Advertisement

Ingredients

  • 450g dulce de leche
  • 450g soft cheese
  • 250ml milk or coffee, for soaking
  • 750g thin chocolate biscuits (see tip, below)
  • cocoa powder, for dusting
  • 50g milk chocolate chips, to decorate

Method

  • STEP 1

    Combine the dulce de leche and soft cheese with a pinch of salt until smooth. Set aside.

  • STEP 2

    Pour the milk or coffee into a shallow bowl and dip in each chocolate biscuit for a few seconds until soaked but not falling apart. Arrange half the soaked biscuits in a 20 x 30cm baking tin or rectangular baking tray (ours was 3.5cm deep) in a single layer.

  • STEP 3

    Spread a thick layer of the dulce de leche mixture over the layer of biscuits, then repeat with the remaining biscuits and dulce de leche mixture until everything has been used up (you should finish with a layer of the dulce de leche mixture). Chill for at least 2 hrs until set, or ideally overnight. Before serving, dust with cocoa powder and scatter with the chocolate chips. Cut into squares. Will keep chilled for up to 24 hrs.

Recipe tip

If you can’t find thin chocolate biscuits, you can use bourbon biscuits – just split them and scrape away the filling, being careful not to snap the biscuits.

Recipe from Good Food magazine, August 2022

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement