Servings
15
Prep time
Cook time
Recipe
Ingredients
- 2 x 250g packs Choc Ripple biscuits
- 350g butter, divided
- 175g milk chocolate melts
- 10 Twirl double chocolate bars
- 500g cream cheese
- ¾ cup caster sugar
- 3 tsp powdered gelatine, dissolved in ¼ cup of boiling water
- 2 tsp vanilla extract
- 300mL cream, divided
- 200g dark choc melts
Method
- Place the Choc Ripple biscuits into a food processor and blitz into a fine crumb. Melt 250g butter and mix through the chocolate crumbs.
- Grease and line a slice pan and allow some baking paper to overhang. Press the crumb mixture evenly into the base of the tin and flatten firmly. Chill in the fridge.
- Meanwhile, place the milk chocolate melts in a microwave-safe bowl, along with 50g butter. Heat in 30-sec bursts, stirring in between until melted and combined.
- Spread the melted chocolate over the chilled base and then lay the Twirl chocolate bars over the top, breaking into rows where needed. Keep the leftover bars and pieces aside. Place the pan back into the fridge to chill.
- Using an electric mixer, beat the cream cheese and sugar until smooth. Fold in the gelatine mixture, vanilla and 250mL cream.
- Crumble the leftover Twirl through the cheesecake mix and fold to combine, then pour into the base and chill until set.
- Lastly, place the dark chocolate melts in a microwave-safe bowl along with the remaining 50g butter and 50mL cream.
- Heat in 30-sec bursts, stirring in between, until melted and combined.
- Cool for 1 min, then pour over the top of the slice. Chill until set, then carefully remove from the tin using the baking paper handles.
- Using a hot knife, cut into slices and serve.
- Note: You can switch out any chocolate bar — just consider how it will look once sliced.
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