A few weird things happened this week:
I ate an entire head of cauliflower. By myself. And by ate I mean shoveled into my face at top speed because it was the best thing I’ve ever tasted. More on that later.
I made these better-than-crack Marie Biscuit Bars despite the fact that they have a raw egg in them. Which is weird because I always learned never to eat raw eggs but not weird because I have no problem eating 75 tablespoons of unbaked cookie dough.
And, the most beautiful newborn baby in the world was born. Usually newborns look like… aliens? Not so cute? Too small and wrinkly? In my belief system babies don’t get cute until they are one week old. But then I met baby Chloe on her one-day-old birthday and my belief system changed and now I’m worried that when I have a newborn baby (in ten years, relax Mom) it won’t be as cute as Chloe. This thought keeps me up at night.
So – Michaela is from South Africa and sometimes brings in these Chocolate Marie Biscuit Bars. The first time I tried one I was all like “Huh? What is a Marie biscuit? And why does this taste like it was sent down from heaven? Can I move to South Africa?” They are like chocolate fudge with crispy chunks of biscuit mixed throughout. The bars are also 0% good for you, which is a pre-req to most things I make.
I immediately got the recipe and vowed to make Marie Biscuit Bars ASAP, but inevitably forgot until Michaela brought them in on her last day before maternity leave. I then remembered that they are made of sugarplum fairy dust and I finally made them myself and despite the raw(ish) egg I ate the entire batch.*
Not only are these bars addicting and incredibly tasty, they are SO easy to make. Here is the recipe for your eating pleasure.
Chocolate Marie Biscuit Bars (yield: ~20 bars)
- 1 stick unsalted butter
- 1 box confectioner’s sugar, or about 3 1/2 cups
- 2 tablespoons cocoa powder
- 1 large egg (I’m thinking you could probably substitute 1/4 cup milk for the egg if you wanted), slightly beaten
- 1 package Marie biscuits (made by Goya, these can be found in the international foods section of your grocery store), roughly crushed
- Melt butter in the microwave or in a saucepan on the stove. While the butter is melting, sift confectioner’s sugar and cocoa powder into a large bowl.
- Pour the melted butter into the sugar/cocoa mixture; stir until fully incorporated.
- Add the beaten egg (or milk) to the butter and sugar. Mix thoroughly. It should be somewhat runny – add milk if necessary to thin it out.
- Stir in the crushed biscuits until all pieces are coated with chocolate.
- Coat a 9×9 inch pan with cooking spray. Press the fudge into the pan and allow to set in the refrigerator for at least an hour, or until firm. Cut into squares and serve. Store in a cold place.
*Exaggeration. I ate half the batch. The other half is sitting in my freezer “for when I need a little treat”. Aka tomorrow.