16 Serves
91 Mins
Line a square baking tin with parchment paper to ensure easy removal of the slice later.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
71 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
192 mg / 1,250 mgPotassium
300 mg / 4,700 mgSodium
317 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
3 g / 28 gSugar
26 g / 50 gSaturated Fat
1 g / 20 gCholesterol
7 mg / 300 mgCaffeine
5 mgNet Carbs
43 gAlcohol
0 gCrush the biscuits into small, uneven pieces using a rolling pin or food processor, ensuring a mix of fine crumbs and larger chunks for texture.
In a large mixing bowl, combine the crushed biscuits, cocoa powder, and sweetened condensed milk, stirring until the mixture is well-coated and thick.
Press the chocolate biscuit mixture firmly into the prepared baking tin using a spatula to create an even, compact layer.
Melt the dark chocolate in a heat-proof bowl over a saucepan of simmering water, then pour it evenly over the biscuit base.
Place the tin in the refrigerator to set completely, which takes approximately 60 minutes.
9
g47
g11
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