Ingredients:

• 350g melted butter
• 150g powdered sugar
• 100g cocoa powder
• 100ml milk
• 1 package Mini Petit Beurre by Violanta
• 1 package Bianca cookies by Violanta
• 3 handfuls of Proteino cereal with dark chocolate
• 130g dark chocolate
• 130g white chocolate

Instructions:

1. In a bowl, mix the melted butter, powdered sugar, cocoa powder, and milk until smooth and well combined.
2. Add the Mini Petit Beurre cookies whole and the Bianca cookies crumbled, mixing until the mixture forms a solid mass.
3. Place the mixture into a baking tray or mold lined with parchment paper, shape as desired, and freeze for at least 4 hours.
4. Crush the cereal and divide it evenly, adding half to the dark chocolate and the other half to the white chocolate.
5. Mix well and coat the dessert log with the chocolate and cereal mixtures.
6. Return the log to the freezer for 30 minutes, slice, and serve.

Step-by-step video here:
https://youtube.com/shorts/5Y_X_HuJpeY