Servings: 24
Prep Time: 25 Min.
Cook Time: 40 Min.

Crust:
+ 1 1/4 c. all-purpose flour
+ 3/4 c. confectioners' sugar
+ 1/4 c. unsweetened cocoa powder
+ 3/4 c. (1 1/2 sticks) butter, softened
+ 1/2 c. miniature semisweet chocolate chips

Filling:
+ 1/4 c. heavy cream
+ 1 Tbsp. instant express coffee powder
+ 2-8 oz. pkgs. cream cheese, softened
+ 1/4 c. (1/2 stick) butter, softened
+ 3/4 c. granulated sugar
+ 1 Tbsp. all-purpose flour
+ 1/4 tsp. ground allspice
+ 2 eggs

Glaze:
+ 6 Tbsp. miniature semisweet chocolate chips
+ 1 Tbsp heavy cream
+ 1/2 Tbsp. butter
+ 1/4 tsp. instant espresso coffee powder

1. Preheat oven to 350°F. Line a 9x13-in. baking pan with foil; butter bottom of foil.
2. Whisk together 1 1/4 c. flour, confectioners' sugar and cocoa together in medium bowl; add 3/4 c. butter. Using a pastry blender or 2 knives, cut in butter until butter is the size of small peas. Stir in 1/2 c. chocolate chips; press into bottom of pan. Bake 20 min. or until toothpick comes out clean; cool slightly.
3. Meanwhile, stir 1/4 c. cream and 1 Tbsp. instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 c. butter together. Add sugar, 1 Tbsp. flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at a time, beating until smooth. Pour batter over crust.
4. Bake 20 to 25 min. or until edges are slightly puffed and center is set; set pan on a cooling rack.

Glaze:
1. Melt 6 Tbsp. chocolate chips with 1 Tbsp. cream, 1/2 Tbsp. butter and 1/4 tsp. instant espresso in medium saucepan over low heat, stirring constantly.
2. Drizzle over bars and refrigerate until set. Cover and store bars in refrigerator for up to 1 week.