Line 2 (13x9-inch) pans with foil, with ends of foil extending over sides; spray with cooking spray.
Process oats in food processor until finely ground. Mix with flour and baking powder in medium bowl. Beat butter, sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add oat mixture, mixing well after each addition. Press half the oat mixture onto bottom of each prepared pan.
Bake 15 to 18 min. or until edges of cookie layers are golden brown. Cool in pans 15 min. Use foil handles to transfer cookies from pans to wire racks; cool completely. Remove and discard foil.
Microwave 3 oz. chocolate, COOL WHIP, coffee and water in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Cool 15 min.
Stack cookie layers on cutting board, filling with COOL WHIP mixture. Let stand 15 min. Melt remaining chocolate as directed on package; drizzle over dessert. Let stand until firm before cutting to serve.
Prepare using COOL WHIP LITE Whipped Topping.
Prepare using BAKER'S Bittersweet Chocolate.
Garnish with coffee beans immediately after drizzling with the melted chocolate.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.