These Mexican Hot Chocolate Shortbread Bars with marshmallow and a hint of spice are a delightful treat. They combine the rich flavors of cocoa and cinnamon with the sweetness of marshmallows, making them perfect for enjoying with a cup of hot chocolate.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1 cup unsalted butter, cold and cubed. 1/2 cup mini marshmallows. 1/2 cup semi-sweet chocolate chips. 1/4 cup chopped pecans optional. 1/4 teaspoon chili powder adjust to taste. 1/4 teaspoon cayenne pepper adjust to taste. 1 teaspoon vanilla extract. 1/4 cup powdered sugar for dusting. Additional mini marshmallows for topping optional.
Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and line an 8 by 8-inch 20 by 20 centimeter baking pan with parchment paper, leaving a small overhang for simple removal. Put the flour, cocoa powder, salt, granulated sugar, and ground cinnamon in a food processor. To combine, pulse a few times. Toss in the cold, cubed butter and pulse in the food processor until the mixture looks like coarse crumbs. Stir in the mini marshmallows, vanilla extract, chili powder, cayenne pepper, and semi-sweet chocolate chips if using. Once the dough comes together, pulse a few more times. Using a spatula to smooth the top, press the mixture evenly into the baking pan that has been prepared. A toothpick inserted into the center should come out with a few moist crumbs after baking for 25 to 30 minutes in a preheated oven, or until the edges begin to pull away from the sides. After taking the pan out of the oven, let it cool fully in the pan on a wire rack. After cooling, remove the shortbread bars from the pan by using the overhanging parchment paper. Transfer them to a chopping board. Cut the bars into the appropriate sized squares or rectangles. For a hint of "Mexican hot chocolate" style and a hint of sweetness, dust the tops of the bars with powdered sugar. For an added dose of marshmallow flavor, feel free to place a few extra mini marshmallows on top of each bar. With a marshmallow twist, serve and savor your Mexican Hot Chocolate Shortbread Bars!
Prep Time: 20 minutes
Cook Time: 30 minutes
Riverside Library
