Chewy chocolate sandwich biscuits with crunchy cereal filling are chocolate-on-chocolate done properly: soft cocoa-dark biscuits around melted chocolate studded with crispy popped rice cereal. Golden syrup keeps the biscuits chewy for days, and sea salt stops the whole thing from getting too sweet. Dangerous with a glass of cold milk.
Get ready to discover your new favourite chocolate treat! These aren’t just any sandwich biscuits; they hold a delicious secret. We’re elevating the classic chewy chocolate cookie by adding a surprise crunchy filling made from chocolate-flavoured popped rice cereal. This simple trick adds an incredible texture that perfectly complements the rich, dark chocolate biscuit and the smooth, luscious salted butterscotch. Each bite is a symphony of chewy, crunchy, and gooey perfection!
Ingredients
• For the Biscuits
• 220g (7.8 oz) self-raising flour
• 1 tbsp (15 ml) bicarbonate of soda
• 80g (2.82 oz) caster sugar
• 100g (3.5 oz) 70% cocoa solids chocolate, finely chopped
• 2 tbsp (30 ml) cocoa powder
• 1 pinch sea salt
• 150g (5.3 oz) unsalted butter, softened
• 100g (3.5 oz) golden syrup
• For the Filling
• 75g (2.65 oz) 70% cocoa solids chocolate, chopped
• 30g (1.06 oz) chocolate flavour popped rice cereal
• Salted butterscotch sauce, for filling
Instructions
1. Preheat your oven to 140°C (275°F)/fan 120°C (250°F)/gas mark 1 and line two large baking trays with baking parchment.
2. For the biscuits, combine the flour, bicarbonate of soda, sugar, finely chopped chocolate, cocoa powder, and salt in a large mixing bowl or a food mixer with the beater attachment.
3. Add the softened butter and golden syrup, beating until the mixture is thoroughly combined into a dough.
4. Divide the dough into 16 equal balls (about 1 heaped tbsp each). Place them evenly spaced over the two prepared baking trays.
5. Bake for 25–30 minutes, turning the trays halfway through to ensure they cook evenly. Once baked, place the trays on a cooling rack and allow the biscuits to cool completely.
6. While the biscuits cool, make the filling. Melt the 75g (2.65 oz) of chopped chocolate either in a microwave on a low setting in short bursts, or in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water).
7. Stir the popped rice cereal into the melted chocolate until every piece is completely coated.
8. To assemble, take two cooled biscuits. Turn them upside-down. Spread 1 tbsp (15 ml) of the chocolate cereal filling on one biscuit and 1 tbsp (15 ml) of salted butterscotch on the other, then gently sandwich them together. Repeat with the remaining biscuits.
9. Leave the assembled biscuits to rest for at least 30 minutes to allow the filling to set before serving.
Nutritional Information
• (per biscuit)
• Calories: 385 kcal
• Fat: 20g
• Carbohydrates: 48g
• Protein: 4.5g
• Sugar: 30g
Pro Tips
• Melt your chocolate in short 20-second bursts in the microwave, stirring in between each interval, to prevent it from seizing or burning.
• For perfectly uniform biscuits, use a kitchen scale to weigh each ball of dough before baking.
• Don’t overbake the biscuits; they should still be slightly soft in the centre when you remove them from the oven as they will firm up upon cooling.
• Store the finished biscuits in an airtight container at room temperature for up to 3 days for the best texture.
FAQ
Q: Can I make these chocolate sandwich biscuits vegan
A: Yes, this recipe is easily adapted to be fully vegan. Simply substitute the unsalted butter with a plant-based butter block. For the filling, ensure your 70% cocoa solids chocolate is dairy-free and use a pre-made vegan salted butterscotch sauce or a simple vegan caramel.
Q: Is all dark chocolate suitable for a vegetarian diet
A: Most high-quality dark chocolate with a high cocoa solid percentage (like the 70% recommended) is vegetarian and often vegan, as it typically doesn’t contain milk. However, it’s always wise to check the ingredients list for any milk fat or milk solids to ensure it aligns with your dietary needs.
Q: How should I store these vegetarian chocolate biscuits
A: To maintain the perfect chewy and crunchy texture, store the finished biscuits in an airtight container at room temperature. They will stay fresh and delicious for up to 3 days. Avoid refrigerating them, as this can make the biscuits hard.
Q: Can this recipe be made gluten-free
A: Absolutely. To make these biscuits gluten-free, replace the self-raising flour with a high-quality gluten-free self-raising flour blend. It’s also important to verify that your chocolate-flavoured popped rice cereal is certified gluten-free, as some brands may contain barley malt.
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Chewy Chocolate Sandwich Biscuits with Crunchy Cereal Filling
Ingredients
Method
- Preheat your oven to 140°C (275°F)/fan 120°C (250°F)/gas mark 1 and line two large baking trays with baking parchment.
- For the biscuits, combine the flour, bicarbonate of soda, sugar, finely chopped chocolate, cocoa powder, and salt in a large mixing bowl or a food mixer with the beater attachment.
- Add the softened butter and golden syrup, beating until the mixture is thoroughly combined into a dough.
- Divide the dough into 16 equal balls (about 1 heaped tbsp each).
- Place them evenly spaced over the two prepared baking trays.
- Bake for 25–30 minutes, turning the trays halfway through to ensure they cook evenly.
- Once baked, place the trays on a cooling rack and allow the biscuits to cool completely.
- While the biscuits cool, make the filling. Melt the 75g (2.65 oz) of chopped chocolate either in a microwave on a low setting in short bursts, or in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water).
- Stir the popped rice cereal into the melted chocolate until every piece is completely coated.
- To assemble, take two cooled biscuits.
- Turn them upside-down.
- Spread 1 tbsp (15 ml) of the chocolate cereal filling on one biscuit and 1 tbsp (15 ml) of salted butterscotch on the other, then gently sandwich them together.
- Repeat with the remaining biscuits.
- Leave the assembled biscuits to rest for at least 30 minutes to allow the filling to set before serving.
- Don't overbake the biscuits; they should still be slightly soft in the centre when you remove them from the oven as they will firm up upon cooling.
