Preparation:
Breaking the Biscuits and Grinding Peanuts: Start by breaking the biscuits into medium-sized pieces in a large mixing bowl. Thin biscuits work best for this recipe. Next, grind 220g of peanuts in a blender until they are finely chopped with no large pieces remaining.
Mixing Biscuits and Peanuts: Combine 120g of ground peanuts with the crumbled biscuits in the mixing bowl. Save the remaining peanuts for decoration.
Preparing the Cocoa Mixture: In a small pot, mix together the sugar, cocoa powder, and vanilla sugar. Slowly pour in the room temperature milk while stirring constantly. Cook the mixture over low heat until it boils, stirring continuously.
Combining All Ingredients: Once the mixture thickens, remove it from heat and add the butter, stirring until melted. Let it cool for 10 minutes before pouring it into the bowl with biscuits and peanuts. Mix until the liquid is absorbed, and the mixture thickens to a batter-like consistency.
Rolling and Refrigerating the Mixture: Pour the prepared mixture onto baking paper and roll it up tightly. Refrigerate for a few hours or overnight until set.
