Marie Biscuit with Milo Cocoa Condensed Milk

Introduction

You cook Milo chocolate drink powder, cocoa powder, sweetened condensed milk, eggs, and water into a thick chocolate base, then fold in broken Marie Biscuits and Nestum Cereal flakes. Once it cools in a lined mold, you get a firm, sliceable biscuit cake that works well for make-ahead snacks or a chilled dessert.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 12

Ingredients

• 250 g butter, cut into chunks
• 1 cup Milo chocolate drink powder
• 1 cup cocoa powder
• 1 cup sweetened condensed milk
• 3 eggs
• About 1 cup water
• 2 packets Marie Biscuits, broken into quarters
• 1 cup Nestum Cereal flakes

Instructions

1. Melt the butter in a saucepan over low heat. Whisk in the Milo chocolate powder, cocoa powder, and condensed milk.
2. Mix in the eggs and water. Cook, stirring, until thickened.
3. Remove from the heat, and stir in the biscuit pieces and cereal flakes so everything is well coated with the chocolate mixture.
4. Transfer the mixture into a mold (e.g. cake pan, aluminum tin, tupperware) that has been lined with parchment or plastic.
5. Tap the mold a few times on a hard surface to even everything out.
6. Let cool completely, then unmold and cut into slices.

Variations

• Replace the Marie Biscuits with digestive biscuits if you want a slightly denser, less delicate crunch.
• Replace the Nestum Cereal flakes with cornflakes for a crisper texture and a lighter cereal flavor.
• Use dark cocoa powder in place of regular cocoa powder if you want a less sweet, more bittersweet chocolate finish.
• Chill the filled mold in the fridge after it cools if you want firmer slices that cut more cleanly.
• Press the mixture into a loaf pan instead of a wider cake pan if you want thicker slices with more visible biscuit layers.

Tips for Success

• Keep the heat low when you add the Milo chocolate powder, cocoa powder, and condensed milk so the mixture stays smooth and does not catch at the bottom.
• Stir continuously after adding the eggs and water; the mixture should thicken enough to coat the biscuits without looking dry.
• Break the Marie Biscuits into fairly even quarters so you get a consistent texture in every slice.
• Line the mold with enough parchment or plastic to leave overhang, which makes unmolding much easier.
• Let the mixture cool completely before cutting or the slices can crumble and lose their shape.

Storage and Reheating

Store the slices in an airtight container in the fridge, with parchment between layers if you stack them. They keep well for up to 5 days.

For longer storage, freeze them in a freezer-safe container for up to 1 month. Thaw in the fridge overnight before serving.

You do not need to reheat this recipe. If the chilled slices are very firm, leave them at room temperature for 10 to 15 minutes before eating.

FAQ

Why did my chocolate mixture turn lumpy after adding the eggs?

The heat was likely too high. Keep the saucepan over low heat and stir continuously so the eggs blend in and thicken the mixture instead of scrambling.

Can you make this without Nestum Cereal flakes?

Yes. You can replace the Nestum Cereal flakes with cornflakes or add a little more broken biscuit, though the final texture will be less light and crisp.

What kind of mold works best?

A cake pan, aluminum tin, or tupperware all work as long as you line it well. A smaller mold gives you thicker slices, while a wider mold gives you thinner ones.

How do you know the mixture is thick enough before adding the biscuits?

It should look glossy and noticeably thicker than when you started, not runny. If it still pours like a thin sauce, cook and stir a little longer before folding in the biscuit pieces and cereal flakes.