RCP: A Quiet Little Mexican Bar (Cookie)
Posted: Thu Dec 13, 2007 10:37 pmA cooking pal from my e-mail discussion list posted this. It combines two of my favorite things.... chocolate and chile! This is getting made for the holidays.
A Quiet Little Mexican Bar (Cookie)
Recipe By: Ellen Smyth
2 stick unsalted butter
3 1 ounce squares Baker's semisweet chocolate -- chopped
1 cup light brown sugar
1 teaspoon vanilla extract
2 tablespoon creme de cacao
1 tablespoon coffee liqueur
1 tablespoon Nescafe powdered Coffee Classico
1 tablespoon ground cinnamon
¼ teaspoon finely ground black pepper
½ teaspoon powdered pasilla molido (dry poblano chile powder) or -- Gebhardt chili powder
2 eggs
2/3 cup finely chopped pecans
½ cup flour
½ cup unsweetened cocoa
Glaze (recipe follows)
1/2 cup chocolate nibs (see note)
Preheat oven to 325 F. Spray an 8-inch square baking pan with
nonstick cooking spray. Place a 14x8-inch piece of heavy-duty foil in
bottom of pan, smoothing up the 2 sides and down the outside. Spray
the foil. Set aside.
Melt the butter and chocolate in a large mixing bowl. To do this in
the microwave, heat at Medium (50 percent power) for 1 minute; check,
then heat for 30 seconds at a time until chocolate is melted. Cool and
add sugar. Beat well. Stir in vanilla, liqueurs, powdered coffee,
cinnamon, pepper and chile powder. Add the eggs and beat well. Stir in
nuts. Combine flour and cocoa; gently but thoroughly beat into egg
mixture. Pour in prepared pan. Bake 25 to 30 minutes, until sides pull
away but center is soft.
When cool, remove from pan. Chill in refrigerator. Prepare glaze.
Spread over bars. Sprinkle nibs on top. Chill again before cutting.
Makes 18 bars.
Glaze: Melt 1/3 cup unsalted butter with 3 ounces semisweet chocolate
morsels. Stir until smooth.
Note: Chocolate nibs are roasted cocoa kernels. Look for them at
gourmet shops. Scharffen Berger is one brand.
Published in The Dallas Morning News on 2004-12-11
First place, Bar Cookie, 2004 Holiday Cookie Contest
A Quiet Little Mexican Bar (Cookie)
Recipe By: Ellen Smyth
2 stick unsalted butter
3 1 ounce squares Baker's semisweet chocolate -- chopped
1 cup light brown sugar
1 teaspoon vanilla extract
2 tablespoon creme de cacao
1 tablespoon coffee liqueur
1 tablespoon Nescafe powdered Coffee Classico
1 tablespoon ground cinnamon
¼ teaspoon finely ground black pepper
½ teaspoon powdered pasilla molido (dry poblano chile powder) or -- Gebhardt chili powder
2 eggs
2/3 cup finely chopped pecans
½ cup flour
½ cup unsweetened cocoa
Glaze (recipe follows)
1/2 cup chocolate nibs (see note)
Preheat oven to 325 F. Spray an 8-inch square baking pan with
nonstick cooking spray. Place a 14x8-inch piece of heavy-duty foil in
bottom of pan, smoothing up the 2 sides and down the outside. Spray
the foil. Set aside.
Melt the butter and chocolate in a large mixing bowl. To do this in
the microwave, heat at Medium (50 percent power) for 1 minute; check,
then heat for 30 seconds at a time until chocolate is melted. Cool and
add sugar. Beat well. Stir in vanilla, liqueurs, powdered coffee,
cinnamon, pepper and chile powder. Add the eggs and beat well. Stir in
nuts. Combine flour and cocoa; gently but thoroughly beat into egg
mixture. Pour in prepared pan. Bake 25 to 30 minutes, until sides pull
away but center is soft.
When cool, remove from pan. Chill in refrigerator. Prepare glaze.
Spread over bars. Sprinkle nibs on top. Chill again before cutting.
Makes 18 bars.
Glaze: Melt 1/3 cup unsalted butter with 3 ounces semisweet chocolate
morsels. Stir until smooth.
Note: Chocolate nibs are roasted cocoa kernels. Look for them at
gourmet shops. Scharffen Berger is one brand.
Published in The Dallas Morning News on 2004-12-11
First place, Bar Cookie, 2004 Holiday Cookie Contest