Directions
– In a bowl, mix crushed biscuits with melted butter, transfer to a baking tray and press.
In another bowl, mix the cream cheese, eggs and sugar.
Pour over pressed biscuits. Bake at 160°C (320°F) for 45 minutes.
Cut them into squares and dip them in the mixture of melted chocolate and hazelnuts.
Freeze for 15 minutes.
Whenever I make this, my husband is over the moon; it’s his weakness.
Pecan cream pie
ROASTED CAULIFLOWER STEAKS WITH TAHINI SAUCE
Discover the Magic of Mixing Condensed Milk with Cornstarch and Chocolate
Tuscan White Bean Soup
French Onion Soup Stuffed Meatloaf — Changing the way the world thinks about meatloaf!
3 tips for removing food residue and encrusted grease from stoves and ovens
Banana Pudding Cookie Sandwiches
Butterfinger Ecstasy Cake