You'll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.
Crust: Pulse cookies in food processor until fine crumbs. Add fudge topping to crumbs; pulse to moisten. Press firmly in prepared pan. Freeze while proceeding.
Sprinkle gelatin over coffee in a small saucepan; let stand 2 minutes. Stir over low heat until steaming and granules dissolve. Remove from heat.
Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On low speed, beat in sour cream, the coffee mixture and chocolate until blended. Pour into crust, cover and refrigerate 4 hours or until firm.
Lift foil by ends onto cutting board. Cut crosswise into 8 strips, then each strip into 6 bars. Add coffee beans to top.
hr includes chilling time
Calories 84 Fat 4g Saturated fat 2g Cholesterol 8mg
Sodium 88mg Carbohydrate 11g Fiber 0g
This recipe has been added to the following public cookbooks:
Desserts,
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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