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    Deal GURU rtebalt's Avatar
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    Aug 2008
    outside Philadelphia, PA
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    Default Mexican Chocolate Squares

    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
    Yolks from 2 large eggs
    1 tsp vanilla extract
    1⁄8 tsp salt
    1-2⁄3 cups all-purpose flour
    2 oz bittersweet baking chocolate, melted as pkg directs and cooled
    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
    1⁄4 cup confectioners’ sugar
    3⁄4 tsp ground cinnamon
    Decoration: 25 chocolate coffee beans
    1. Heat oven to 350°F. Line a 9-in. square baking pan with foil, letting foil extend above pan on 2 sides.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

    6. 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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