- 2 Pkts Marie Biscuits
- 2 tins condensed milk
- 1/2 to 3/4 cup Kahlua
- 4 tblspns Cocoa powder
- 4 tblspns instant coffee
- 200 gms nutella spread or thermomix hazlenut spread
- coconut to dip in about 1 cup
8Recipe is created for
Step 1- Place 1 pk Marie biscuits in thermo on speed 8 for 8-10 secs then add 2 tblspns of cocoa and 2 tblspns coffee powder and mix again on speed 8 or 9 for another 5 secs or until you have a fine crumb mix. Set aside in a large bowl. Repeat with the remaining biscuits cocoa and coffee powder.
Step 2- Add 1 tin of condensed milk and half of the Kahlua to the first bowl of crumb mixture and mix well by hand until thoroughly combined.
Step 3- Line a rectangle cake tin 18 x 27 cm (approx) with baking paper then tip the first mixture in and spread over the base of the pan until level. You could add other flavoured liquers or more Kahlua if you find the mixture doesn't spread well enough.
Step4- Spread all of the nutella or hazlenut spread over the entire first layer and go right out to the edges
Step 5- Repeat Step 2 with the remaining biscuit mix and carefully spread this mixture over the nutella layer.Use the MC to press down slightly and smooth the top of the slice to make it nice and even
Step 6- Place in the fridge for at least 2 hours. Once set remove slice from pan. Cut into small bite size pieces and roll each piece in coconut. Keep refridgerated until ready to serve.
Makes a nice alternative to rum balls and not as messy as rolling balls.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.