No baking is involved, no eggs, minimal measuring, foolproof.
The taste of these bites is similar to the Brazilianbrigadeiros, but they are a lot easier to make, since there is no cooking of anything (fudgy).
This recipe is adapted from Marlene Mattar’s Ma’edat Marlene; she adds melted white chocolate on top in a swirl pattern.
INGREDIENTS: 36 pieces (using an 8X8inch pan)
- 2 cups of cookie crumbs, such as Digestive biscuits or graham crackers
- 1/4 cup of melted unsalted butter
- 1 cup of sweetened condensed milk (add a few tablespoons more if the dough is too dry)
- 1/2 cup of cocoa powder (Dutch-process better)
- 2/3 cup of coarsely and finely chopped nuts (walnut, pistachios, pecans, almonds)
- 1/2 cup of shredded coconut (optional)
- Extra nuts or shredded coconut to coat or garnish
- Place the cookie crumbs, cocoa powder, coconut (if using), nuts (fine and coarse), in the bowl of a food processor or mixer; mix thoroughly and add the melted butter, then add the condensed milk. You should get a thick and moist dough.
- Transfer the dough to a pan lined with wax paper. Press on it using a large sheet of plastic wrap under your fingertips to extend the dough all over the pan as evenly as possible. Cover with the plastic wrap and place in the fridge for a couple of hours. Cut in small squares, garnish with a nut if desired, or chocolate sprinkles or some melted chocolate, and serve.
NOTE: I added the coarsely chopped nuts for looks; the finely chopped nuts are added to give the sweets some richness and fudginess. You could do one or the other or a mixture of both.
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