No-Bake Chocolate Crunch Cookie Cake
Biscoff/Lotus Cookies or Graham Crackers work wonderfully in this recipe and 5 ingredients in total!
As you know, I’m always trying to improve the blog to make things clearer and easier for my people. I am really pleased to now include a recipe card (thanks as always to my son Yehuda, my IT guy for the blog) which will hopefully make your lives just a bit smoother. Not to mention, it looks awful pretty, just sayin’.
Yuda’s son Shachar, is a budding cook/baker (he’s 11) but he’s enthusiastic and likes (unlike both his parents) to play in the kitchen. I didn’t specifically have him in mind for this recipe, really it’s for all those who just don’t wanna turn on the oven and want something fast, yummy and pretty easy with as few ingredients as humanly possible.
So’s I’ve been playing around with all different kinds of recipes (DH is pretty stoic about it and manfully eats his way through some more successful and some less 😉 ) but this one is sorta a hodge podge of a few recipes I’ve seen, something of a take off on the Queen’s biscuit (cookie) cake but not precisely. It needs 2 hours of refrigeration to harden into this incredibly marvelous chocolate bar with crunch type of concoction and I had a great cross section of people to try it out on, both little grandkids ( not quite 2- 20 years old) and old fogies like me and DH and my youngest Netanel and Ayelet who had just returned from the wilds of Montenegro of all places (gorgeous, they said).
Okay, here’s the verdict. It disappeared in leaps and bounds. Every time on Shabbat that I walked into the kitchen, more was gone. Late in the evening, I spied DH boldly taking the last chunk off the platter and devouring it with great satisfaction. OH! Almost forgot. Yuda deserves to get to taste at least some of these goodies. I told him Shachar the 11 year old could make this on his own and brought him some to try (and shared with the kids, including Shachar). His response? OMG. I think Shachar’s gonna make it.
So gather your ingredients
Put the lotus biscuits (or graham crackers) in a ziplock bag.
Whack them not till pulverized but rather into small bits and pieces like so.
As you can see above, not too big, not too small and the pieces aren’t even, that’s correct.
In a separate microwaveable bowl, place the semi sweet and dark chocolate (I use a third semi sweet and the rest dark for a deeper flavor but it’s up to you) with the butter/marg.
Zap in the microwave for about a minute. Peek at it and if it looks a bit melty, give it one more minute. It should look like this
Now stir well till smooth and glossy
a bit more stirring and
Quickly add the corn syrup (for those who don’t have corn syrup to hand, you can substitute honey although it will affect the flavor profile) and the cream
Aaand stir till, you got it, smooth and glossier (the corn syrup makes it so)
Ain’t it pretty? Yup yup it is. Now pour over the whacked cookies in the bowl and stir till each bit is coated in the chocolate mixture, also known as stir stir stir.
Pour the lot into a parchment lined long loaf about 12 x 4 inches (30 x 10 cm) or a 9 x 9 inch (23 x 23 cm). Pat a bit so it’s more or less even on top.
Place in fridge for 2 hours to cool and harden.
To serve, remove from fridge, flip onto platter and peel off parchment. Let sit about 30 minutes for ease of slicing. Fabulous.
No-Bake Chocolate Cookie Crunch Cake
Ingredients
Equipment
Method
- Whack cookies in ziplock bag with rolling pin till you have smallish chunks, do not powder them, rather bits and pieces.
- Place in medium bowl and set aside.
- Place both kinds of chocolate in microwaveable bowl together with butter/marg.
- Zap for a minute, check and zap another minute and stir well till smooth and glossy.
- Immediately add corn syrup and heavy cream. Stir again till smooth.
- Pour over the whacked cookies in the bowl and stir till all the bits and pieces are coated.
- (You will see it's still got some pockets of liquidy chocolate. That's correct, no worries, it will harden up and suspend the cookies in the chocolate).
- Pour mixture into a parchment lined long loaf pan or 9 x 9 (23 x 23 cm) pan.
- Place in fridge for at least 2 hours
- Remove from fridge, flip onto platter, peel off parchment. Chocolate will have hardened. Best kept in fridge till serving. Let sit about 20-30 minutes before slicing and serving.
What can we use instead of corn syrup?
honey will work as well but just know you will taste the honey, corn syrup won’t give a flavor note.
what actual chocolate did you use?
I live in Jerusalem and am not thrilled with the quality of the the choc chips that that I see in the supermarkets here.
A rccommendation would be much appreciated.
Rachelle Grunsfeld.
Hi Rachelle
I used a combo of Lubeca chocolate and semi sweet chocolate chips – the Oppenheimer’s. Sometimes I use a different brand of chips (depending what I can get my hands on – although I nearly always have Lubeca to hand) called Almandos (אלמנדוס).
thank you so much for your prompt answer ! Can I ask you where I can find these makes as I don’t recall seeing these names in the big supermarkets.
thanks so much
Rachelle Grunsfeld.
I actually just ordered a few bags of the lubeca chocolate online from Rami Levi, believe it or not. Otherwise stores that have baking products will certainly carry them but can’t get easier than ordering online!
Love all of your recipes.
I have a query that has no connection to any of your recipes
what in Heavens name is duck sauce? I often see this in American magazines.
Thank you 🙏🏻! Duck sauce is usually sweet and sour although it can be a spicy version as well that is a thick, somewhat gelatinous condiment. You can dip Chinese deep fried noodles into it or (yep) use it on duck, chicken or beef. It’s made with peaches and apricots and vinegar and sugar. I’ve got a jar in my fridge and I use it (sparingly) often.