Chocolate Espresso Caramel Cheesecake Bars with Baileys and Kahlua / #Choctoberfest 2016!
 
 
Author:
Ingredients
  • First Layer:
  • 1 shot of espresso made from fine ground Caveman Coffee, cooled to room temp
  • 1 box classic dark chocolate fudge moist cake mix
  • 1 stick butter, melted
  • 1 Tbl. Kahlua Liqueur
  • 2 extra large eggs
  • Second Layer:
  • 1 (1 pound box) powdered sugar
  • 1 (8 oz.) block cream cheese, softened
  • 1 Tbl. Baileys Irish Cream Liqueur
  • ¾ cup coconut
  • 2 eggs
  • 1 tsp. vanilla
  • ⅓ cup nicely chopped pecans (added *after* first 10 min of baking)
  • Topping:
  • more powdered sugar
  • chocolate sauce drizzle
  • caramel sauce drizzle
Instructions
  1. Preheat oven to 350ยบ F. Grease and flour a 13x9 pan, set aside.
  2. In mixer bowl, mix First Layer ingredients together *EXCEPT the liqueur and eggs. When mixed, scraping bowl and paddle well and beating again until well mixed, beat in the last two, again scraping bowl and paddle to ensure everything is well mixed getting everything from the bottom, etc. (*Batter will be very thick). Pour into prepared pan, use a spatula to get it all, and spread evenly with the back of a spoon or an offset knife until bottom of pan is evenly filled working it to the edges. Wash and dry bowl.
  3. In clean mixer bowl, beat cream cheese, beat in powdered sugar until crumbly, scrape bowl and paddle well, add rest of Second Layer ingredients *EXCEPT pecans, and beat until smooth and well mixed. (*Scrape bowl and paddle half way through and beat agin to get everything mixed). Evenly and carefully pour and spread second layer over first layer.
  4. Pop into preheated oven and bake for 10 minutes.
  5. Remove pan from oven, and evenly sprinkle with chopped pecans. Pop back into oven and continue baking for 30 - 33 more minutes (depending on your oven) until center is just set and no longer jiggly. *Just do not over bake.
  6. Remove from oven and sprinkle top fairly heavily with some more powdered sugar. Let cool in pan. Slice into 20-24 bars or up to 48 small squares. Store in fridge in a tupperware or tight-sealing plastic container or cake holder. (I leave them in the pan and only cut what's going to be eaten at the moment to keep them from drying out, and keep them chilled in my old tupperware cake container.)
  7. When completely cool, cut into bars and place onto serving plate. Drizzle tops of each bar with chocolate and caramel sauces before serving.
  8. *An offset knife helps to get these out of the pan easier.
Notes
*These cut much more easily if you keep a tall glass of hot water nearby to dip and wipe knife clean periodically as needed, just as you would brownies. Also, try not to "saw". Press the knife firmly against the bottom and pull the knife straight across.
Recipe by Wildflour's Cottage Kitchen at http://wildflourskitchen.com/2016/10/15/chocolate-espresso-caramel-cheesecake-bars-baileys-kahlua-choctoberfest-2016/