Ingredients
- 2½ cups (250 g) tea biscuits or digestive biscuits, broken into bite-sized pieces
- 1 cup (170 g) semi-sweet chocolate chips
- ¼ cup (55 g) unsalted butter
- ½ cup (160 g) sweetened condensed milk
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Add-Ins
- ½ cup mini marshmallows
- ¼ cup chopped walnuts or almonds
- ¼ cup raisins or dried cranberries
For Garnish
- Chocolate shavings
- Cocoa powder
- Sprinkles
- Chopped nuts
Instructions
- Line an 8×4-inch (20×10 cm) loaf pan or an 8-inch (20 cm) square pan with parchment paper.
- Place the broken biscuits in a large mixing bowl. Stir in any optional add-ins if using.
- In a heatproof bowl over a pan of simmering water (or in the microwave in 20-second intervals), melt the chocolate and butter until smooth.
- Stir in the sweetened condensed milk, cocoa powder, vanilla extract, and a pinch of salt until well combined.
- Pour the chocolate mixture over the biscuits and gently fold until every piece is evenly coated.
- Transfer the mixture to the prepared pan and press it down firmly with the back of a spoon or spatula.
- Refrigerate for at least 4 hours, or until firm.
- Lift the cake out using the parchment paper and slice into squares or bars.
Tips
- Avoid crushing the biscuits too finely—larger pieces create the classic mosaic pattern.
- Chill overnight for the best texture and easier slicing.
- Add orange zest or a teaspoon of espresso powder for extra flavor.
- Use dark chocolate for a richer, less sweet version.
Storage
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze for up to 2 months. Thaw in the refrigerator before serving.
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 10–12 slices