Mexican Chocolate Squares

Cooking Instructions

Heat oven to 350°F. Line a 9-in. square baking pan with foil, letting foil extend above pan on 2 sides.

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.

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.

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.

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.

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.