Mexican Chocolate Squares

[rtebalt]

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.

[Author]

Posts