Biscuit Chocolate Bars (Print Version)
# Ingredients:
→ For the Biscuit Base
01 -
12.3 oz (350g) cookies, finely crushed
02 -
1 cup (3 oz / 85g) finely ground peanuts
03 -
½ cup (3 oz / 85g) white sugar
04 -
1 packet (10g) vanilla sugar, if you like
05 -
½ cup (1.6 oz / 45g) cocoa powder
06 -
¾ cup (6 fl oz / 180ml) heavy cream
07 -
½ cup (3.9 oz / 110g) softened butter
→ For the Chocolate Coating
08 -
3.2 oz (90g) milk chocolate
09 -
1 oz (30g) dark chocolate
10 -
2 tbsp (1 oz / 30g) cooking oil
→ For the Topping
11 -
¾ cup (2.5 oz / 70g) finely chopped peanuts
# Instructions:
01 -
Take your biscuits or cookies and crush them into a powder—use a food processor to make it easy. In a large mixing bowl, add the crumbs, peanuts, sugars (vanilla sugar too if you’re using it), and cocoa powder. Stir everything together well.
02 -
Gently heat the butter in a saucepan until melted, then mix it with the cream. Pour this creamy mixture over your dry ingredients and stir until you get a dough that clumps together. If it feels too dry, drizzle in some more cream; if it’s sticky, sprinkle in a little more crumbs.
03 -
Grab a baking dish (around 9x13 inches) and line it with parchment paper. Press the mixture into the dish to form an even base layer. Use the back of a spoon or the bottom of a flat glass to press it down firmly. Pop it in the fridge and let it chill for about 30 minutes so it sets.
04 -
Take both kinds of chocolate and break them into chunks, putting them in a heatproof bowl. Melt using the double-boiler method (place the bowl over simmering water) or microwave in short bursts, stirring each time. Once smooth, stir in the oil to make it shiny and easy to spread.
05 -
Take out the chilled base and pour your melted chocolate over it, spreading it evenly with a spatula. Sprinkle the chopped peanuts over the chocolate before it sets. Put it back in the fridge and let it chill for about an hour until everything firms up.
06 -
Once it’s all set, lift the dessert out of the dish using the parchment paper. Take a sharp knife and cut into bars or squares. To get clean cuts, wipe the knife after each slice.
# Notes:
01 -
Keep these in a sealed container in the fridge for up to 7 days.
02 -
If you freeze them (wrapped well), they’ll last about 3 months.
03 -
For the best bite, bring them to room temperature for 10–15 minutes before serving.
04 -
Use tea biscuits, graham crackers, or digestive biscuits for the best taste.