A chocolate flavoured cookie that is an essential and irreplaceable ingredient to the Aussie classic Choc Ripple Cake.

Each packet contains approximately 28 cookies and has the recipe for the choc ripple cake on the packet.


Arnott's Choc Ripple, Caramel and Ganache Tart	Arnott’s Choc Ripple Fruit Mince Cheesecake	Arnott's Choc Ripple Wreath Cake
Make the holidays memorable with our decadent Arnott’s Choc Ripple Caramel and Ganache Tart! Floating on a buttery base made with Arnott’s Choc Ripple bikkies, this heavenly treat requires zero baking and will have your guests begging for more! Ingredients 250g Arnott’s Choc Ripple Biscuits 100g butter, melted, plus 30g extra 2 x 180g packets dark chocolate, chopped 200ml thickened cream ½ tsp sea salt flakes ¾ cup Coles Caramel Dulce De Leche Strawberries and gold leaf, to serve Preparation Step 1 Base: Grease a 24cm round fluted tart tin with removable base. Place biscuits in a food processor. Process until finely crushed. Add butter and process until combined. Step 2 Press the mixture over the base and side of the prepared tin. Refrigerate and continue to make the filling. Step 3 Filling: Combine chocolate, cream, extra butter and half of the salt in a medium saucepan. Stir over low heat until melted and smooth. Cool for 5 minutes. Step 4 Spread the caramel evenly over the base of the tart. Pour over the cooled ganache and smooth the top. Chill for 2 hours or until set. Step 5 Serve topped with berries, remaining salt and gold leaf for an extra special touch!	We’ve remixed the traditional Christmas Pudding by combining two festive favourites in this completely moreish Arnott’s Choc Ripple Fruit Mince Cheesecake. Built on an easy Choc Ripple base, this two-for-one treat is equal parts fruity and creamy and comes crowned with crowd-pleasing peaks of meringue! Ingredients Base 250g Arnott's Choc Ripple Biscuits 100g butter, melted Cheesecake Filling 250g cream cheese, softened 2 tbsp caster sugar 1 egg ½ cup (125ml) thickened cream ½ cup fruit mince Swiss Meringue ½ cup caster sugar ¼ cup (60ml) water 2 egg whites, at room temperature 1 tsp lemon juice To serve Cherries Preparation Step 1 Base: Preheat the oven to 180°C or 160°C fan forced. Lightly grease a 24cm round fluted, loose-based tart tin. Step 2 Place biscuits in a food processor and process until finely crushed. Add butter and process until combined. Press mixture into base of tin. Refrigerate. Step 3 Filling: Beat cream cheese and sugar in a bowl with an electric mixer until smooth. Beat in egg and cream until combined. Stir in fruit mince. Step 4 Pour over the base of the tart and bake for 30 minutes. Let cool in the oven with the door ajar to prevent the cheesecake from cracking, then refrigerate for two hours until chilled. Step 5 Meringue: Combine sugar and water in a small saucepan. Heat until the syrup reaches a temperature of 110°C or soft ball stage on a sugar thermometer. Step 6 Place egg whites and lemon juice in a medium bowl and beat until soft peaks form. Step 7 Gradually add sugar syrup, beating constantly until thick and glossy. Step 8 Remove tart from tin. Dollop meringue over the middle of the cheesecake and blow torch until golden. Serve topped with cherries.	Desserts don’t need to be complicated to be impressive and our Arnott's Choc Ripple Wreath Cake is proof! Starring our very own Choc Ripple bikkies as its hero, this recipe only uses TWO other ingredients – whipped cream and juicy berries to serve – making it a deceptively simple treat with minimal effort involved. Ingredients 2 packets of Arnott's Choc Ripple biscuits 600ml thickened cream Fresh berries to serve Preparation Step 1 Place cream in a large bowl and beat with an electric mixer until firm peaks form. Step 2 Spread approximately 2 teaspoons of cream on a biscuit, then sandwich with another biscuit. Repeat this process, then place your biscuits on their side in a round 22cm base springform tin. Step 3 Keep adding sandwiched biscuits to form a wreath shape. Step 4 Spread the completed wreath with enough cream to cover. You will use approximately 38 biscuits and around two thirds of the cream. Let chill for six hours or overnight. Keep remaining cream to finish off the wreath before serving. Step 5 When ready to serve, loosen springform tin and take off the side. Gently place your serving plate over the wreath and carefully turn upside down. Spread remaining cream over the wreath and top with fresh berries.