I so hope you’re enjoying #Choctoberfest as much as we are! This event, put on and organized by Allison of The PinterTest Kitchen, has truly been a blast!

For this next post, I’m sharing an extremely memorable dessert using one of the two products sent to us by the Caveman Coffee Co.! Their Blacklisted roasted coffee beans! And those magical little coffee beans are being put to good use already! They also sent cacao butter as well, but that will be used in an upcoming recipe! So stay with me, you won’t want to miss any of the #Choctoberfest recipes! 😉

Their Blacklisted blend is truly a very superb coffee bean, that’s selectively rich, dark, and complex. Just absolutely exquisite! I received their Blacklisted blend of single origin Arabica beans that were grown in Cauca, Colombia at 5,515 ft. above sea level, and roasted at 7,000 ft.! These guys know their coffee!

I wanted to create a decadent treat from these delightful, aromatic beans, and my heart leapt straight for something rich and decadent! Something that makes your eyes roll back in your head and your knees weak at first bite. 😉 So I created just that. And yes, my hubby did actually close his eyes at first bite, too!! Best compliment there is! I really think you’re going to fall in love with this one!

So, there are basically just two parts to this dessert. Then to finish, just dust top with powdered sugar and drizzle with whatever sauces you like. It’s easiest to cut when cold, but for ultra-sinfully deliciousness, pop your slice into the microwave at 60% for about 15 seconds to warm it just a bit. Chocolate. NIRVANA.

Here are a few quickie shots of it being put together, because I never want people to worry when they’re making one of recipes and say, “Am I making this right? Is this what it’s supposed to look like when I do this part?” I hate that feeling of uncertainty, don’t you?  So here is how it’s done and will look. So no worries, life is too short for that. 😉

 

 

And….tadaaaaaaah! See? Easy-peasy!! But this massively decadent, show-stopper dessert sure doesn’t taste “easy”. 😉 This dessert is one of my hubby’s favorites! Which I find shocking, because he’s never one for “decadent” cakes. Normally he prefers “fluffy” cakes. But this….is the total exception. He actually said this last time that I made this, that it was probably one the best desserts I’ve ever made. (I think the Caveman Coffee Co. had a hand in that! 😉 )

 

 

Many thanks to the Caveman Coffee Co. for being one of this year’s Silver Sponsors and helping to make #Choctoberfest such a great success, (and making me look like a rock star!!) *Be sure to follow them on their website, Twitter, and Facebook pages!

 

 

 

Here are today’s recipes from participating bloggers from around the world getting together for #Choctoberfest! Please be sure to click on their recipes!

 

 

And don’t forget to go to the main page of this event for all of #Choctoberfest’s info and enter the INCREDIBLE Giveaway!!! You’ll find everything you need to enter right {here}!!

 

Have a wonderful day, see you again soon, and ENJOY!!!

 

Chocolate Espresso Caramel Cheesecake Bars with Baileys and Kahlua / #Choctoberfest 2016!

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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
• 3/4 cup coconut
• 2 eggs
• 1 tsp. vanilla

Topping:

• more powdered sugar
• chocolate sauce drizzle
• caramel sauce drizzle

Instructions

Preheat oven to 350º F. Grease and flour a 13x9 pan, set aside.

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.

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.

Pop into preheated oven and bake for 10 minutes.

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.

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.)

When completely cool, cut into bars and place onto serving plate. Drizzle tops of each bar with chocolate and caramel sauces before serving.

*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.

Disclaimer: Though this company sent me product to try, any and all opinions are solely my own.