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200g Salted butter
1 can (388g) Cap Junjung Sweetened Creamer
120g Cocoa powder
1 tsp Vanilla Essence
180g Marie biscuits
- Melted salted butter over low heat in a pot.
- Turn off the heat, stir in Cap Junjung Sweetened Creamer, vanilla essence, and cocoa powder. Stir until fully incorporate and smooth.
- Break each marie biscuit into 4 pieces, stir the biscuits into the cocoa mixture. Mix well.
- Transfer the mixture into a cake mold lined with parchment paper. Keep in chiller for at least 4 hours to set.