Ingredients

• 1 18-ounce package refrigerated chocolate chip cookie dough
• 1 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened
• 1/3 cup sugar
• 1 large egg
• 1 tablespoon instant coffee crystals
• 1 teaspoon vanilla
• 1/2 cup miniature semisweet chocolate pieces

Directions
1. Heat oven to 350 degree F. Crumble the cookie dough into a 13x9x2-inch baking pan. Press evenly onto bottom of pan; set aside.
2. Combine the cream cheese, sugar, and egg in a medium mixing bowl; beat by hand until smooth. Stir together the coffee crystals, vanilla, and 1 teaspoon water in a small bowl or custard cup until crystals are dissolved. Stir coffee mixture into cream cheese mixture.
3. Spread evenly over dough; sprinkle with chocolate pieces. Bake for 20 minutes or until completely set. Cool in pan on a wire rack; cut into bars. Makes 36.
Make-ahead tip: Cover pan and store in the refrigerator up to 3 days or freeze up to 1 month.

Recipe source: Better Homes and Gardens®. Copyright 2002. Meredith Corporation. For more recipes, please visit www.bhg.com.