Mexican Hot
Frozen hot chocolate and caramel come together to create a delicious dessert with just the right amount of spicy.
Details
Servings
6
Diffculty
Easy
Time
Active Time
30 min
Inactive Time
15 min
Total Time
45 min
Ingredients
1 carton Häagen-Dazs® Dulce de Leche Ice Cream
1-1/2 cup all purpose flour
1/4 cup dutch processed cocoa
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon baking soda
1 stick butter, room temperature
1 cup dark brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
12 ounces semi-sweet chocolate, chopped
1/2 cup turbinado sugar
Crushed cinnamon candies (optional)
Instructions
Preheat oven to 325F. Combine flour, cocoa, salt, cayenne, cinnamon, and baking powder. Set aside.
Mix butter with brown sugar and beat on medium high until light and fluffy (about 3 minutes). Beat in egg and vanilla until well mixed. Reduce speed to low and add dry mixture. Stir in chocolate.
Scoop 2 ounce balls of dough, flatten slightly, and coat with turbinado sugar. Bake for 9-11 minutes or until surface cracks slightly. Allow to cool.
Slice the pint of Dulce de Leche horizontally, remove cardboard, and place the round discs between cooled cookies.
Roll the outside of the sandwiches in the crushed cinnamon candy if desired.
