While they look fancy, they actually only take 15 hands-on time.
Make these coffee-flavored beauties in advance and refrigerate them up to three days.
Coat a 13- x 9-inch baking pan with baking spray with flour.
Credit: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Chelsea Zimmer
Firmly press mixture into bottom of prepared pan.
Bake in preheated oven until Crust is set, about 14 minutes.
Cool completely, about 30 minutes.
Reduce speed to low; beat in 34 cup of the heavy cream.
Increase speed to high; beat until stiff peaks form, about 2 minutes.
Transfer 2 cups of the cream cheese mixture to a medium bowl; set aside.
Dollop remaining 3 cups cream cheese mixture over cooled Crust.
Stir in espresso granules and cocoa until dissolved.
Place in freezer; cool 10 minutes.
Dollop over cream cheese mixture in Crust.
Using a spoon, swirl espresso-cream cheese and plain cream cheese mixtures together to edges of Crust.
Cover and refrigerate until very cold, at least 4 hours.
Slice into 32 bars.
Garnish bars with chopped chocolate-covered espresso beans.
