Ok so let me explain. This post was supposed to be out fully a week ago. But it was the week before winter break which is always full of exams and final projects and such. So although this recipe has been tested, photographed, filmed, and was patiently waiting, I didn’t get a chance to edit it until now. But better late than never right?
Even though school’s out I’m still feeling very stressed. Because I was so focused on school, I haven’t had time to do any holiday things like buying and wrapping gifts, so there’s that to focus on. Plus I did my cookie boxes yesterday which are always a big commitment, I have to prep for Christmas morning, make gingerbread, wrap all of my gifts, and film and edit the remaining two posts for 2025. It’ll be a busy couple of days but such is the way of the holiday season.
It’s baffling how soon 2025 is over. I had set a reminder for myself months ago to write a 2025 wrap up post for New Years, and I got the notification for it today which really caught me off guard. But stay tuned for that post because it’s coming!
Describe These Bars to Me
Taste: The first flavor you’re hit with after a bite of one of these is chocolate, and then comes the subtle background flavor of the spices. The cayenne and chili powder are subtle so these aren’t “hot spicy” but the flavor is just strong enough that you can taste it over the loud richness of the chocolate. The marshmallow cream on top adds the perfect amount of sweetness to cut through the rather rich chocolate.
Texture: The cookie base on these bars is sort of like a cross between shortbread and a brownie. It’s dense but not so dense that you can’t cut it. The fudge on top is soft set so that it melts in your mouth but still holds shape by itself. And the marshmallow on top just adds the perfect amount of levity to these bars.
Ease: These bars are of medium difficulty because although none of the individual steps are difficult, they are somewhat time consuming with all of the different layers. The first step is to make the cookie base which is a simple no mixer one bowl recipe. Next comes the fudge, which comes together quickly and easily on the stove. The final step is the marshmallow creme which is the trickiest part, but with patience and detail will be no problem.
The Cookie Base
The base of these bars is a cookie that is almost crossed with a brownie. It’s soft enough to cut with a fork, but still somewhat dense to hold up the fudge and marshmallow. It’s a simple one bowl, no mixer required recipe that comes together very quickly and easily. The main flavor is chocolate, but there are slight notes of the cayenne and chili powder to add a subtle bit of spice that doesn’t overwhelm the delicate background flavor of the vanilla and chocolate.
The Fudge
.The fudge is what makes up the biggest part of these bars. It also very simple and comes together by quickly melting down chocolate chips, evaporated milk, and sugar on the stove. Then we mix in the spices, vanilla, and butter. This gets poured on top of the bars and sets up as it chills.
The Marshmallow
This is a classic marshmallow meringue cream topping to finish off these bars. It comes together by slowly and lightly cooking egg whites over a double broiler with some sugar. Then we whip that to glossy peaks in a mixer and add loads of vanilla. For something like this, I always recommend vanilla bean paste over extract if possible because it adds a new level of flavor that is just perfect!
Mexican Hot Chocolate Bars
Ingredients
Method
- Preheat the oven to 350℉. Grease and line a 7×11 inch rectangular baking pan with parchment paper and butter. Set aside.
- In a large microwave safe bowl, melt the butter in the microwave in 30 second increments until completely melted. Whisk in the cocoa powder while the butter is still warm. Whisk in the brown sugar and granulated sugar until combined. It may look a little split. Whisk in the eggs and vanilla extract until combined. Using a spatula, fold in the flour, baking soda, baking powder, cayenne, chile powder and salt. The dough will be thick.
- Press the dough into the previously prepared pan in an even layer. Bake for 16 minutes or until set and an inserted toothpick comes. out clean. Let the bars cool in the pan set on a wire cooling rack while we make the fudge.
- In a large saucepan melt the chocolate chips, evaporated milk, granulated sugar, chile powder, and cayenne together over medium heat until everything is completely melted and smooth. Bring the mixture to a slow boil and let it boil for 1 minute before removing from the heat and stirring in the vanilla and butter. The fudge will be thick, but pourable.
- Pour the fudge over the cooled bars. Let it sit uncovered at room temperature for 30 minutes or until the fudge is cooled. Once cooled, tent the bars with aluminum foil and chill for 3 hours or until the fudge is entirely set.
- Fill the bottom of a double broiler with water just low enough so that the water doesn't touch the bottom of the top pan. Bring the water to a simmer. Place the top of the double broiler on top of the simmering water and whisk together the egg whites and sugar. Cook, stirring constantly, until the sugar is dissolved. To test, dip your finger in the mixture and rub it between your fingers. If you can feel sugar granules, then it still needs more time to cook. If it's smooth then it's done.
- Pour the egg white mixture into a large mixing bowl or the bowl of a stand mixer, and let it cool for 5 minutes before continuing. Once slightly cooled, whip the egg white mixture using a hand or stand mixer fitted with a whisk attachment until it reaches stiff peaks, around five minutes. Whisk in the vanilla bean paste. The meringue should be smooth and glossy.
- Slice the cooled fudge bars unto desired size. Top each with a generous dollop of meringue. If desired (highly recommend!), toast the meringue using a kitchen torch. Enjoy! Finished bars last up to 5 days covered in the refrigerator. Meringue should be stored separately, and will last up to 4 days sealed in the refrigerator.