Chocolate Biscuit Bars (Print Version)
# Ingredients:
→ Biscuit Layer
01 -
12.3 oz (350g) biscuits, finely ground
02 -
½ cup (3.9 oz / 110g) unsalted butter
03 -
¾ cup (6 fl oz / 180ml) heavy cream
04 -
½ cup (1.6 oz / 45g) cocoa powder
05 -
1 cup (3 oz / 85g) finely chopped peanuts
06 -
½ cup (3 oz / 85g) granulated sugar
07 -
1 packet (10g) vanilla sugar (optional)
→ Chocolate Layer
08 -
2 tbsp (1 oz / 30g) neutral vegetable oil
09 -
1 oz (30g) dark chocolate
10 -
3.2 oz (90g) milk chocolate
→ Crunchy Topping
11 -
¾ cup (2.5 oz / 70g) finely chopped peanuts
# Instructions:
01 -
Pulverize the biscuits into crumbs with a rolling pin or processor. Toss together in a big bowl with the peanuts, cocoa, sugar, and optional vanilla sugar. Stir until everything looks combined.
02 -
In a pan, melt the butter on a low flame, then mix in the cream until smooth. Pour this warm liquid over the dry mixture and stir well. It should clump together when squeezed. Adjust moisture by adding more cream or biscuit crumbs as needed.
03 -
Grab a 9x13-inch dish and line it with parchment. Firmly press the biscuit mix into an even layer using your hands, the back of a glass, or a spoon. Chill in the fridge for half an hour.
04 -
Pop the milk and dark chocolates in a heatproof bowl. Melt them together by placing the bowl over simmering water or in short microwave bursts, stirring often. Add in the oil and stir until silky smooth.
05 -
Spread the melted chocolate over the chilled base with a spatula. Sprinkle the peanuts on top right after. Chill again for a minimum of 1 hour until set firmly.
06 -
Take the cooled dessert out of the dish by lifting the parchment paper. Slice into squares or rectangles with a sharp knife, cleaning the blade between cuts for a neat finish.
# Notes:
01 -
Keep in a sealed container in the fridge for up to 7 days
02 -
Can last up to 3 months in the freezer if wrapped tightly
03 -
Let sit at room temperature for around 10 minutes before eating for the best experience
04 -
Use biscuits like graham crackers, tea biscuits, or digestives for the best texture