Crunchy Chocolate

How to prepare

1. To make the Sable Breton, mix its entire ingredients together making soft dough; sheet it on a baking paper 3mm thick and bake in a 170 °C preheated oven until golden in color. Remove it from the oven; cool it down and crush it.
2. Melt the milk chocolate; mix with the crushed Sable Breton. Mix well and spread the mixture keeping a 1.5 cm thickness.
3. Put in the fridge for 30 minutes; cut into square form 3x3cm and dip in the melted dark chocolate.