|
I changed the recipe a bit. I made an oreo cookie crust, crushing 3/4 package of whole oreos in a plastic ziploc bag using a rolling pin, stirring in 3 Tbsp of melted butter, pressing into pan and baking 10 min as directed. For the topping, I used half the chocolate chips as other people suggested. To keep it from getting hard, I stirred in 2 Tbsp Frangelico Hazelnut Liquor before drizzling it onto the cake. The technique worked well, the topping is easily sliced through, even at refrigerator temperature.
Date Posted: Feb. 15, 2009
|
What's this?