Mocha Bars
alt.cookies.yum.yum.yum/Minnie (2002)
Source: Family Circle
Makes: 30

Crust
14 cream-filled chocolate sandwich cookies -- finely crushed
1 teaspoon instant espresso powder
1/4 cup chocolate-covered espresso beans -- finely crushed
1/4 cup butter -- melted

Filling
1 tablespoon instant espresso powder
1 tablespoon milk
1/4 cup butter -- at room temperature
2 cups sifted confectioners' sugar
1 teaspoon vanilla
1/4 cup chocolate-covered espresso beans -- chopped

Topping
1/4 pound semisweet chocolate -- chopped
1/2 cup heavy cream
2 ounces white baking chocolate -- chopped

Crust:
Stir together crushed cookies, espresso powder and coffee beans in medium-size bowl. Stir in melted butter until evenly moistened.
Press mixture over bottom of 8x8" baking pan.

Filling:
Stir together espresso powder and milk in medium-size bowl. Add butter and 1 cup confectioners' sugar. Beat on medium-high speed until smooth. On low speed, gradually add remaining confectioners' sugar, beating until incorporated. Beat in vanilla. Stir in chopped espresso beans. Spread over top of crust in pan. Refrigerate 30 minutes or until slightly firm.

Topping:
Place chocolate in small bowl. Heat cream in small saucepan just until simmering. Pour over chocolate. Stir until smooth. Let cool until 80F. Pour over filling in pan. Spread out smoothly. Microwave white chocolate in small microwave-safe bowl on high for 45 seconds. Stir. Microwave 30 seconds. Stir until smooth. Transfer to small pastry bag fitted with medium writing tip, or small heavy-duty plastic bag. Snip off corner. Pipe parallel lines, 1/2-inch apart, across chocolate. Run tip of knife across white strips, alternating with each pass, to form feathered pattern. Refrigerate until firm, 30 minutes. Cut into bars.