- 14 ounces 400g digestive biscuits or graham crackers, broken into 1-inch chunks
- 8-9 ounces 225-250g dark chocolate (70% cocoa), chopped
- 1/2 cup 115g unsalted butter
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract optional
- 1/2 cup chopped toasted nuts walnuts or pecans, optional
- For topping: Cocoa powder or extra melted chocolate
Break biscuits into chunks and place in a large bowl.Melt chocolate, butter, and condensed milk in microwave (20-second bursts) or double boiler until smooth; stir in vanilla.Pour over biscuits (and nuts); fold until coated.Line 8x4-inch loaf pan with parchment; press mixture firmly into pan.Chill 4+ hours until set; slice and dust with cocoa.
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Quality chocolate is key – Use at least 70% cocoa to avoid overly sweet results; cheaper bars can turn grainy.
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Don't rush the chill – At least 4 hours ensures firm slices; cutting early leads to mess.
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Press tightly – Loose packing causes crumbling; use a spoon bottom for even compaction.
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Room temp serving – Let sit 10 minutes before slicing for the best fudgy texture.
