250g chocolate coated digestive biscuits
150g melted butter
2 tablespoons brown sugar
20g extra butter
50g milk chocolate (chopped finely)
3 teaspoons gelatine
500g cream cheese
110g castor sugar
120g BarOne, chopped finely
Blend biscuits into breadcrumbs and add butter to
combine. Press biscuit mixture into a 20cm tin (bottom
and sides or just bottom). Cover and refrigerate till
Combine brown sugar with the 20g extra butter and
2tbs cream in small saucepan, heat on low until sugar
dissolves to make butterscotch sauce.
Combine chocolate and 2 tablespoons of cream in
small saucepan and stir over low heat until chocolate
melts to make chocolate sauce.
Sprinkle gelatine over water in a small bowl over
simmering water. Stir until gelatine dissolves. Cool for
Beat cheese and castor sugar in medium bowl until
smooth. Beat remaining cream in another bowl until
soft peaks form. Stir slightly warm gelatine into cheese
mixture and add in Bar-One and fold in cream.
6. Pour half cheese mixture into prepared tin and
drizzle half butterscotch and half chocolate sauce over
cheese mixture. Repeat the process with remaining
cheese mixture and sauces.
7. Cover and refrigerate for at least three hours or
until set but best to make the day before.
INFO / TIPS / CREDITS
recipe frm a friend