While yesterday’s cookie butter was a nutritious one, today’s is sinful and very rich in calories. Chocolate would be everyone’s fav except for a few ( hubby is one among those) My daughter is a crazy fan and so I couldn’t skip a chocolate cookie butter. This recipe involves a little bit of cooking, whereas the previous two recipes were no cook ones. Check my Cashew cookie butter and Oats Peanut cookie butter to know how easy they are to make. Cookie butters are spreads made with cookie as the base. We add some fat and liquid to the cookie to bring them to spreadable consistency. As cookies are sweet by themselves, adding sugar is not necessary. But still if you have sweet tooth then there is no rule against adding.
This chocolate cookie butter is made with bourbon biscuits which have a filling in between. As the consistency is quite thin compared to the previous two recipes, I added the biscuits along with the filling. You can also use oreo or any other chocolate cookie to make this butter. For the fat, I have used butter in this recipe. And for the liquid, a combination of sweetened condensed milk and low fat cream are used. As butter and condensed milk are involved, it is necessary you heat the mixture until the butter melts completely. Once the liquid is ready, it is same as making the other butters. The amount of cream will decide the consistency of the butter, so if you want the butter to be thicker, reduce cream. This can also be used as dips with fruits or breads.
Bourbon Biscuits with filling – 6
Butter – 1 tsp
Condensed Milk – 1/4 cup
Amul Cream – 1/4 cup
In a bowl, combine condensed milk, butter and cream.
Heat it in MW and mix well until the butter melts.
Take the cookies in a mixer and run the mixer until the crumbs are fine.
Transfer to a bowl and add the melted butter mixture to it.
Mix well with a spatula and transfer to a jar.