BWY HOLDINGS SDN BHD (1108277-W)
No. 22, Jalan Anggerik Mokara 31/44
Kawasan Industri Kota Kemuning
40460 Shah Alam, Selangor, MALAYSIA. +603 5525 1000 hello@bakewithyen.my
Line an 8 x 13-inch cake pan with parchment paper, leaving some overhang all around to help with removal of the chocolate bar from the pan.
Mix well crushed biscuits with melted butter. Pour into a pan and press down firmly.
Bake in a preheated oven at 180˚C for 15 minutes, put aside to cool.
Once the base is cool, spread evenly with Cookies Penotti Speculoos Crunchy Spread, smooth it.
Cover with cling wrap and refrigerate for an hour.
Using double boiling method, melt the chocolate coins and oil together.
Pour the melted chocolate over the cookie spread and refrigerate for a few hours until completely set.
Cut into squares before serving.
Cara Membuat:
Lapiskan kertas minyak di dalam loyang kek 8 x 13 inci, tinggalkan sedikit ‘overhang’ di sekelilingnya untuk membantu mengeluarkan coklat bar dari loyang.
Gaul sebati biskut hancur dan mentega cair. Tuangkan ke dalam loyang dan tekan padat.
Bakar di dalam ketuhar yang telah dipanaskan pada suhu 180˚C selama 15 minit, ketepikan.
Sapukan Cookies Penotti Speculoos Crunchy Spread di atas biskut yang telah sejuk, ratakan.
Tutup dengan cling wrap dan sejukkan selama satu jam.
Menggunakan kaedah double boiling, cairkan coklat coins dan minyak, gaul sebati.
Tuangkan coklat cair di atas biskut dan sejukkan selama beberapa jam sehingga coklat menjadi keras.