Chocolate Roll

1 stick butter, softened
1 C tea biscuits (about 5 or 6)
1 C powdered sugar
1 1/3 C shelled pistachios, unsalted
20 oz dark chocolate
2 Tbsp orange juice or Grand Marnier liquor

Melt chocolate over double boiler. In a bowl mix butter and sugar until a soft consistency. Add orange juice or Grand Marinier and melted chocolate. Stir. Add biscuits breaking them into small pieces as you add. Mix well. Stir in pistachios. Spread on wax paper and form into a log shape. Refrigerate for 2 hours. To serve, roll log in powdered sugar and slice into ¼ inch thick slices. Enjoy!

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