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No Bake Cookie Bars

 

Prep time: 10 mins Difficulty: Easy Servings: 16

    Ingredients:

    • 2 Boxes of Nairn’s Gluten Free Dark Chocolate Oat Cookies
    • 150g of Spread (works better than a hard block of butter)
    • 300g of Icing Sugar
    • 2 tbsp Cocoa Powder
    • 500g your favourite chocolate

    Instructions:

    1
    Put the spread, icing sugar and & cocoa powder into a bowl and mix until completely smooth with an electric whisk or wooden spoon to create your buttercream.
    2
    Take 2 x Nairn’s biscuits. Spread 1 tbsp of the buttercream on the underside of one biscuit and then sandwich the other biscuit on top. Repeat for all your biscuits. To get the signature ‘sandwich’ look, don’t spread your buttercream to the very edge of the biscuit, leaving half a cm gap around the outside.
    3
    Carefully melt half of your chocolate by heating around 1 inch of water in a large pan until simmering, not boiling. Place a bowl on top of the pan (make sure the base of the bowl isn’t touching the water) and add your chocolate to the bowl in small squares. Once the chocolate is almost melted, remove the bowl from the heat and stir until fully melted.
    4
    Dip the sides of each biscuit sandwich into the chocolate. Place on a wire rack and put into the fridge for 10 mins to set.
    5
    Meanwhile, melt the rest of your chocolate. Then, once the biscuits have set, dip the top and bottom of each biscuit sandwiches into the melted chocolate.
    6
    Place fully coated biscuits on the wire rack and into the fridge until set. Eat and enjoy!

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