Let’s Share Recipes! – Cheesecake Biscuit Sambo

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CHEESECAKE BISCUIT SAMBO

Arnott’s Butternut Snap Cookies

Woolworths French Style Cheesecake

Dark cooking/melting chocolate

Milk cooking/melting chocolate

Salt

Place an Arnott’s Butternut Snap Cookie on top of the cheesecake and, using a knife carefully trace the biscuit shape into the cheesecake. Cut out a disk of cheesecake, discard (or eat) the base. From the disk, slice it into smaller disks (it is up to you how thick you want the filling to be). I made my filling around 50 mm in thickness.

Now place one Arnott’s Butternut Snap Cookie on top to act as the lid and another on the bottom to act as a base. Repeat this process until you have the desired amount of biscuits.

Combine 50% dark chocolate with 50% milk chocolate and melt together. Now everyone has their own method of melting chocolate, I personally used the microwave but some people have their own preferred method. Just make sure you don’t burn the chocolate.

Now comes the fun part! Dunk each cheesecake biscuit sambo into the chocolate and while still wet, sprinkle a small amount of salt onto the chocolate. I personally used cracked sea salt. Place onto a rack or tray. Repeat the process until you have dipped all your cheesecake biscuits and then refrigerate them until the chocolate has hardened.

Then ENJOY!

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