No-bowl Chocolate Nut Bars
User Reviews
5
No-bowl Chocolate Nut Bars
Description
No-bowl Chocolate Nut Bars bring together crushed plain biscuits as a base, layered with coconut, peanuts, and choc chips, all held together by sweetened condensed milk and butter. The recipe begins by melting the butter in a pan, then pressing crushed biscuits to form a base layer. Following layers of coconut and nuts are sprinkled over before pouring condensed milk evenly on top, finished with extra nuts and chocolate chips. Baking produces a set, golden-topped bar.
The bars have a crunchy and chewy texture contrast from the biscuit base and nuts against the soft, sweet condensed milk and melted chocolate. The baking process lightly toasts the surface, enriching the flavors. Cooling completely before cutting ensures clean edges and firm bars.
This snack or dessert is convenient as it requires no mixing bowls and minimal preparation. Using any plain biscuit and choice of nuts allows ingredient flexibility. The condensed milk acts as a sweet binder giving the bars a rich mouthfeel without needing additional sugar.
The recipe suggests crushing biscuits in a sealed bag using a rolling pin or food processor for ease. Bars store well refrigerated for several days and are best served at room temperature to enjoy their chewy texture.
Ingredients
- 100g (7 tbsp) butter cut into a few chunks, unsalted
- 1 cup (100g) plain biscuits eg. Marie, Arrowroot, digestives, Graham crackers - Note 1, crushed
- 1 cup desiccated coconut (unsweetened)
- 1 cup peanuts or other nuts of choice (Note 2, unsalted
- 1 cup dark chocolate chips US: semi-sweet chips) (Note 2
- 395g (14 oz) (1 can) sweetened condensed milk (Note 3)
Instructions
- Preheat oven to 180C/350F (160C fan-forced)
- Line pan - Lightly spray a 20cm/8" square pan with oil then press in a sheet of paper (no need to be meticulous here).
- Melt butter - Place the butter in the pan then melt in the oven for 5 minutes.
- Biscuit base - Swirl pan to spread butter then sprinkle over crushed biscuits. Spread then gently press down (again, I am not meticulous about evenness here).
- Layer - Scatter over the coconut, followed by about 2/3 of the peanuts and choc chips (reserve some for the top). Pour over condensed milk, spread for even coverage. Top with remaining nuts and chocolate chips.
- Bake for 30 minutes or until the edge of the surface is golden brown.
- Fully cool before cutting (3 hours on counter, or 1 hr counter + 1 hr fridge). Remove using paper overhang then cut and eat!
Notes
- Use plain, crisp biscuits like Marie or digestives; avoid soft or wafer types for best texture.
- Crush biscuits in a ziplock bag with a rolling pin or with a food processor for convenience.
- Choose your preferred nuts or add seeds and dried fruit to customize the bars.
- Sweetened condensed milk binds the bars; avoid substituting this ingredient as it affects texture.
- Store bars in an airtight container in the fridge for up to 5 days; serve at room temperature for best chewiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 64g | |
| Calories | 294cal | 15% |
| Carbohydrates | 32.9g | 11% |
| Protein | 5.1g | 10% |
| Fat | 16.5g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 22mg | 7% |
| Sodium | 137mg | 6% |
| Potassium | 159mg | 3% |
| Fiber | 2.3g | 9% |
| Sugar | 26.2g | 52% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 90mg | 9% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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