Marie Biscuit Delight

These fudgy, crunchy, chocolate bars are a fun snack for gatherings and parties. They are quick to make and does not require too many ingredients.

For our recipe we have used the Munchee Tikiri Marie Biscuits, provided to us by one our partners, Pyramid. These are so good to have with a cup of warm tea or coffee. It can also be very versatile - you can use them in desserts and other recipes.

Serving size: 6 2×2-inch square bars

Ingredients:

For chocolate and biscuit mixture

• 1 packet Munchee Tikiri Marie Biscuit (20 biscuits)
• ¼ cup unsalted butter
• 3 tbsp condensed milk
• 2 tbsp cocoa powder
• 1 tbsp honey
• 1/8 tsp salt

For the melted chocolate

• 80g chopped milk chocolate
• 1 cup water

For topping

• 1 tsp rainbow sprinkles

Instruction:

1. First, crush 1 packet Munchee Tikiri Marie Biscuit (20 biscuits) using your hands to make large crumbs. Then using the pestle, from a mortar and pestle, continue to crush the biscuits until it becomes coarse. The largest crumbs should be around 1-2 cm.
2. Then, to a sauce pan, add ¼ cup unsalted butter, 3 tbsp condensed milk, 2 tbsp cocoa powder, 1 tbsp honey, and 1/8 tsp salt. On low heat, stir and cook the mixture for around 2 minutes (this might take longer depending on the temperature of the butter) or until the butter is fully melted and combined.
3. Turn the heat up to medium and cook for another 1-2 minutes, until the sauce starts to rapidly bubble. Make sure to stir continuously using the spatula to avoid burning.
4. Then turn off the heat and add in the crushed Munchee Tikiri Marie Biscuits. Mix with the chocolate sauce until evenly coated.
5. Add the biscuit mixture to a container or tray and press down with a spatula to create a firm, even layer. We have used a baking tray of 5×4 inches. Place it in the refrigerator for 20 minutes to chill.
6. Next, to a saucepan, add 1 cup of water and heat it up on high heat for 1 minute or until it starts steaming. Then turn down the heat to medium low, and place a glass bowl with 80g chopped milk chocolate on top of the saucepan. The bowl needs to be larger than the pot for this, to create a double boiler.
7. Using a spatula, gently stir and melt the chocolate for around 3-4 minutes. Once melted, pour over the chilled biscuit mixture and spread using a spatula to create an even layer.
8. Lastly, sprinkle 1 tsp of rainbow sprinkles over the melted chocolate and place it in the fridge for another 35-40 minutes. Once chilled, you can cut to small squares and serve.