Food and Recipes Desserts Bars Cappuccino Swirl Bars Recipe 5.0 (2) 2 Reviews Don't be fooled: These bar cookies may look fancy, but store-bought wafer cookies are the secret to the chocolate crust. Make these coffee-flavored beauties in advance and refrigerate them up to three days. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in over 10 nationally distributed print publications as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida and a degree in culinary arts from the Culinary Institute of America in Hyde Park, NY. She is a member of Les Dames d'Escoffier Birmingham chapter. When not in the kitchen, Anna enjoys hiking with her son, husband, and 2 dogs. She also loves fostering puppies for a local animal rescue group. Southern Living's editorial guidelines Published on January 15, 2019 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Chelsea Zimmer Active Time: 15 mins Chill Time: 4 hrs Total Time: 4 hrs 45 mins Yield: 32 bars Ingredients Crust Baking spray with flour 3 cups chocolate wafer cookie crumbs (from 2 [9-oz.] pkg. chocolate wafer cookies, such as Nabisco Famous) 1/2 cup butter, melted 1/3 cup granulated sugar 1 tablespoon instant espresso granules 1 large egg white, lightly beaten Filling 3 (8-oz.) pkg. cream cheese, softened 1 1/3 cups granulated sugar 1 cup heavy cream, divided 2 tablespoons instant espresso granules 1 tablespoon unsweetened cocoa Garnish Chocolate-covered espresso beans, chopped Directions Prepare the Crust: Preheat oven to 325°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Stir together cookie crumbs, melted butter, sugar, espresso granules, and egg white in a large bowl until combined. Firmly press mixture into bottom of prepared pan. Bake in preheated oven until Crust is set, about 14 minutes. Cool completely, about 30 minutes. Prepare the Filling: Beat cream cheese and sugar in a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 3 minutes. Reduce speed to low; beat in 3⁄4 cup of the heavy cream. Increase speed to high; beat until stiff peaks form, about 2 minutes. Transfer 2 cups of the cream cheese mixture to a medium bowl; set aside. Dollop remaining 3 cups cream cheese mixture over cooled Crust. Place remaining 1⁄4 cup heavy cream in a small microwavable bowl; microwave on HIGH until just warm, about 20 seconds. Stir in espresso granules and cocoa until dissolved. Place in freezer; cool 10 minutes. Beat cooled mixture into reserved cream cheese mixture in bowl on medium speed until smooth and thickened, about 1 minute. Dollop over cream cheese mixture in Crust. Using a spoon, swirl espresso-cream cheese and plain cream cheese mixtures together to edges of Crust. Cover and refrigerate until very cold, at least 4 hours. Slice into 32 bars. Garnish bars with chopped chocolate-covered espresso beans. Rate it Print