soda
3 pkgs (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
1 tbsp baking cocoa
1 tsp instant coffee granules (dry)
3 eggs
3/4 cup miniature semisweet chocolate chips
Heat oven to 350 F. Grease bottom and sides of a jelly roll pan; 15 1/2 x 10 1/2 x 1 inch. Beat flour, oats, brown sugar, butter, 1 tsp coffee (dry), salt, and the baking soda in a large bowl using an electric mixer on medium speed, or mix well using a wooden spoon. Mix until crumbly. Press about 4 cups of the mixture in the prepared pan. Reserve remaining crumb mixture. Beat remaining ingredients except the chocolate chips in a large bowl using an electric mixer on medium speed, or mix using a wooden spoon until well blended. Stir in 1/2 cup of the chocolate chips. Spread over crust. Stir in remaining 1/4 cup of the chocolate chips into the remaining crumb mixture. Sprinkle over cream cheese mixture. Press down slightly. Bake for 32 to 40 minutes or until the center is set and the topping is light golden brown. Cool for 30 minutes. Refrigerate for at least 3 hours until well chilled. For bars, cut into 8 rows by 6 rows. Store covered in the refrigerator. Yield: 48 bars.
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