Ingredients
2 x 250 ml icing sugar
125 ml cocoa powder
1 x 230 g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature
1 ½ (300 g) packets Marie or Tennis biscuits, coarsely crushed
50 g pecan nuts, chopped (optional)
Topping:
Mini marshmallows, speckled eggs, chocolate balls and Oreo biscuits.
METHOD
Line a 20 cm x 20 cm cake pan with baking paper leaving an overhang on all 4 sides. Use this to cover the mixture with while refrigerating as well as to make it easy to lift it from the pan. Sift the icing sugar and cocoa powder together. Mix in the cream cheese and blend until smooth and well combined. Stir in the crushed biscuits. Spoon and press firmly into the prepared pan. Refrigerate until firm.
Top with any of the toppings and press slightly into the mixture. Cut into squares and enjoy!
HINTS & TIPS:
- Increase the nuts to 100 g for a nuttier taste.
- Use a potato masher to firmly press the mixture into the pan.
- Drizzle with melted chocolate for extra yumminess.
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