Coffee-Chocolate Chip Bars
Crust
1 box Betty Crocker® SuperMoist® white cake mix
1/3 cup butter or margarine, softened
2 egg whites
Filling and Topping
1 package (8 oz) cream cheese, softened
2 whole eggs
1 cup powdered sugar
1 1/2 teaspoons instant espresso coffee powder
2 cups miniature semisweet chocolate chips
1. Heat oven to 350°F (or 325°F for dark or nonstick pan). In large bowl, beat cake mix, butter and egg whites with electric mixer on low speed until crumbly. Press in ungreased 13x9-inch pan.
2. In medium bowl, beat cream cheese and 2 whole eggs on medium speed until smooth. On low speed, gradually beat in powdered sugar and espresso coffee powder. Stir in 1 cup of the chocolate chips. Spread over crust.
3. Bake 22 to 26 minutes or until set. Cool completely, about 1 hour.
4. In medium microwavable bowl, microwave remaining 1 cup chocolate chips uncovered on High 30 to 45 seconds, stirring once, until softened and chips can be stirred smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut small tip from 1 bottom corner of bag; drizzle chocolate over bars. Refrigerate about 1 hour or until chocolate is firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 26 to 30 minutes.
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