Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-bowl Chocolate Nut Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 72 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes plus cooling time (3 hours recommended)
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Description

These No-bowl Chocolate Nut Bars are an easy, no-fuss treat combining buttery biscuit crumbs, crunchy nuts, shredded coconut, and rich chocolate chips all held together with sweetened condensed milk. Baked in one pan with minimal prep and no mixing bowls, they’re perfect for a quick wholesome snack or dessert that delivers a satisfying combination of textures and flavors.

Ingredients

Scale

Base Ingredients

  • 100g (7 tbsp) unsalted butter, cut into chunks
  • 1 cup (100g) plain biscuits, crushed (e.g., Marie, Arrowroot, digestives, Graham crackers)

Mix-ins and Toppings

  • 1 cup desiccated coconut, unsweetened
  • 1 cup unsalted peanuts or other nuts of choice
  • 1 cup dark chocolate chips (semi-sweet chips)
  • 395g (14 oz) sweetened condensed milk (1 can)

Instructions

  1. Preheat the oven: Set your oven temperature to 180°C (350°F) or 160°C fan-forced to prepare for baking the bars.
  2. Prepare the pan: Lightly spray a 20cm (8 inch) square baking pan with oil, then press in a sheet of baking paper. Precision is not necessary; this will help with easy removal later.
  3. Melt the butter: Place the chunks of butter directly in the pan and place it in the oven for about 5 minutes to melt the butter.
  4. Create biscuit base: Swirl the pan to spread the melted butter evenly, then sprinkle the crushed biscuits over the butter. Spread and gently press the biscuit layer down to form a base.
  5. Layer toppings and condensed milk: Scatter the desiccated coconut over the biscuit base, then sprinkle about two-thirds of the peanuts and chocolate chips, reserving some for the top. Pour the condensed milk evenly over the layers and spread for uniform coverage. Lastly, top with the remaining nuts and chocolate chips.
  6. Bake the bars: Place in the oven and bake for 30 minutes or until the edges are golden brown and set.
  7. Cool and serve: Allow the bars to cool completely before slicing. Cooling can be done on the counter for 3 hours or 1 hour on the counter followed by 1 hour in the fridge. Use the paper overhang to lift the bars out of the pan and cut into 16 squares to serve.

Notes

  • Note 1: Plain biscuits such as Marie, Arrowroot, digestives, or Graham crackers are ideal for the base.
  • Note 2: Nuts can be swapped out according to preference, and semi-sweet chocolate chips work well for the chocolate component.
  • Note 3: Sweetened condensed milk is essential to bind the mixture and give a rich sweetness.
  • Ensure the bars are fully cooled before cutting to maintain their shape.
  • The recipe requires no mixing bowls, making cleanup quick and easy.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://freshandtastyrecipes.com/no-bowl-chocolate-nut-bars-recipe/