• 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)


  1. 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. 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. 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. 4

    Half dip each sandwich biscuit into the chocolate and lay on some greaseproof paper. Allow the chocolate to set before serving.

  5. 5

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

  6. 6

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

Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 10.6g 15%
  • Saturates 6.7g 34%
  • Sugars 15.9g 18%
  • Salt 0.35g 6%

% of the Reference Intakes

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