This ChocNut Polvoron Recipe is made even quicker by using your favorite childhood cookie - the Marie Biscuit! All you have to do is blend it into a fine powder and mix it with crushed ChocNut, milk powder and melted butter. To make it even easier you can just pour it into a jar to use as toppings or mold it the traditional way. You do you.
I am all about making your life easier and to help you use up the stuff in your pantry. Did your Mom or Lola buy a whole canister of Marie Biscuits that you need to get through? Well did you know that you can just blend it up into a fine powder and use that to make Filipino Polvoron? No need to stand over the stove to toast that flour.
Then for added flavor throw in some ChocNut and you have one of the most unique, yet easy to make Polvoron.
Let me show you how.
Ingredients
Marie Biscuits - The queen of the ChocNut Polvoron Recipe. You will need 24 individual biscuits.
ChocNut Candies - I recommend using between 12-14 individual pieces of candy so that you can really taste the flavor of ChocNut come through.
Milk Powder - Only use the best which is Nido Milk powder.
Melted Butter - Melt ½ cup of butter. Use either salted or unsalted. It doesn't really matter.
How to Make ChocNut Polvoron
Place the Marie Biscuits into a food processor and blitz until you get super find crumbs almost like fine sand.
Open the food processor and add in the ChocNut pieces and milk powder.
Open the food processor again and add in the melted butter and then pulse until you get the texture of wet sand. Transfer the ChocNut Polvoron mixture to a bowl.
Using a traditional Filipino Polvoron mold press it down into the mixture and then making sure it is super compact.
Press it lightly into a plate. Repeat the process until all the mixture has been molded.
Or you can mold about 12 which is what I did and place the rest of the ChocNut Mixture into a glass jar.
How To Store Your ChocNut Polvoron
For homemade Polvoron, I like to store them in the refrigerator so that it stays firm. Otherwise and especially if you live in a warm climate it could fall apart easily as it's the butter that keeps it all together.
For the jared ChocNut Polovron I recommend keeping it in a glass jar in the freezer, so that you have a jar of crisps all the time. You can put it on top of ice cream or yogurt.
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Equipment
- Polvoron Mold
Ingredients
- 24 Individual Marie Biscuits
- 12-14 Pieces ChocNut Candies
- ½ Cup Milk Powder
- ½ Cup Melted Butter
Instructions
- Place the Marie Biscuits into a food processor and blitz until you get super find crumbs almost like fine sand. Open the food processor and add in the ChocNut pieces and milk powder. Open the food processor again and add in the melted butter and then pulse until you get the texture of wet sand. Transfer the ChocNut Polvoron mixture to a bowl.
- Using a traditional Filipino Polvoron mold press it down into the mixture and then making sure it is super compact. Press it down with your hands just to ensure the mold is full.
- Press the mold lightly into a plate. Repeat the process until all the mixture has been molded. Or you can mold about 12 which is what I did and place the rest of the ChocNut Mixture into a glass jar.
- Store the ChocNut Polvoron in the refrigerator for up to 1 week and the loose mixture in a glass jar in the freezer for up to 3 months. Please ensure your glass is freezer safe.
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