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.
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)
- Preheat the oven to 350°F. Line a 9" square baking pan with foil and let it extend above the pan on two sides.
- 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.
- 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.
- 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.
- Add coffee, vanilla and salt; stir until the coffee is dissolved. Pour this over the crust.
- 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.
- 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.
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