Sticks with Lotus cookies

Preparation steps

• First make a base by melting the butter and adding it to the ground biscuits and mixing well, it should look like moist sand. Press these crumbs into the bottom of a deeper mold lined with baking paper, measuring 22x32 cm. For the caramel, put all the ingredients in a cooking pot and cook until the mixture is even and all the ingredients are dissolved. Pour this mixture over the base and bake in a preheated oven at 160 degrees for 20-25 minutes.
• Remove the baked caramel base from the oven and allow to cool. In the meantime, make the filling by pouring milk, cream, butter, vanilla and sugar into a cooking pot, putting everything on the fire to melt and boil. In a small bowl, add the stock, milk and egg yolks, and mix everything into a smooth mixture without lumps. Add this mixture to the boiled milk and cook, stirring constantly, until it thickens.
• Pour the cooked cream over the part with the caramel and flatten it well, then transfer everything to the fridge to cool well and squeeze, for at least 2 hours. Take the cold cake out of the fridge and out of the baking dish, and place the biscuits all over. Cut the sticks to the size of a biscuit and transfer to a tray, then store in the refrigerator until you melt the chocolate.
• Cut the chocolate into smaller pieces, then melt it in the microwave or steam. 4-5 Grind lotus biscuits into fine crumbs. Dip each bar halfway into the melted chocolate, then place on a tray lined with baking paper. Sprinkle a little ground biscuit on each piece of chocolate. Transfer the bars to the refrigerator to squeeze the chocolate.
• Remove the chilled bars from the baking paper and remove the excess chocolate if you have any, then arrange the bars on a serving plate and serve with a cup of coffee or tea.