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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.

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Mexican Chocolate Bars Yum
Mexican Chocolate Bars -- 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.
Mexican Chocolate Bars
Course dessert
Cuisine mexican
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
  • 1 Unsalted Butter stick (8tbsp)
  • 2 tbsps Shortening Vegetable
  • 1/3 cup packed brown sugar Light
  • 1/3 cup Sugar
  • 2 Egg Yolks Large
  • 1 tsp Vanilla extract
  • ¼ tsp Salt
  • 12/3 cups All purpose flour
  • 2 oz chocolate . Bittersweet , chopped
  • 2 cups Chocolate Semisweet chips
  • 1 can condensed milk (14oz.) Sweetened
  • 2 tbsps Coffee Instant
  • 1 tsp Vanilla extract
  • ¼ tsp Salt
  • ¼ cup Sugar Confectioners
  • ¾ tsp Cinnamon Ground
  • 25 Chocolate Coffee beans covered (optional)
Course dessert
Cuisine mexican
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
  • 1 Unsalted Butter stick (8tbsp)
  • 2 tbsps Shortening Vegetable
  • 1/3 cup packed brown sugar Light
  • 1/3 cup Sugar
  • 2 Egg Yolks Large
  • 1 tsp Vanilla extract
  • ¼ tsp Salt
  • 12/3 cups All purpose flour
  • 2 oz chocolate . Bittersweet , chopped
  • 2 cups Chocolate Semisweet chips
  • 1 can condensed milk (14oz.) Sweetened
  • 2 tbsps Coffee Instant
  • 1 tsp Vanilla extract
  • ¼ tsp Salt
  • ¼ cup Sugar Confectioners
  • ¾ tsp Cinnamon Ground
  • 25 Chocolate Coffee beans covered (optional)
Mexican Chocolate Bars
Instructions
  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.
Recipe Notes

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

An InLinkz Link-up

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10 thoughts on “Mexican Chocolate Bars”

  1. Looks yummy Pavani! Did we taste it? You shared so many yummy bakes with us this past year , can’t remember the taste. 😊😀

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