If you’re craving a delightfully rich and easy-to-make treat, I have just the thing for you: a No-Bowl Chocolate Nut Bars Recipe that brings together buttery biscuits, tropical coconut, crunchy nuts, and luscious dark chocolate, all bound by sweetened condensed milk. What I love most about this recipe is how effortlessly it comes together without the mess of mixing bowls, making it perfect for quick baking sessions or sharing with friends whenever the sweet tooth calls. This recipe yields bars that are crunchy, chewy, and utterly delicious, proving that you don’t need complicated steps or fancy tools to whip up something truly indulgent.
Ingredients You’ll Need
These ingredients are incredibly straightforward but pack a powerhouse of flavor and texture, creating a symphony of taste in every bar. Each one plays a special role — from crunchy bases to sweet and sticky binding — making this No-Bowl Chocolate Nut Bars Recipe sing.
- 100g (7 tbsp) unsalted butter: Mushy butter melts into the base, adding richness and helping everything stick together beautifully.
- 1 cup (100g) plain biscuits, crushed: Crushed biscuits offer the perfect crunch and structure; use Marie, Arrowroot, digestives, or even Graham crackers for a tasty variation.
- 1 cup desiccated coconut (unsweetened): Adds a subtle tropical flavor and chewy texture that contrasts perfectly with the nuts and chocolate.
- 1 cup unsalted peanuts (or nuts of choice): Provides that irresistible crunch; feel free to swap for almonds, cashews, or walnuts depending on your preference.
- 1 cup dark choc chips (US: semi-sweet chips): Melts into gooey pockets of chocolate bliss, balancing the sweetness with slight bitterness.
- 395g (14 oz) sweetened condensed milk: Acts as the luscious glue that holds everything together while adding creamy sweetness.
How to Make No-Bowl Chocolate Nut Bars Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 180°C (350°F), or 160°C if you’re using a fan-forced oven. Then, lightly oil a 20cm (8″) square pan and press a sheet of baking paper inside. Don’t worry about being too precise here; a relaxed approach makes it all the more enjoyable and the slight imperfections won’t affect your bars one bit.
Step 2: Melt Butter Right in the Pan
Pop the cut chunks of butter directly into the lined pan and place it in the oven for about 5 minutes until melted. This clever shortcut saves you from extra dishes and keeps the mess to a minimum. Once melted, give the pan a gentle swirl to spread the butter evenly.
Step 3: Build the Biscuit Base
Sprinkle the crushed biscuits evenly over the melted butter and gently press them down to form a base. It’s okay if it’s not perfectly flat — this rustic charm adds character and makes the bars more interesting.
Step 4: Add the Layers of Goodness
Next, scatter the desiccated coconut over the biscuit base, then sprinkle about two-thirds of your peanuts and chocolate chips, reserving the rest for the topping. Pour the sweetened condensed milk over everything, spreading it evenly so each bite will be rich and cohesive. Finally, sprinkle the remaining nuts and chocolate chips on top, creating a visually appealing and texturally exciting top layer.
Step 5: Bake to Golden Perfection
Place your pan in the oven and bake for about 30 minutes. You’ll want to see a golden brown edge forming on the surface, which signals that your bars have baked beautifully and are ready for the next step.
Step 6: Cool and Cut
Patience is key here: allow the bars to cool fully before slicing into them. Ideally, let them rest on the counter for 3 hours, or do 1 hour at room temperature followed by another hour in the fridge. Use the paper overhang to lift the bars out gently, then cut into 16 squares and get ready to indulge!
How to Serve No-Bowl Chocolate Nut Bars Recipe
Garnishes
To make your No-Bowl Chocolate Nut Bars Recipe even more festive, try sprinkling a pinch of flaky sea salt on top right after baking—it elevates the flavors fantastically. Fresh berries or a dusting of powdered cinnamon on the side can also add a lovely pop of color and nuance.
Side Dishes
Serve these bars alongside a scoop of vanilla or coconut ice cream to balance the dense sweetness. A warm cup of coffee, chai latte, or your favorite black tea pairs wonderfully, cutting through the richness and highlighting the chocolate and nutty elements.
Creative Ways to Present
For gatherings, cut the bars into bite-sized pieces and arrange them on a rustic wooden board with nuts, dried fruits, and small bowls of sauces like caramel or chocolate drizzle. Wrapping individual pieces in parchment paper tied with twine makes a charming edible gift too!
Make Ahead and Storage
Storing Leftovers
These bars keep their wonderful texture when stored in an airtight container at room temperature for up to a week. Keep them out of direct sunlight to prevent the chocolate from melting or blooming, ensuring they look as good as they taste.
Freezing
If you want to keep the magic alive for longer, no problem! Wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or bag. They freeze beautifully for up to 3 months. When ready to enjoy, simply thaw at room temperature for a couple of hours.
Reheating
These bars are best enjoyed cool or at room temperature, but if you prefer a warm treat, pop them in a microwave for about 10-15 seconds to soften the chocolate without melting it completely. This gives you a gooey texture that’s irresistible.
FAQs
Can I use other types of nuts in this recipe?
Absolutely! While peanuts give a great traditional crunch, almonds, cashews, walnuts or even pecans work beautifully and can add a different flavor profile. Just swap in your favorite nut at a 1:1 ratio.
Is it possible to make this recipe dairy-free?
Yes, you can use dairy-free butter and look for a vegan sweetened condensed milk alternative. Keep in mind that different brands may vary in sweetness, so taste the mix before baking if you can.
How do I crush biscuits properly without a food processor?
Place biscuits inside a sealed plastic bag and gently hit with a rolling pin or bottom of a heavy pan. You want small chunks rather than powder, so take your time to get a nice crumbly texture.
Can this be made ahead for parties?
Definitely! These bars actually taste even better the next day as the flavors meld. Prepare them the day before your event and store at room temperature or in the fridge until serving.
What if I don’t have desiccated coconut?
You can omit the coconut or substitute with finely chopped dried fruit like apricots or raisins. It will change the texture slightly, but the bars will still be delicious and full of character.
Final Thoughts
There’s something truly special about the No-Bowl Chocolate Nut Bars Recipe that makes it a go-to for busy days and unexpected guests alike. The fact you can whip up these bars without messy bowls and with simple pantry staples never fails to impress. I encourage you to try this recipe—it’s simple, satisfying, and guaranteed to become a favorite you’ll want to make again and again.
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No-Bowl Chocolate Nut Bars Recipe
- Total Time: 3 hours 45 minutes
- Yield: 16 servings
Description
These No-bowl Chocolate Nut Bars are an easy, no-mess dessert featuring a buttery biscuit base topped with desiccated coconut, peanuts, dark chocolate chips, and sweetened condensed milk. Baked to golden perfection, they offer a deliciously rich, nutty, and chewy treat perfect for any occasion.
Ingredients
Base Ingredients
- 100g (7 tbsp) unsalted butter, cut into a few chunks
- 1 cup (100g) plain biscuits, crushed (e.g. Marie, Arrowroot, Digestives, Graham crackers)
Topping Ingredients
- 1 cup desiccated coconut (unsweetened)
- 1 cup unsalted peanuts, or other nuts of choice
- 1 cup dark chocolate chips (US: semi-sweet chips)
- 395g (14 oz) (1 can) sweetened condensed milk
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C (fan-forced) to prepare for baking the bars.
- Prepare the Pan: Lightly spray a 20cm (8″) square pan with oil and press in a sheet of baking paper. Don’t worry about perfect placement as it just helps with removal later.
- Melt Butter: Place the chunks of butter directly into the lined pan and place the pan in the oven for 5 minutes to melt the butter thoroughly.
- Create Biscuit Base: Remove the pan and gently swirl to spread melted butter evenly. Sprinkle the crushed biscuits over the butter, spread them out, and gently press down to form an even base layer.
- Layer Toppings: Scatter the desiccated coconut evenly over the biscuit base. Then add about two-thirds of the peanuts and chocolate chips, reserving some for topping.
- Add Condensed Milk: Pour the sweetened condensed milk evenly over the layers and spread to cover the surface uniformly.
- Top the Bars: Sprinkle the remaining peanuts and chocolate chips over the condensed milk layer for a decorative and flavorful top.
- Bake: Bake in the preheated oven for 30 minutes or until the edges of the bars turn golden brown.
- Cool and Serve: Allow the bars to cool completely before cutting. Cool on the counter for 3 hours, or 1 hour on the counter followed by 1 hour in the fridge. Use the baking paper to lift the bars from the pan, cut into 16 pieces, and enjoy.
Notes
- You can substitute the plain biscuits with any crunchier plain cookies like digestive biscuits or Graham crackers for texture variation.
- Feel free to swap peanuts for other nuts such as almonds, cashews, or walnuts based on preference or dietary needs.
- The sweetened condensed milk is key for binding and adding sweetness; do not substitute with evaporated milk or other types.
- Pressing layers doesn’t require perfection; rustic layering adds a homey appeal.
- If you prefer a firmer texture, chilling the bars overnight is ideal before cutting.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
