From the author, Mindy Quigley: These were developed by my mom who adapted them from an online recipe, changing the things she didn't like.
From Sonya, sous chef: We invented these bar cookies for catering gigs, to pack the flavors of tiramisu into a sturdy dessert that travels well, serves easily, and requires minimal on-site prep. They'd also be a great option to bring to a dinner party or potluck.
Preparation Time: 1 hour, including 30 minutes chilling time
Cook Time: 20 minutes
Yields: 20 cookie bars
Beat together the butter, sugar, and egg until creamy, then beat in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt, then add into the butter mixture and beat on low until evenly combined with no dry pockets. Chill the dough for at least 30 minutes.
Using a rolling pin, roll the duogh into a rectangle approximately the size of a 9x13-inch cake pan. With your fingers, press it in a flat layer to completely cover the bottom of the ungreased pan. Lightly cover with plastic wrap and place in the refrigerator for at least 15 minutes. In baking as in life, chilling is important!
Preheat the oven to 400 degrees (F).
Bake the cookie base for 15 minutes or until golden brown. The edges may be slightly more brown but shouldn't be too dark. Let it cool completely in the pan before topping.
Stir together coffee or espresso and Kahlúa. Pause here and take a good swig or two of the Kahlúa straight from the bottle. This is optional, but cooks should test the quality of their ingredients. Just sayin'. Spoon 2 tablespoons of the mixture into the bowl of a stand mixer or large mixing bowl. Add the cream cheese, mascarpone, and vanilla extract and beat until smooth and creamy. Sift in the confectioners' sugar and beat until fluffy.
Use a pastry brush to brush the remaining coffee/Kahlúa mixture evenly over the cookie base. Take another swig of Kahlúa from the bottle (optional, but recommended).
Spread the mascarpone mixture evenly over the cooled cookie base. Grate the chocolate bar with a fine grater over the cream topping. Cut into approximately 20 cookies and serve.
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