If Boost is your favourite bar, then you are going to love this mocha flavoured treat!
What you need
1¼ cups chocolate biscuit crumbs
80g butter, melted
500g PHILADELPHIA Block Cream Cheese, softened
1/3 cup caster sugar
2 teaspoons gelatine dissolved in 2 shots (¼ cup) espresso coffee
225g CADBURY Dark Chocolate, melted and cooled slightly
300ml thickened cream, whipped
180g bag CADBURY BOOST Bars, sliced diagonally
- COMBINE the biscuit crumbs and butter. Press into the base of a greased and lined 28cm x 18cm slice pan. Chill.
- BEAT the PHILLY and sugar with an electric mixer until smooth. Add the gelatine and chocolate and mix until combined. Fold in the cream.
- POUR the mixture over the prepared base. Top with the sliced BOOST and then chill for 3 hours or until set. Slice and serve immediately.