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    Mocha Ripple Bars

    Source of Recipe


    List of Ingredients

    1 1/2 cups chocolate cookie crumbs
    1 1/2 teaspoons instant coffee
    1/2 cup melted butter

    1 tablespoon gelatine
    1/2 cup water
    1 cup sugar
    1 1/2 cups cream
    1/2 pound cream cheese
    1 1/2 teaspoons vanilla
    3 tablespoons cocoa
    3 teaspoons instant coffee

    Mix together the biscuit crumbs and the instant coffee. Add the melted butter and blend thoroughly. Press firmly on the bottoms of a 7 x 10 inch tin. Chill until ready to use. Soak the gelatine in the water for 5 minutes. Place over hot water and stir until dissolved. Mix together the gelatine mixture with 1/2 cup sugar and 1/2 cup cream.

    Soften the cream cheese and beat in the remaining sugar and the vanilla essence. Add the gelatine mixture and mix well. Whip the remaining cream and fold into the cheese mixture. Place one third of the mixture in a small bowl and blend in the cocoa and instant coffee. Run a knife through the mixture to create a marble effect. Smooth the top. Chill overnight or for eight hours. Cut into bars.





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