We seem to never run out of Toblerone in our kitchen, especially when our friends, relatives here and abroad keep giving them to us. Of course we don’t mind but finally, aside from indulging in Toblerone in its usual form – we found this No Bake Toblerone Fudge Brownie recipe!
Ashton and I were staying in Tagaytay for the long weekend when we made this. Except for the Toblerone, we bought all the ingredients in a convenience store. That’s how easy this recipe is. We also didn’t follow the recipe step by step, I just eye-balled it like Rachael Ray would 🙂
Ingredients:
200 grams Toblerone Milk Chocolate, chopped
1/2 can condensed milk
1 tablespoons butter
1/4 chopped cashew nuts
1/2Â cup miniature marshmallows
1/4 cup ground Chocolate Chip Cookies
Directions
1. Place the chopped Toblerone Milk Chocolate, condensed milk, butter and marshmallows into a pan with a thick heavy bottom over a low heat and stir until melted and well combined.
2. Add the nuts to the melted chocolate mixture and stir. Add the ground chocolate chip cookies. Stir until all the ingredients are combined.
3. Pour the mixture into a 9-inch square tray, smoothing the top with a wet palette knife. Ashton and I just used a small microwaveable container.
4. Let cool, then refrigerate until set.
5. Cut into 1 1/4-inch cubes
You can let your kids crush the chocolate chip cookies with their hands too and help with stirring the fudge mixture before molding it. We only used microwaveable containers to mold our fudge brownie.
And here’s our finished product: No Bake Toblerone Fudge Brownies!
The brownies did not take long to set in the chiller, around 2-5 minutes only. To remove it from your mold or plastic container, just run the knife gently along the sides and tap the bottom of your container.
Ashton can’t wait to eat them. We are staying in Tagaytay this long weekend so I enjoyed my serving with a hot cup of brewed coffee.
Healthier version:
I recommend using dark Toblerone chocolate which would have more cocoa and less sugar. For the butter, you can substitute this with coconut oil. I also like using (and eating) plain cashew nuts versus the seasoned/salted version.
Happy cooking! 🙂
