Chocolate Digestive Cookie Butter

The nations favourite biscuit, blended and turned into a tasty rich cookie butter, topped with a smooth homemade milk chocolate spread! Perfect to pour on ice cream, spread on toast or eat straight from the jar!

Chocolate Digestive Cookie Butter

I am always up for a challenge, and always have the thought that anything can be turned into a spread! This cookie butter is sweet, rich and creamy greatness with a hint of crunch from the biscuits!
Cook Time 1 hr
Cooling time 5 hrs
Course Snack
Cuisine Snack
Servings 1 Jar

Equipment

  • Food Processor

Ingredients
  

Chocolate spread

  • 200 g milk chocolate
  • 3 tbsp sunflower oil

Cookie butter

  • 500 g Milk chocolate digestives
  • 1/2 cup melted coconut oil

Instructions
 

Chocolate spread

  • Melt 200g of chocolate in the microwave in 30 second increments, stirring between until liquid.
  • Mix in the 3 tbsp of sunflower oil and put to one side.

Cookie butter

  • Put the 500g of digestives into the food processor and turn up to the highest speed.
  • These will first become crumbs, but after a few mints will form into a thick dough like paste. Once it has achieved this consistency add the melted coconut oil and blend until combined.

Assembly

  • Slowly drizzle half the chocolate spread into the cookie butter and mix with a knife creating swirls.
  • Pour into your empty jar.
  • Top the jar off with the chocolate spread.
  • Leave to set for approx 5-6 hours.
  • ENJOY!
Keyword Snack

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