RECIPE: Mexican Hot Chocolate Shortbread

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Mexican Hot Chocolate Shortbread

  • 2 ounces semisweet chocolate, coarsely chopped or broken
  • 2 ounces bittersweet chocolate, coarsely chopped or broken
  • 1 cup Kroger unsalted butter, softened
  • ½ cup Kroger granulated sugar
  • 2 cups Kroger all-purpose flour
  • ½ teaspoon Saigon cinnamon
  • ¼ teaspoon Kroger ancho chili pepper
  • ¼ teaspoon Kroger hot Mexican chili powder
  • 1/8 teaspoon Private Selection cayenne red pepper
  • 1 – 2 bags (11.5 oz. each) Private Selection white chocolate chips, melted
  1. Heat oven to 350°F. Grease a 9×13-inch baking pan and set aside. In a small microwave safe bowl, melt two chocolates together. Set aside and let cool to room temperature.
  2. Add butter and sugar to large mixer bowl and using whisk attachment, mix until thoroughly blended and creamed, about 3 to 5 minutes. It will look lighter in color and completely smooth. Pour in cooled, melted chocolate and blend/mix well.
  3. In a separate medium bowl, whisk flour and spices together. Gradually add to creamed mixture and mix on low speed until just incorporated, but not overmixed.
  4. Pat, press or spread batter in greased 9×13-inch pan. Cool in refrigerator about 10 minutes.
  5. Bake 18 to 20 minutes, or until dough is slightly firm to touch in center. Remove from oven and cool 10 minutes, then cut the shortbread in pan. I like to cut it diagonally with a 6×6 cut. Can also be cut in rectangles or squares. Place on pieces on cooling rack and once thoroughly cooled, drizzle with melted white chocolate. Let cool/dry, then pack in tightly covered containers.

Makes about 36 – 40 cookies.

Recipe by culinary dietitian & nutritionist Kim Galeaz, RDN, CD with inspiration from Food Network.