Mexican Chocolate Bars

Bake-a-thon 2015: Day 12
Bake of the day: Mexican Chocolate Bars

Last week of December, last couple of posts for this year's Bake-a-thon.. sigh.. time sure is zooming by fast :-( Can't believe we are just a few days away from a new year, I'm excited and anxious as to what it's going to bring.

Coming back to today's dish, I made these Mexican Chocolate bars way back in May when I had my blog buddies over for a get together. I took the photos but didn't get a chance to post the recipe till now. Recipe is from Woman's Day.

In these bars Mexican chocolate filling made with cinnamon, chocolate chips and instant coffee is sandwiched between two crumbly cookie crusts. Recipe sounds complicated, but it is simple to put together and is very tasty too.

Recipe from Woman's Day:

Mexican Chocolate Bars

Ingredients:

• 1stick (8tbsp) Unsalted Butter
• 2tbsp Vegetable Shortening
• ⅓cup Light brown sugar, packed
• ⅓cup Sugar
• 2 Large Egg Yolks
• 1tsp Vanilla extract
• ¼tsp Salt
• 1⅔cup All purpose flour
• 2oz. Bittersweet chocolate, chopped
• 2cups Semisweet Chocolate chips
• 1can (14oz.) Sweetened condensed milk
• 2tbsp Instant Coffee
• 1tsp Vanilla extract
• ¼tsp Salt
• ¼cup Confectioners Sugar
• ¾tsp Ground Cinnamon
• 25 Chocolate covered Coffee beans (optional)

Method:

1. Preheat the oven to 350°F. Line a 9" square baking pan with foil and let it extend above the pan on two sides.
2. For the Crust: Beat butter, shortening and sugars in a large bowl with a hand mixer or in a stand mixer until well mixed. Beat in yolks, vanilla and salt until combined. Gradually add flour and beat on low speed until combined.
3. Divide dough in half. Beat bittersweet chocolate into 1 half of the dough and press over bottom of the pan; prick all over with a fork. Bake for 10 minutes or until just set.
4. For the Filling: Microwave the chocolate chips and condensed milk in a microwave safe bowl on high for 1 minute. Stir and microwave for 30 seconds more or until the chocolate has melted and the mixture is smooth.
5. Add coffee, vanilla and salt; stir until the coffee is dissolved. Pour this over the crust.
6. For the Topping: In the other half of the dough, beat confectioners sugar and cinnamon. Press with the hands and crumble it over the filling. Evenly place chocolate covered coffee beans on top in 5 rows and 5 columns.
7. Bake for 45 minutes or until the topping is golden brown. Cool on a wire rack. Lift using the foil overhang and cut into squares. 

 This is part of the Bake-a-thon 2015.

 

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