Heat oven to 350°. Crumble the cookie dough into a 13x9x2-inch baking
pan. Press evenly onto bottom of pan; set aside. Combine the cream cheese, sugar, and egg in a medium mixing bowl; beat by hand until smooth. Stir together the coffee crystals, vanilla, and 1 tsp water in a small bowl or custard cup until crystals are dissolved. Stir coffee mixture into cream cheese mixture. Spread evenly over dough; sprinkle with chocolate pieces. Bake for 20 minutes or until completely set. Cool in pan on a wire rack; cut into bars. Makes 36 bars.
Make-ahead tip: Cover pan and store in the refrigerator up to 3 days or freeze up to 1 month.
