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Mexican Hot Chocolate Bars

Inspired by cozy spiced Mexican hot chocolate, these three layer bars are the perfect festive treat! A base layer of spiced chocolate cookie is topped with a simple spiced chocolate fudge, and finished with a homemade marshmallow cream. Simple and delicious, these bars are sure to be a crowd pleaser!
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Prep Time 2 hours
Cook Time 16 minutes
Servings: 12 bars
Ingredients Method

Ingredients
  

Cookie Base
  • 14 ½ Tablespoons salted butter
  • ½ cup coca powder
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 ⅔ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ⅛ teaspoon cayenne
  • ⅛ teaspoon chile powder
  • a pinch of salt
Fudge
  • 2 cups dark chocolate chips
  • 1 12 ounce can evaporated milk
  • ½ cup granulated sugar
  • ⅓ teaspoon Chile powder
  • ⅓ teaspoon cayenne
  • 1 teaspoon vanilla
  • 1 Tablespoon salted butter
Meringue
  • 6 large egg whites
  • 1 ¼ cup granulated sugar
  • 2 teaspoons vanilla bean paste

Method
 

Start by making the cookie base
  1. Preheat the oven to 350℉. Grease and line a 7x11 inch rectangular baking pan with parchment paper and butter. Set aside.
  2. 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.
  3. 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.
Make the fudge
  1. 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.
  2. 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.
Make the meringue
  1. 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.
  2. 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.
Serve
  1. 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.