Hoffman Media


Spiced Chocolate Bars

Spiced Chocolate Bars Recipe

1 1/3 cups unsalted butter, divided
3 (1-ounce) squares semisweet baking chocolate, chopped
1 cup light brown sugar
2 tablespoons milk
1 tablespoon instant-coffee powder
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon finely ground black pepper
1/2 teaspoon chili powder
2 large eggs
2/3 cup finely chopped pecans
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa
1 (4-ounce) bar semisweet chocolate, melted
1/3 cup cacao nibs*

• Preheat oven to 325°. Spray an 8-inch square baking pan with
nonstick cooking spray. Line pan with heavy-duty foil, and spray
with nonstick cooking spray. Set aside.
• In a large microwave-safe mixing bowl, combine 1 cup butter
and chocolate. Microwave on High in 30-second intervals until
melted. Cool.
• Using an electric mixer at medium speed, add sugar to butter-

chocolate mixture, and mix until well combined. Add milk, coffee
powder, cinnamon, vanilla extract, black pepper, and chili
powder. Mix until well combined. Beat in the eggs one at a time.
Add the pecans.
• In a medium bowl, combine the flour and cocoa. Gradually add
flour mixture to egg mixture, and beat until well combined.
Pour batter into prepared pan.
• Bake for 30 to 40 minutes, or until sides pull away and a wooden
pick inserted near center comes out clean. Let cool, then remove
from pan. Cool to room temperature, then refrigerate for 1 hour.
• Melt remaining 1/3 cup butter. In a small bowl, mix together the
melted butter and melted chocolate bar until smooth. Spread
chocolate mixture over top of chilled base. Sprinkle nibs on top.
• Refrigerate 1 hour before cutting.

*Cacao nibs are available at specialty-foods stores and some supermarkets. 


Pictured with Peppermint Cookies 

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