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Choco caramel cookies


  • 42 rich tea biscuits

  • 100 g of butter

  • 150 g of pastry milk chocolate

  • 395 g of sweetened condensed milk


Grind the biscuits fine in a blender. Melt the butter. Add the condensed milk (about 195 gram) to the melted butter.

Incorporate the butter and milk mixture into the cookie powder. Mix until you get a cookie dough. Spread the cookie dough in a square mold (thickness of about 0.50 cm).

Melt au bain marie 150 gram of chocolate.

Spread the melted chocolate over the cookie dough (same thickness as the dough).

Let cool for 3 to 4 hours in the fridge.

Take it out 30 minutes before tasting and cut it in small pieces of 2 cm by 2 cm.


Add a layer of salted caramel as on the picture!


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