Easy No-Bake Chocolate Biscuit Turrón
This chocolate turrón is a simple no-bake dessert made with chocolate, white chocolate, sweetened condensed milk, and crunchy María cookies. Everything is mixed together, shaped into a log, and chilled until firm enough to slice.
💛 Genesis made this Turrón de Chocolate for us at La Cocina de Keesha Studio. It is especially easy because there is no baking involved, and the pieces of María cookie give every slice a nice contrast to the creamy chocolate.
If you love easy chocolate desserts, try our Chocolate Banana Bread, Hot Cocoa Cookies, and Hazelnut Cream Stuffed Cookies too.
Tips & Tricks
- Break, do not crush, the cookies: Visible pieces of María cookie make the slices much prettier.
- Roll it tightly: A compact log will hold together better when sliced.
- Chill for the full 2 hours: The turrón needs enough time to firm up properly.
- Use a sharp knife: This helps you get cleaner slices without pulling out the cookie pieces.
For more festive holiday treats, try our Christmas Butter Cookies, Hot Cocoa Cookies, and Homemade Pumpkin Pie too.
How to Store
Store the chocolate turrón tightly wrapped in the refrigerator for up to 5 days. Slice while cold, or let it sit at room temperature for 5–10 minutes for a softer texture.
FAQs about Chocolate Biscuit Turrón
Chocolate Biscuit Turrón
Ingredients
For Chocolate Biscuit Turrón
- 4 oz chocolate, chopped 110 g
- 4 oz white chocolate, chopped 110 g
- ¼ teaspoon salt
- 6¼ oz María cookies, roughly broken into pieces 180 g
- Powdered sugar for decorating
Instructions
How to Make Chocolate Biscuit Turrón
- Prep: Roughly break the María cookies into bite-sized pieces. Do not crush them too finely because you want visible pieces of cookie throughout the finished turrón.
- Melt the Chocolates: Add the chocolate, white chocolate, and sweetened condensed milk to a heat-safe bowl. Place the bowl over a pot of gently simmering water and stir until everything is completely melted and smooth.
- Add the Cookies: Remove the chocolate mixture from the heat. Add the María cookies and salt, then gently mix until all the cookie pieces are evenly coated in chocolate.
- Shape the Turrón: Transfer the mixture onto a large piece of plastic wrap. Use the plastic wrap to shape and roll the mixture into a firm cylinder.
- Chill: Wrap the chocolate log tightly and refrigerate for 2 hours, or until completely firm.
- Decorate: Remove the plastic wrap and lightly dust the outside with powdered sugar.
- Slice and Serve: Cut the chilled turrón into thick slices and serve cold or let it sit at room temperature for a few minutes for a slightly softer texture.
