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Ingredients

  • 1 package of BUTTER COOKIES TOPPED WITH DARK CHOCOLATE 70% COCOA
  • 30 ml (2 tbsp) sugar
  • 90 ml (1/ 3 cup) melted butter
  • 125 ml (1/ 2 cup) whipping cream, 35%
  • 240 g (8 oz) dark chocolate
  • 60 ml (4 tbsp) Baileys (optional)
  • 500 ml (2 cups) miniature marshmallows

Célébration

Butter Cookies Dark Chocolate 70% Cocoa

See the product

Servings

10

Preparation

20 min

Cooking

12 min

  1. Preheat oven to 180°C (350°F).
  2. Reduce cookies to crumbs and combine with sugar and melted butter.
  3. Pour the mixture into a 20 cm (8-inch) pie plate.
  4. Bake in centre of oven for about 5 minutes and let cool for 15 minutes.
  5. Heat the cream until it begins to simmer. Remove from heat. Add the dark chocolate and stir until melted.
  6. Add Baileys and mix.
  7. Pour the mixture into the pie shell.
  8. Refrigerate about 4 hours.
  9. Just before serving, cover the pie with miniature marshmallows and toast under the broiler for about 2 minutes.

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