This delicious dessert is definitely worth a cheat day.
Lindsey Joy Smith shares how to make this no-bake treat.
Crumb Crust
¾ cup butter, softened
½ cup white sugar
2/3 cup unsweetened cocoa powder
2 eggs, beaten
3 1/2 cups Biscoff crumbs
2 cups flaked coconut
Custard Buttercream Icing
1 cup butter, softened
1/3 cup heavy cream
¼ cup custard powder
4 cups confectioners’ sugar
Nutella Chocolate Topping
8 ounces semisweet baking chocolate
¼ cup Nutella
2 teaspoons butter
1. Combine 1/2 cup butter, white sugar and cocoa powder in a medium saucepan over low/medium heat. Stir occasionally until melted and smooth. Beat the egg in small bowl. Add a bit of the coca mixture to warm the egg. Stir the egg into the cocoa until thick, 2 to 3 minutes. Remove from heat and mix in the Biscoff crumbs, coconut. Press into the bottom of an ungreased 9 X13 inch pan.
2. For the middle layer, cream together the butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners’ sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
3. While the second layer is chilling, melt the semisweet chocolate and Nutella, and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.
For more recipes from Lindsey, visit www.thechipperchef.com.
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