Chocolate Biscuit Bars (No-Bake)

A nostalgic no-bake chocolate biscuit bars that everybody knows and eaten in one form or the other. Here's a classic Malaysian version with a modern cheese twist. Simply delightful.

Ingredients

The cake:

• 1 cup unsalted butter (250 g), room temperature

• ¾ cup condensed milk (230 g)

• 3 large eggs , room temperature

• 1 cup milo powder or nesquick

• ½ cup cocoa powder (40 g), sifted

• 10 oz plain marie biscuits (300 g), break into 4 each

Chocolate ganache:

• 1 oz milk chocolate (20 g), chopped

• 2 tablespoon whipping cream (30 ml), 35% fat

Cream cheese layer:

• 8 oz cream cheese (225 g)

• ⅓ cup whipping cream plus 1 tablespoon more, (100 ml), 35% fat

• ¼ cup icing sugar (40 g), sifted

Instructions

The cake

• In a pan, add in butter, eggs, condensed milk, milo and cocoa powder. Turn heat to low medium, mix everything together and cook until a shiny and thick mixture is formed.

• Add in the biscuits and immediately stir everything together. Make sure every piece of biscuit is coated with the mixture. Turn the heat off.

• Pour the cake mixture into a 22x22 cm square pan lined with aluminium foil (for easy cake removal later). Spread evenly. Press and compact the cake. Chill in the fridge for 4 hours.

Chocolate ganache

• In a bowl add in chocolate, whipping cream and heat in microwave for 15 seconds each time until the chocolate is melted. Stir to combine each time. Put in a piping bag and set aside.

Cream cheese layer

• In a bowl, add in cream cheese, icing sugar and mix until cream cheese is fluffy. Add in whipping cream and mix to combine and until the mixture thickens. Set aside.

Assembling

• Pour cream cheese on the cake. Spread evenly. Pipe chocolate ganache in lines. Use a skewer stick and make some cross lines. Chill overnight before serving.