(Philadelphia, PA, US)
double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
8 tablespoons butter or unsalted butter, divided
3/4 cup semisweet or bittersweet chocolate chips
2 packages 8-ounces each cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 cup whipping cream
2 cups semisweet or bittersweet chocolate chips
1/4 cup butter or unsalted butter
2 tablespoons instant espresso powder
Preheat oven to 350F degrees (180C). In large bowl, stir cookie base ingredients until soft dough forms. Spread in bottom of ungreased 13 x 9" pan. Bake for 12 - 15 minutes. Let cool.
In a saucepan, melt 2 tablespoons of the butter and 3/4 cup chocolate chips over medium-low heat, stirring constantly. Set aside to cool.
In a bowl, beat cream cheese and remaining butter with electric mixer on medium speed until smooth. On low speed, beat in powdered sugar, cinnamon and vanilla. Beat in cooled chocolate on medium speed until well blended. Spoon the filling over the base. Refrigerate for 2 hours.
In a saucepan, heat cream, 2 cups chocolate chips, 1/4 cup butter and the espresso powder over medium-low heat, stirring constantly, until melted and smooth. Cool for about 10 minutes.
Pour chocolate topping over filling. Spread around to cover bars. Refrigerate for 2 hours or overnight. Cut bars and serve or refrigerate.