2 cups of rolled oats
2 cups of ground almonds
4 tablespoons of unsweetened cocoa powder
8 tablespoons of milk
200g of unsalted butter
1 package of cream cracker biscuits
2 cups of rolled oats
2 cups of ground almonds
4 tablespoons of unsweetened cocoa powder
8 tablespoons of milk
200g of unsalted butter
1 package of cream cracker biscuits
Place the oats, almonds, and cocoa powder in a large saucepan
Gradually add the milk and butter, stirring well to combine
Bring the mixture to a boil over high heat, stirring constantly until the butter has melted completely
When it starts to simmer, reduce the heat and let it cook for an additional 3 minutes
Remove from heat and, still warm, begin assembly: in a shallow rectangular dish (23 x 32 cm), previously greased, place a layer of biscuits followed by a layer of chocolate cream
Alternate the layers, finishing with a layer of chocolate
Cover with aluminum foil and refrigerate for approximately 2 hours
Serve cut into small squares or rectangles.
