20chocolate mint cookies, Girl Scout Thin Mints, Keebler Mint Cookies
3tablespoonsunsalted butter, melted
1tablespoonsugar
1/2teaspoonespresso powder
1/4teaspoonsalt
For the Filling:
8ouncessemisweet chocolate, finely chopped
11ouncescream cheese, room temperature
2/3cupsugar
1/2cupsour cream
1/2teaspoonvanilla extract
1tablespoonflour
2large eggs, room temperature
For the Glaze:
4ouncesbittersweet chocolate, chopped
2tablespoonsunsalted butter
1teaspoonlight corn syrup
2tablespoonssour cream, room temperature
1/4cupcrushed candy canes
Instructions
Preheat oven to 350 degrees F. Butter the bottom and sides of a 9-inch square baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
For the crust: in the bowl of a food processor fitted with the metal blade, process cookies, butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared baking pan. Bake until the crust sets, about 15 minutes.
While the crust bakes, put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, sugar, and sour cream together until smooth. Add the eggs and beat until just incorporated. With the mixer running on low speed, pour the chocolate into the wet ingredients and mix until smooth.
Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.
For the Glaze: Put the chocolate, butter and corn syrup in microwave-safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight. Holding onto the parchment, lift bars out of the pan and onto a cutting board. Cut into bars and serve.