No-Bake Chocolate Biscuit Log

This recipe is simple, requires no baking, and results in a rich, firm chocolate log that’s perfect for slicing.

Prep Time	Set Time	Total Time	Yields
15 minutes	3-4 hours (or overnight)	~4 hours	1 log (approx. 12-15 slices)

Category	Item	Quantity	Notes
Dry	Digestive biscuits (or other plain biscuits like Marie)	250 g	Roughly crushed.
	Unsweetened Cocoa Powder	3 Tbsp	For intense chocolate flavor.
	Powdered Sugar (Icing Sugar)	100 g ( $\frac{1}{2}$ cup)	Sifted to avoid lumps.
Wet/Fat	Unsalted Butter	100 g ( $\frac{1}{2}$ cup)	Cut into cubes.
	Milk	80 ml ( $\frac{1}{3}$ cup)	Full-fat works best.
	Dark Chocolate (70% cocoa or higher)	100 g	Chopped or broken into small pieces.
Flavor	Vanilla Extract	1 tsp	Optional.
	Optional: Rum or Brandy	1 Tbsp	For adult-friendly flavor.
Garnish	Optional: Chopped Nuts (Walnuts, Almonds)	$\frac{1}{4}$ cup	For crunchy texture.
	Optional: More Cocoa or Powdered Sugar	For dusting.

Place the biscuits in a large bowl.
Use your hands or a rolling pin to roughly crush them. You want a mix of fine crumbs and larger pea-sized pieces for texture. Set aside.

In a medium saucepan, melt the butter over low to medium heat.
Once melted, remove the pan from the heat.
Add the dark chocolate pieces and stir continuously until they are completely melted and the mixture is smooth.
Return the pan to very low heat. Add the milk, powdered sugar, and cocoa powder. Stir well until everything is combined into a rich, smooth sauce. Do not let it boil.
Remove from heat and stir in the vanilla extract (and rum/brandy, if using).

Pour the warm chocolate mixture over the crushed biscuits in the bowl.
If using, stir in the chopped nuts now.
Use a wooden spoon or spatula to mix thoroughly until all the biscuit pieces are completely coated.
Lay a large sheet of parchment paper (or cling film) on your counter.
Spoon the entire mixture onto the center of the parchment paper.
Use the paper to help you roll the mixture into a tight log shape, about 6-8 inches (15-20 cm) long.
Twist the ends of the paper like a candy wrapper to seal and compress the log, ensuring it holds its shape.

Place the wrapped log in the refrigerator for at least 3 to 4 hours, or ideally overnight, until it is completely firm.
When ready to serve, unwrap the log.
Optional: Dust the log with powdered sugar or cocoa powder. You can use a fork to drag light lines across the surface for a “wood grain” effect.
Use a sharp knife to slice the log into $\frac{1}{2}$ -inch (1 cm) thick slices.

Enjoy! This keeps well in an airtight container in the fridge for up to a week.