Recipe for Butter Cookie & Milk Chocolate Bar

Soak 6 butter biscuits one at a time in the bowl of warm milk, then place them one by one, side by side, in a rectangular dish (or, like me, in a rectangular pan). I made a rectangle that is 2 biscuits long and 3 biscuits wide.

It's up to you to decide whether you prefer a crunchier cake: you should not soak the biscuits too much in milk, or a softer cake: in that case, you should soak them a little more so that they are softer (but be careful, they should not fall apart between your fingers). I prefer it to be a bit soft.

Next, melt the chopped chocolate with the butter, being careful not to "burn" the chocolate as it is fragile (you can melt it at 600w in the microwave). Add the 5 cl of warm milk and mix everything well. Spread one third of this preparation over the layer of biscuits.

To finish, repeat the process: a second layer of soaked biscuits, a second layer of chocolate, then a third and final layer of soaked biscuits and a third and final layer of chocolate to complete the cake. Place everything in the refrigerator for a day or overnight. Take the cake out at room temperature for about twenty minutes before serving. Enjoy your meal!