Directions
- Break the biscuits into small pieces using your hands or by placing them in a ziplock bag and gently crushing them with a rolling pin. Avoid making fine crumbs — you want uneven chunks for texture.
- In a small saucepan over low heat, melt the butter until smooth.
- Stir in the cocoa powder and salt, mixing until fully dissolved and the mixture is glossy.
- Add the condensed milk and vanilla extract, stirring constantly until well combined. The mixture should be thick, shiny, and uniform.
- Remove from heat and pour the chocolate mixture over the crushed biscuits.
- If using, add chopped nuts for extra crunch.
- Mix gently with a spatula until all biscuit pieces are coated evenly in the chocolate mixture.
- Lay out a large piece of plastic wrap or parchment paper on your work surface. Transfer the mixture onto it and shape it into a log or rectangular bar.
- Wrap tightly and refrigerate for at least 4 hours, or until firm enough to slice. For best results, chill overnight.
- Once set, unwrap the cake and roll it in desiccated coconut, extra cocoa powder, or drizzle with melted chocolate before slicing.
Recipe Details
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8–10 slices
Difficulty: Easy
Variations & Substitutions
- Add a flavor twist: Stir in a splash of rum essence or coffee for a grown-up version.
- Nut-free: Skip the nuts and add mini marshmallows or dried fruit pieces instead.
- White chocolate version: Replace cocoa with melted white chocolate for a creamy variation.
- Vegan option: Use vegan biscuits, coconut oil instead of butter, and vegan condensed milk.
Serving Suggestions
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