Double Chocolate Espresso Bars

Base:

1 pound, 1.5-ounce double chocolate chunk dry cookie mix

1/4 cup vegetable oil

2 tablespoons water

1 egg

Filling:

8 tablespoons unsalted butter

3/4 cup semisweet chocolate chips

2 8-ounce packages cream cheese, softened

1 1/2 cups powdered sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla

Topping:

1/2 cup whipping cream

2 cups semisweet chocolate chips

1/4 cup unsalted butter

2 tablespoons instant espresso powder

Heat oven to 350 degrees. Mix cookie-base ingredients until soft dough forms. Spread in ungreased 13x9 pan. Bake 12-15 minutes or just until set. Cool 30 minutes.

Melt 2 tablespoons butter and 3/4 cup chocolate chips on medium low heat, stirring. Set aside to cool.

Beat cream cheese and remaining 6 tablespoons of melted butter with electric mixer on medium speed until smooth. On low speed, beat in powdered sugar, cinnamon and vanilla. Beat in cooled chocolate on medium speed until well blended. Spread filling on cooled base. Cover and refrigerate 2 hours.

Heat whipping cream, 2 cups chocolate chips, 1/4 cup butter and espresso powder on medium low heat, stirring. Cool until lukewarm.

Pour chocolate toping over filling, spread to cover. Refrigerate until set, 2 hours or overnight. Cut with wet knife into small bars.