Coffee Ice Cream & Cookie Bar Sundae with Creamy Mocha Sauce

• Cookie Bars
• 2 cups butter, softened
• 2 cups brown sugar, packed
• 8 each eggs
• 1 gal. yellow cake mix
• 1 qt. OREO Pieces-Medium
• Coffee Ice Cream
• 1 gal. vanilla ice cream, softened
• 1 cup brewed double-strength Dark Roast GEVALIA Kaffe, cooled
• Mocha Sauce
• 3 cups brewed double-strength Dark Roast GEVALIA Kaffe, cooled
• 3/4 cup heavy cream
• 70% cacao chocolate, chopped
• 1-1/2 cup butter, cut up
• 1-1/2 qt. prepared whipped topping

1. Cookie Bars: Beat butter, sugar and eggs with mixer fitted with paddle attachment on low speed 1 to 2 min.
2. or until well blended, stopping occasionally to scrape side of bowl.
3. Add cake mix; beat on low speed 1 to 2 min.
4. or until well blended.
5. Stir in OREO Pieces.
6. Spread evenly into 2 half-sheet pans (or into 1 half-sheet pan for trial recipe) sprayed with cooking spray.
7. Bake in 300 degrees F convection oven 22 to 26 min.
8. or until toothpick inserted in centers comes out clean.
9. Cool completely on wire racks.
10. Cut dessert in each pan into 24 bars.
11. Coffee Ice Cream: Mix ice cream and coffee until well blended.
12. Freeze until ready to use.
13. Mocha Sauce: Mix coffee and cream in top of double boiler.
14. Add chocolate and butter; cook on medium-low heat until chocolate is melted, stirring frequently.
15. Keep warm until ready to use.
16. For each serving: Place 1 warmed Cookie Bar on serving plate; top with 1/3 cup Coffee Ice Cream, 2 Tbsp.
17. Mocha Sauce and a 2-Tbsp.
18. rosette of whipped topping.

butter, brown sugar, eggs, yellow cake, coffee, vanilla ice cream, gevalia kaffe, mocha sauce, gevalia kaffe, heavy cream, cacao chocolate, butter, topping

Taken from www.kraftrecipes.com/recipes/coffee-ice-cream-cookie-bar-sundae-creamy-mocha-sauce-119395.aspx (may not work)