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Mexican Chocolate Squares


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Mexican Chocolate Squares

Provided by:
total prep 232 calories/serving

Ingredients

  • 1 stick (1/2 cup) unsalted butter, softened
  • 2 Tbsp solid vegetable shortening
  • 1/3 cup firmly packed light-brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2/3 cups all-purpose flour
  • 2 oz bittersweet baking chocolate, melted as pkg directs and cooled
  • Filling:
  • 2 cups (12 oz) semisweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk (not evaporated milk)
  • 2 Tbsp dry instant coffee
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • Topping
  • 1/4 cup confectioners’ sugar
  • 3/4 tsp ground cinnamon
  • Decoration: 25 chocolate coffee beans

Directions

  • Heat oven to 350°F. Line a 9-in. square baking pan with foil, letting foil extend above pan on 2 sides.
  • Beat butter, shortening and both the light-brown and granulated sugar in a large bowl with mixer on medium speed until well mixed. Beat in yolks, vanilla and salt until blended. On low speed, gradually add flour; beat until just blended.
  • Divide dough in half. Beat bittersweet chocolate into 1 portion and press over bottom of pan; prick all over with a fork. Bake 10 minutes or until just set.
  • Filling: Meanwhile microwave chocolate chips and condensed milk in a medium bowl on high 1 minute. Stir and repeat at 30-second intervals until chocolate has melted and mixture is smooth. Add coffee, vanilla and salt; stir until coffee dissolves. Pour into crust.
  • Topping: Beat sugar and cinnamon into remaining dough. Press between hands, then break in small pieces over Filling. Evenly space 5 rows, 5 coffee beans in each row, on Topping.
  • Bake 45 minutes or until Topping is golden brown. Cool on a wire rack. Lift foil by ends onto cutting board; cut in squares.
  • Planning Tips: The tightly wrapped dough can be refrigerated up to 5 days or frozen up to 3 months. Thaw in refrigerator, then bring to room temperature before proceeding. Once baked, all cookies can be stored airtight with wax paper between layers at room temperature up to 1 week or frozen up to 2 months.

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