No-bowl Chocolate Nut Bars
A delightful no-bake treat that combines chocolate, nuts, and cookies for a quick and easy dessert.
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.
Notes
Store in an airtight container at room temperature for up to a week, or refrigerate for an extended shelf life of up to two weeks. You can freeze these bars for up to three months.