Desserts Mexican Chocolate Squares

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

bake, beans, bring, butter, chocolate, coffee, crust, days, eggs, large, mexican, minutes, pieces, smooth, stir, tips, vanilla, vanilla extract, vegetable, week, Desserts, beat, sugar, topping, salt, dough, foil, milk, filling, shortening, cinnamon, light-brown, 1&82603, medium, squares, bowl, speed, blended, tbsp, press, bittersweet, months, melted, extract, room, baking, chips, frozen, cups, condensed

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  1. #1
    Deal GURU
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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
    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
    PREPARATION
    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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