Philadelphia, caramel and dark chocolate biscuits

Part of a range of recipes created by chef Valentine Warner in association with Philadelphia.

Serves: Makes 12 biscuits

Preparation time:  30 minutes

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You will need

  • 100g dark chocolate (70% cocoa solids)
  • 25g butter
  • 24 cinnamon and ginger thin biscuits (or other thin biscuits of your choice)
  • 120g Philadelphia cream cheese
  • 120g dulce de leche (or other caramel)
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Recipe Information

Step by step guide to making Philadelphia, caramel and dark chocolate biscuits

  1. Break the dark chocolate into a small glass bowl placed over a small saucepan of simmering water. Then add the butter and melt the two together, stirring until well mixed.
  2. Laying each biscuit flat on the work surface so as not to break them, carefully spread 12 with a generous and even layer of Philadelphia.
  3. Next, spread a similar amount of dulce de leche (or caramel) over the cream cheese. Top with a plain biscuit to sandwich the fillings.
  4. Half dip each sandwich biscuit into the chocolate and lay on some greaseproof paper. Allow the chocolate to set before serving.

Cook's tip: Use Philly Light as a lighter option!

*All information included in this recipe has been provided by Mondelez UK.

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Nutritional information for Philadelphia, caramel and dark chocolate biscuits

Nutritional information for Philadelphia, caramel and dark chocolate biscuits

Nutrition type per serving
Calories (per 2 biscuits, approx 10g caramel and 10g Philadelphia) 185 kcal
Total Fat 10.6g
Saturated Fat 6.7g
Salt 0.35g
Sugar 15.9g

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