Everyone, get ready to gasp – what in the world is a senior student who has her university life hanging by a thread according to her studies at high school in her senior years doing posting on the first day of a school week? Shock, horror, the world is coming to an end – why, she should be hitting those maths text book which weigh heavier than a computer and bustling around researching haemoglobin or something as such.
Oops, oh well, I think I will survive since I am that senior in question
You may remember that a couple of weeks back I had a Nutella Baking Week. Good times right? Well, I mentioned that I would be unavailable for World Nutella Day and it was true, I was supposed to be but sometimes things happen and you come home one day too early (she is taking holidays too? For shame! :P) – this was the case with me and finishing all my homework happened first (I am not a complete female version of that rebel without a cause you know) and then even after driving, having time to whip up a little Nutella snack. Well, a snack I didn’t follow the recipe at all too – Gotta love impulsive forgot-to-print-recipe cooking aye?
Anyway, I came up with something I haven’t actually seen before, and remember, this recipe was being made up as I went along.
Refrigerator Candy Fudge Biscuits
What? What? What?
I like to think of it is as a fancy name for a really thick biscuit crust with slightly fudgy chewy qualities which is just made of delicious things. I simply think I could use it for the base of a cheesecake or something since it is so beautifully delicious. WHAT A HYBRID
Oh my gosh it is heavenly. Don’t ever knock it. Honestly.
What does it not contain: Sugar
What does it contain: Butter, Toblerone (I got the idea from here), desiccated coconut, Nutella (naturally)
How it should be eaten with: Slightly warmed with Rich coffee ice cream
Tell me it was the right thing to blog and ditch my English
Nutella-Toblerone Thick Fridge Biscuits
Idea created from: Gingerbread Bagels
- 1 cup (226g) melted butter
- 200g Toblerone, NOT melted
- 1/2 cup Nutella (it is subtle taste when with Toblerone so add more if desired)
- 1/4 cup desiccated coconut
- 2 cups plain sweet biscuits
- 1 1/2 cups roughly chopped roasted hazelnuts
- Chocolate icing to drizzle (optional)
- In a food processor, process biscuits and toblerone until finely chopped
- Pour mixture into a large bowl. Add in coconut, Nutella and melted butter – Stir till thoroughly combined
- Press into a lined tin or muffin liners
- Sprinkle with nuts and garnish with icing
- Refrigerate 2-3 hours or until set – enjoy!
- Store in fridge if very humid and let come to room temperature before serving
- You can make a Nutella Peanut Butter version as well – just replace half the butter with peanut butter (do not have to melt) and mix roasted peanuts with the hazelnuts and use Reese’s peanut butter cups instead of or with Toblerone
- There are infinite combinations of biscuits, add-ins and chocolate you can use so feel free to go a little crazy
Enjoy and Ciao!