*10 or 12(1 box)Twinkieshalved lengthwise (see Notes)
3ouncessemisweet chocolategrated or chopped fine
In a microwave-safe bowl boil 1 cup of water. Add the espresso powder and ¾ cup sugar. Whisk to dissolve. Let cool to room temperature.
In the bowl on an electric mixer, combine cream cheese, vanilla, Amaretto, and remaining ¼ cup sugar. Beat until smooth. Gently fold Cool Whip whipped cream into the cream cheese mixture.
You want to cut the Twinkies in half lengthwise from top to bottom. One at a time, dip each Twinkie half into the expresso mixture just to moisten. (I counted to 8 each time.) Place each dipped Twinkie half alongside each other in the bottom of a 9x9-inch (or 8x8-inch) baking dish.
Spread half of the cream cheese mixture over Twinkies, then sprinkle with 1.5 ounces shaved or chopped chocolate.
Repeat with the other half of the ingredients: Twinkies, cream cheese mixture, then chocolate.
Place in an airtight container or cover with plastic wrap and refrigerate for at least 3 hours or up to 2 days.
*You really need 12 Twinkies to fill an 8x8-inch or 9x9-inch dish. But only 10 come in a box. So if you don't want to buy 2 boxes and have extra, the recipe will work with 10.
You can omit the Amaretto to make this recipe kid-friendly.