Prepare the Pan: Line a small square or rectangular pan (about 8×8 inches) with parchment paper. This makes it easy to lift the chocolate out once it’s set.
Melt the Chocolate: In a heatproof bowl, break the chocolate into pieces. Melt the chocolate with the butter and heavy cream. You can do this in the microwave in 30-second intervals or use a double boiler on the stovetop (heat the bowl over a pot of simmering water). Stir until smooth and melted.
Add Sugar & Vanilla: Once melted, add the powdered sugar and vanilla extract. Stir until the sugar dissolves, and everything is well combined.
Mix in the Crunch: Fold in the crushed biscuits or graham crackers. These will add a wonderful crunch and texture to your chocolate squares. If you’re using nuts, add them in now as well.
Pour and Set: Pour the mixture into your prepared pan and spread it evenly. Gently tap the pan on the counter to remove any air bubbles and smooth the surface.
Chill: Place the pan in the fridge for about 1-2 hours, or until the chocolate squares are firm and set. If you’re in a rush, you can even pop them in the freezer for about 30 minutes.
Cut into Squares: Once set, remove from the fridge and lift the parchment paper out of the pan. Cut the chocolate into small squares or rectangles.
Garnish (Optional): Dust with cocoa powder or top with chocolate shavings for a decorative touch. You can also sprinkle a pinch of sea salt over the top for an extra flavor pop!
Flavored Chocolate: Try using chocolate with added flavors, like orange, mint, or chili, to give your squares a unique twist.
Make it Crunchy: If you love crunch, you can even add some crispy rice cereal or even crushed pretzels.
Sweetness Control: Adjust the sweetness by adding more or less powdered sugar depending on your preference.
These chocolate squares are so versatile and can be personalized with various mix-ins. Plus, they come together in a flash—no baking required! Perfect for when you want something sweet but don’t have a lot of time.
What kind of chocolate do you usually prefer—dark, milk, or maybe even white chocolate for a twist?
