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Ingredients

• 300 grams Marie Biscuits (broken into small pieces, no need to crush fully)
• 100 grams Unsalted Butter (cut into cubes, softened at room temperature)
• 200 ml Sweetened Condensed Milk (full‑fat canned version for best texture)
• 30 grams Cocoa Powder (unsweetened, sifted)
• 50 grams Chocolate Chips (semi‑sweet, optional for extra texture)
• 30 grams Mixed Nuts (roughly chopped, optional)
• 1 teaspoon Vanilla Extract (pure extract)

Instructions

1. Prepare the Biscuit Base

   Place the broken Marie biscuits in a large mixing bowl. If you prefer a finer texture, pulse a handful in a food processor, but keep most pieces chunky.

   Time: PT5M

2. Melt Butter and Mix with Condensed Milk

   In a saucepan over low‑medium heat, melt the butter. Once melted, stir in the sweetened condensed milk, cocoa powder, and vanilla extract. Cook gently, stirring continuously, until the mixture is smooth and glossy – about 5‑7 minutes. Do NOT let it boil.

   Time: PT7M

   Temperature: Medium heat

3. Combine Wet and Dry Ingredients

   Pour the warm chocolate‑butter mixture over the biscuits. Add chocolate chips and chopped nuts. Using the spatula, fold everything together until the biscuits are fully coated and the mixture starts to clump.

   Time: PT5M

4. Press into the Tray

   Line the baking tray with parchment paper. Transfer the biscuit mixture onto the tray and press firmly with the back of a spoon or a flat spatula to create an even slab about 1‑1.5 cm thick.

   Time: PT5M

5. Refrigerate Overnight

   Cover the tray with plastic wrap and place it in the refrigerator for at least 12 hours (overnight) to set.

   Time: PT0M

6. Cut and Serve

   Remove the set cake from the fridge, lift it out using the parchment paper, and place on a cutting board. Using a sharp knife, cut into squares or rectangles (about 4 cm each). Serve chilled or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

4 g

Carbohydrates

38 g

Fat

16 g

Fiber

2 g