There’s something irresistibly comforting about No-Bake Chocolate Biscuit Bars. These delightful treats combine the crunch of biscuits with the silky smoothness of chocolate, creating a dessert that feels both nostalgic and indulgent. I first discovered this recipe during a particularly hot summer when turning on the oven seemed like torture, and it’s been a staple in my dessert rotation ever since.
What makes these bars truly special is their versatility and simplicity. With just a handful of ingredients and no need for an oven, you can create a dessert that looks impressive but requires minimal effort. Perfect for last-minute gatherings, afternoon tea, or simply satisfying those persistent chocolate cravings!
Why You’ll Love This
- No baking required – perfect for hot summer days or when you don’t want to use the oven
- Only takes 15 minutes of active preparation time
- Uses simple pantry ingredients you likely already have on hand
- Customizable with different biscuits, mix-ins, or toppings
- Make-ahead friendly – actually tastes better after setting overnight
Ingredients
- 12.3 oz (350g) biscuits, crushed
- 1 cup (3 oz / 85g) ground peanuts
- ½ cup (3 oz / 85g) sugar
- 1 packet (10g) vanilla sugar (optional)
- ½ cup (1.6 oz / 45g) cocoa powder
- ¾ cup (6 fl oz / 180ml) sweet cream
- ½ cup (3.9 oz / 110g) butter
- 3.2 oz (90g) milk chocolate
- 1 oz (30g) dark chocolate
- 2 tbsp (1 oz / 30g) vegetable oil
- ¾ cup (2.5 oz / 70g) ground peanuts
Instructions
- Crush biscuits into fine crumbs using a food processor. In a large bowl, combine the crushed biscuits with ground peanuts, sugar, vanilla sugar (if using), and cocoa powder. Mix thoroughly.
- Melt butter in a saucepan over low heat, then stir in sweet cream until combined. Pour this mixture over the biscuit mixture and mix until everything is well incorporated. The mixture should hold together when pressed. If it’s too dry, add a little more cream; if too wet, add more biscuit crumbs.
- Line a rectangular baking dish (approximately 9×13 inches) with parchment paper. Press the biscuit mixture firmly into the dish, creating an even layer. Use the back of a spoon or a flat-bottomed glass to compact it well. Refrigerate for 30 minutes to set.
- Combine milk chocolate and dark chocolate in a heatproof bowl. Melt using a double boiler (a bowl set over simmering water) or in short bursts in the microwave, stirring frequently. Once melted, stir in the vegetable oil to create a smooth, glossy glaze.
- Pour the melted chocolate mixture over the chilled biscuit base and spread evenly using a spatula. Immediately sprinkle the ground peanuts over the chocolate layer. Return to the refrigerator and chill for at least 1 hour until completely set.
- Once fully set, lift the entire slab out of the baking dish using the parchment paper. Use a sharp knife to cut into bars or squares. For the cleanest cuts, wipe the knife between slices.
Tips & Variations
- For a more textured bar, add 50g of mini marshmallows or dried fruit to the mixture
- Try different biscuit varieties – Oreos, shortbread, or even ginger biscuits work wonderfully
- For a more decadent version, drizzle melted white chocolate over the top before refrigerating
- If the mixture seems too dry, add an extra tablespoon of butter; if too wet, add more crushed biscuits
- For a grown-up twist, add 1-2 tablespoons of your favorite liqueur to the chocolate mixture
- These bars can be made vegan by using plant-based butter and ensuring your chocolate is dairy-free
Serving Suggestions
These No-Bake Chocolate Biscuit Bars are perfect served alongside a hot cup of coffee or tea for an afternoon treat. For a more decadent dessert experience, serve slightly chilled with a scoop of vanilla ice cream and a drizzle of warm chocolate sauce.
They also make excellent additions to dessert platters alongside fresh berries, whipped cream, or other small sweet treats for a varied selection that will please any crowd.
Notes
- Store in an airtight container in the refrigerator for up to 5 days
- These bars can be frozen for up to 3 months – wrap individual portions in plastic wrap, then foil
- Allow to come to room temperature for about 10 minutes before serving for the best texture and flavor
- If cutting is difficult, dip your knife in hot water and wipe dry between cuts for cleaner slices
FAQs
Can I use different types of biscuits?
Absolutely! While digestive biscuits or graham crackers are traditional, you can experiment with almost any crisp biscuit or cookie.
My mixture seems too crumbly and won’t hold together. What went wrong?
The chocolate mixture may not have been warm enough to fully coat the biscuits. Try adding an extra tablespoon of melted butter to help bind everything together.
Can I make these without golden syrup?
Yes, you can substitute honey, maple syrup, or corn syrup in equal amounts, though each will impart a slightly different flavor.
How do I know when the bars are properly set?
The bars should feel firm to the touch and not indent when gently pressed. This typically takes at least 3 hours in the refrigerator, but overnight setting yields the best results.
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