Choclt

🚨 LAST CALL, head down to your local Coles and pick up our baking mixes for HALF PRICE

30% OFF THIS WEEK AT COLES 🚨

Haven’t tried our Caramel Biscuit Blondie well now is your chance 🏃‍♀️

RECIPE BELOW 👇🏼
COOKIE SKILLET
CHOCLT COOKIE PIE MIX
80G BUTTER (softened)
2 EGG YOLKS

Filling / topping
Biscoff spread (if you don’t like cheesecake)
Biscoff ice cream
Biscoff biscuits

1. Prepare Choclt cookie pie mix as instructed
2. Using a cast iron skillet spread 100g of cookie mix out and create a bowl inside
3. Add 90g spread into centre of cookie bowl
4. With another 100g dough create a lid
5. Top with biscuits
6. Pre heat oven to 190 degrees and cook for 12 mins
7. Let cookie pie rest for 5 mins then top with ice cream and pour spread on top.
8. Enjoy!

RECIPE BELOW 👇🏼
CRUST
500g biscoff
300g butter

CHEESECAKE
450g cream cheese
226g butter (melted)
225g icing
12g vanilla
12g lemon
660g biscoff spread
Caramel tin

1. Crush biscoff biscuits finely and mix with 300g of melted butter
2. Using springform tray use 500g of biscuit crust to shape a cheesecake crust inside the pan place in fridge to firm up
3. Using a plate press out a ‘circle lid’ on top of baking paper and place into fridge to chill
4. Mix cream cheese, lemon, icing sugar, butter and vanilla until whipped
5. Add biscoff into cheesecake mix and mix again until whipped
6. Fill half the cheesecake crust with cheesecake and then add a layer of caramel
7. Top with the other half of cheesecake mix
8. Place lid on top of cheesecake and let it chill overnight in fridge.

RECIPE BELOW 👇🏼
YOU WILL NEED
Chocolate bar mould
250g dairy milk
Dubai Choc Spread
Choclt Cookie Mix
Cheesecake recipe on our website 👀

Directions
1. Make Choclt cookie pie mix and bake let it set until cool, pick apart cookie and place in mould.
2. Melt 125g of dairy milk until liquid and pour into mould move chocolate until all edges are covered and fridge for 15 minutes.
3. Once first layer of chocolate has set add spread or make a Dubai chocolate cheesecake spread from our website
4. Melt another 125g of dairy milk and pour on top place in fridge for another half hour.
5. Check on the bar every half our until the chocolate has cooked and once it’s cooled take out from mould and enjoy!

RECIPE BELOW ⬇️

Cookie
300g Unsalted Butter (softened)
375g CASTER SUGAR
3 Egg Yolks
1.5tsp vanilla extract
412g Plain Flour
1.5tsp Baking Powder
Choc chips
Reese’s Pieces
Reese’s mini cups

Filling
Bega Caramel Peanut Butter (can make it to a cheesecake filling if you want or just spread)

1. Mix wet ingredients first (butter, egg, vanilla) and then add in sugar and baking powder
2. Once mixed add flour and choc chips mix until cookie dough is formed
3. Split dough into 3 200g cookies and add Reese’s pieces and cups to dough.
4. I use cookie circles to keep the shape put 200g of cookie dough into tins
5. Bake at 190 for 15 mins
6. Whilst cookie is cooking microwave spread for 10 seconds to soften and fill piping bag
7. Using a piping kit pipe caramel PB into the cookie while still warm
8. Top with Reese’s cup