Wednesday, December 31, 2014

New Year's Cookies: No-Bake Chocolate Fingers

NO-BAKE CHOCOLATE FINGERS, from Canadian Living's Family Cookbook


1 pkg (350 to 400 g) digestive biscuits (For those of you who can't get digestive biscuits, you can substitute 1-3/4 cup graham cracker crumbs.)
½ cup finely chopped nuts (we use hazelnuts)
½ cup butter
½ cup granulated sugar
½ cup sifted unsweetened cocoa powder

1 Tbsp instant coffee granules
1 Tbsp hot water

2 eggs, beaten
2 tsp vanilla

1 cup semisweet chocolate chips
2 Tbsp shortening or possibly butter or cream cheese (I do not usually have shortening around so I have tried other things)

WHITE CHOCOLATE DRIZZLE (our addition): A bit of white chocolate: melt and add to the top after the rest is set. NOTE: You do not need to use as much as we did--a little drizzle is good. More than that makes them hard to cut.


Line 8-inch square pan with waxed or parchment paper, leaving enough paper hanging over the edges for easy removal later.

1. Using food processor or rolling pin, crush biscuits until in fine crumbs (or use a food processor). Transfer to bowl and add nuts.

2. In saucepan or bowl set over simmering water: melt butter; whisk in sugar and cocoa.

3. Dissolve coffee in hot water; add to pan and cook over simmering water, whisking for 1 minute or until thickened and sugar is dissolved.

4. Whisk in eggs and vanilla; cook, whisking, for 4-5 minutes or until thickened slightly. Remove from heat.

5. With fork, stir in crumb mixture. Mix well.

6. Press firmly into prepared pan (lined with wax paper). Cover and refrigerate until cool, about 1 hour.

GLAZE: (don’t prepare this until base is cooled and ready)

1. In saucepan over simmering water (or microwave), stir chocolate with shortening until melted and smooth.

2. Pour over base, spreading evenly.

3. Cover and refrigerate until set.

4. White Chocolate Drizzle, optional: melt and drizzle. Let set before cutting.

5. Using waxed paper as handles, lift square from pan. Cut carefully into small squares or fingers (running hot water over the knife helps).

6. Keep covered in refrigerator. These will keep for several days.
Previously posted here.

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