I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Monday, November 8, 2021

No Bake Biscuit Cake

This not-too-sweet chocolate no bake biscuit cake is incredibly delicious, a cinch to make and you may already have all the ingredients  in your pantry!

325 g or 11 oz (about 2 2/3 sleeves) Maria biscuits or any digestive cookie or graham cracker
1/4 cup chopped walnuts (optional)
1/2 cup sugar
1/4 cup unsweetened cocoa
1/2 cup cold water
1/3 cup butter 
1 tsp vanilla 

Whisk the sugar, cocoa powder, cold water and butter together in a saucepan. Bring to a boil on medium heat then simmer for 7 minutes, stirring regularly. Remove from heat.
Toast the chopped walnuts in a pan 2-4 minutes then add to the chocolate mixture along with the vanilla.
Break up the cookies into a large bowl. I like the pieces bigger as you can see, but you may break the cookies into small pieces as you prefer. Pour the chocolate mixture in and toss together with two big spoons to completely coat the cookies. It may look dry by that's ok. This bowl pictured wasn't big enough, I had to transfer everything to a larger bowl to have room to mix well.

Line the bottom of you choice of pans with parchment paper. I used 2 - 5" springform pans, but you could use an 8 or 9" pan or even a loaf pan. Spoon the mixture into the pans, pressing into place.

Refrigerate overnight before cutting to serve. That will give the cookies enough time to absorb moisture from the chocolate syrup.

Very good plain, but everything is better with whipped cream!

Store in refrigerator.
Wrapped well this biscuit cake may be frozen then thawed in refrigerator when needed. 
Makes about 10 servings

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