No-bowl Chocolate Nut Bars are a delightful treat that combines the rich taste of chocolate with the crunch of nuts and cookies. This no-bake recipe is perfect for anyone looking for a quick and easy dessert that doesn’t require extensive kitchen tools. With just a few simple ingredients, you can whip up a delicious snack that’s great for sharing or enjoying on your own.
Why Make This Recipe
This recipe is ideal for several reasons. Firstly, it’s incredibly simple and requires minimal clean-up since you don’t need a bowl for mixing. Secondly, it’s so versatile! You can use your favorite nuts and cookies, making it customizable to your taste. Finally, these chocolate nut bars are perfect for any occasion, whether it’s a party, a family get-together, or a cozy movie night at home.
How to Make No-bowl Chocolate Nut Bars
Making No-bowl Chocolate Nut Bars is a breeze! Follow the simple steps below to create these delicious bars.
Ingredients
- 100g (7 tbsp) unsalted butter, cut into a few chunks
- 1 cup (100g) plain biscuits, crushed (e.g., Marie, Arrowroot, digestives, Graham crackers – Note 1)
- 1 cup desiccated coconut (unsweetened)
- 1 cup unsalted peanuts, or other nuts of choice (Note 2)
- 1 cup dark chocolate chips (US: semi-sweet chips) (Note 2)
- 395g (14 oz) (1 can) sweetened condensed milk (Note 3)
Directions
- Preheat oven to 180C/350F (160C fan-forced).
- Line pan – Lightly spray a 20cm/8″ square pan with oil. Press in a sheet of paper, but no need to be meticulous.
- Melt butter – Place the butter in the pan and melt it in the oven for 5 minutes.
- Biscuit base – Swirl the pan to spread the butter, then sprinkle over the crushed biscuits. Spread and gently press down (again, it doesn’t need to be perfect).
- Layer – Scatter the coconut evenly, followed by about 2/3 of the peanuts and chocolate chips (save some for the top). Pour over the condensed milk and spread to cover evenly. Top with the remaining nuts and chocolate chips.
- Bake – Place the pan in the oven and bake for 30 minutes or until the edges turn golden brown.
- Cool – Let it fully cool before cutting (about 3 hours at room temperature or 1 hour at room temperature plus another hour in the fridge). Use the paper overhang to lift out and cut into bars.
How to Serve No-bowl Chocolate Nut Bars
Serve these delicious bars as a sweet snack during the day or dessert after dinner. You can also pair them with a glass of milk or a cup of coffee for a tasty treat.
How to Store No-bowl Chocolate Nut Bars
To store these bars, keep them in an airtight container at room temperature for up to a week. You can also refrigerate them for an extended shelf life of up to two weeks.
Tips to Make No-bowl Chocolate Nut Bars
- Make sure to crush the biscuits into small pieces for a better texture.
- Experiment with different types of nuts or add dried fruit for extra flavor.
- If you like your bars a bit more firm, chill them longer before cutting.
Variation
Feel free to try other nut and chocolate varieties! Swap peanuts for almonds or cashews, and use milk chocolate instead of dark for a sweeter treat.
FAQs
Can I use dairy-free butter?
Yes! Dairy-free butter works well for a vegan option.What if I don’t have sweetened condensed milk?
You can substitute it with a homemade version using coconut milk and sugar, or try using a different binding mixture.Can I freeze the chocolate nut bars?
Yes! These bars freeze well. Wrap them tightly in plastic wrap and store them in an airtight container for up to three months.
No-bowl Chocolate Nut Bars
Ingredients
Main Ingredients
- 100 g unsalted butter, cut into a few chunks
- 1 cup plain biscuits, crushed (e.g., Marie, Arrowroot, digestives, Graham crackers) Note 1
- 1 cup desiccated coconut (unsweetened)
- 1 cup unsalted peanuts, or other nuts of choice Note 2
- 1 cup dark chocolate chips (US: semi-sweet chips) Note 2
- 395 g sweetened condensed milk (1 can) Note 3
Instructions
Preparation
- Preheat oven to 180C/350F (160C fan-forced).
- Lightly spray a 20cm/8″ square pan with oil and press in a sheet of paper.
- Place the butter in the pan and melt it in the oven for 5 minutes.
- Swirl the pan to spread the melted butter and sprinkle over the crushed biscuits. Press down gently.
- Scatter the coconut evenly, followed by 2/3 of the peanuts and chocolate chips, saving some for the top.
- Pour over the condensed milk and spread to cover evenly. Top with the remaining nuts and chocolate chips.
Baking
- Place the pan in the oven and bake for 30 minutes or until the edges turn golden brown.
Cooling
- Let it fully cool before cutting (about 3 hours at room temperature or 1 hour at room temperature plus another hour in the fridge).
- Use the paper overhang to lift out and cut into bars.
