Romanian Salam de Biscuiti: No-Bake Chocolate Biscuit Salami

Roughly crush the plain biscuits into varying sizes; some crumbs and some larger pieces are ideal for texture. Set aside in a large bowl.

In a saucepan, combine the unsalted butter, granulated sugar, unsweetened cocoa powder, and milk. Heat over medium-low heat, stirring constantly, until the butter is melted and the sugar is fully dissolved. Do not boil the mixture.

Remove the saucepan from the heat and stir in the vanilla extract. Pour the warm chocolate mixture over the crushed biscuits. Add the optional cubed Turkish delight and chopped walnuts.

Mix everything thoroughly with a spatula until all the biscuit pieces are coated in the chocolate mixture. The mixture should be moist but not soggy.

Lay out a large piece of plastic wrap or parchment paper on a clean surface. Transfer half of the biscuit mixture onto the wrap, shaping it into a log approximately 6-8 inches (15-20 cm) long and 2 inches (5 cm) in diameter.

Roll the mixture tightly in the plastic wrap, twisting the ends to secure it and create a firm, cylindrical shape resembling a salami. Repeat with the remaining mixture to form a second log.

Refrigerate the biscuit salami logs for at least 4 hours, or preferably overnight, until they are firm and easy to slice.

Once firm, unwrap the logs and slice them into 1/2-inch (1.25 cm) thick rounds. Serve chilled.