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Bakery

Chocolate Biscuit Slabs (No-Bake Biscotti-Style)

Layered biscuit-chocolate slabs — easy to make, photogenic to slice. The two-bake biscotti effect without the second bake.

Prep
10 min
Cook
25 min
Serves
12

Per serving

156kcal
Protein
2g
Carbs
17g
Fat
9g
Fibre
2g

Ingredients

  • 200 gChocolate (milk or dark), melted
  • 10–12Plain biscuits (Marie or digestive)

Method

  1. 1

    Line a rectangular slab mould with baking paper.

  2. 2

    Pour a thin layer of melted chocolate to cover the base.

  3. 3

    Place biscuits in a single layer, breaking to fit corners.

  4. 4

    Pour more melted chocolate to cover the biscuits completely. Tap the mould.

  5. 5

    Refrigerate 20 minutes. Lift out by the paper. Cut into bars with a hot knife.