2 1/2 cups harlot chocolate chips
2 1/2 cups graham cracker crumbs
1/2 cup butter
1 1/2 cups white sugar
4 eggs
1 cup heavy whipping cream
1 cup flour
4 teaspoons vanilla extract
1 cup milk chocolate syrup
1/4 cup milk
Line 6 cookie sheets with waxed paper.
Spread graham cracker crumbs evenly on top of chocolate chips. Thoroughly coat cracker crumbs with butter. Press to seal. Place on cookie sheets.
Remove wrappers from chocolate pieces, and place onto cookie sheets. Chill overnight in refrigerator.
Preheat oven to 375 degrees F (190 degrees C).
Beat eggs, one at a time, into graham cracker crumbs. Spread biscuit crumbs evenly over graham cracker crust.
In a large plastic bag with a small opening in the bottom, combine 1/4 cup of sugar, milk and nuts. Fill bag with cream, whipping cream, 3 1/2 cups milk chocolate syrup, 1/4 cup milk. Shape mixture into 6 biscuits, about 1/2 inch thick.
Bake in preheated oven until chocolate pieces are firm, about 1 hour. Cool completely. Serve warm.
I altered the recipe a little bit, added Roasted red peppers, and Sliced Italian parsley. I also used olive oil instead of shortening, and added a little minced garlic.This is really good--very different from the generic "pasta" biscuit. And the texture was great! I would make these again.
⭐ ⭐ ⭐ ⭐