Typically, this sauce is paired with rice pudding from Finland or Denmark. My husband agreed I could skip the rice pudding when I prepared this with Finnish rice pudding, but he pleaded with me to keep preparing the raspberry-currant sauce frequently! Cranberries or fresh or frozen raspberries can also be used to make it. Serve with pound cake, fresh berries, or vanilla ice cream.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 8 |
| Yield: | 1 cookie loaf |
Ingredients
- ¾ cup unsalted butter
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons unsweetened cocoa powder
- 8 cups tea cookies, coarsely crushed
Instructions
- Melt butter in a saucepan over low heat. Stir in sweetened condensed milk and cocoa powder and heat until well combined, stirring constantly, about 2 minutes.
- Pour crushed cookies into a big bowl and pour milk mixture on top. Mix well. Pour mixture into a large, clear, plastic bag and shape into a loaf form.
- Allow to harden for a few hours and cut into slices to serve.
- It might seem that there are too many cookies, but in the end it turns out amazing. However, you can reduce amount of cookies to your liking. You can also mix in some peanuts to the cookies – add whatever you like.
- The original recipe is in metric – if you have a scale, you will need about 750 grams of tea cookies and 180 grams of unsalted butter for this recipe. Graham crackers can be used instead of tea cookies.
Nutrition Facts
| Calories | 727 kcal |
| Carbohydrate | 93 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 0 g |
| Protein | 10 g |
| Saturated Fat | 15 g |
| Sodium | 390 mg |
| Sugars | 27 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Made this for book club -we read “Between Shades of Gray” -it’s about Lithuanian people that were sent to Siberia when Russia invaded during WWII. These were a big hit! I used 3 tbsp dark cocoa because I like dark chocolate. Thanks for sharing this recipe!