No-Bake Chocolate Biscuit Bars (Ultra Rich & Crunchy)

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Why You’ll Love This Recipe

  • No baking, no mixer, no stress
  • Rich chocolate flavor with crunchy biscuit pieces
  • Perfect for parties, tea time, or gifting
  • Can be stored in the fridge or freezer
  • Easy to customize (nuts, caramel, coconut, dates)

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Ingredients

For the Chocolate Biscuit Filling

  • 300 g tea biscuits or petit beurre (broken into small pieces)
  • 200 g dark or milk chocolate
  • 100 g unsalted butter
  • 3 tbsp cocoa powder
  • ½ cup sweetened condensed milk
    (or ½ cup powdered sugar + 3 tbsp milk)
  • 1 tsp vanilla extract
  • ½ cup chopped nuts (peanuts, almonds, hazelnuts – optional)

For the Chocolate Coating

  • 300 g milk chocolate
  • 2 tbsp vegetable oil or butter
  • ½ cup crushed peanuts or chopped nuts

Instructions

Step 1: Prepare the Biscuits

  1. Break the biscuits by hand into small chunks.
  2. Do not crush them into powder – chunks give the best texture.
  3. Place them in a large mixing bowl.

Step 2: Make the Chocolate Mixture

  1. In a saucepan over low heat, melt:
  • Chocolate
  • Butter
  1. Stir constantly until smooth.
  2. Add:
  • Cocoa powder
  • Condensed milk
  • Vanilla extract
  1. Mix well until glossy and thick.

Step 3: Combine

  1. Pour the warm chocolate mixture over the biscuits.
  2. Add chopped nuts if using.
  3. Mix gently until every biscuit piece is coated.

Step 4: Shape

You have two options:

Option A: Log Shape (like the image)

  • Transfer mixture onto baking paper.
  • Shape into a thick log.
  • Wrap tightly and refrigerate 2–3 hours.

Option B: Pan Shape

  • Press mixture into a lined square or rectangular pan.
  • Flatten firmly.
  • Chill 2 hours.

Step 5: Prepare the Chocolate Coating

  1. Melt milk chocolate with oil or butter.
  2. Stir until smooth.
  3. Mix in crushed peanuts.

Step 6: Coat & Set

  1. Cut chilled biscuit cake into bars or slices.
  2. Dip each piece into the chocolate coating.
  3. Place on baking paper.
  4. Refrigerate 30–45 minutes until set.

Storage

  • Fridge: up to 7 days
  • Freezer: up to 2 months
  • Best served slightly chilled

Variations & Add-Ins

  • Add caramel sauce for extra richness
  • Use white chocolate for coating
  • Mix in dates or raisins
  • Add coconut flakes
  • Flavor with orange zest or coffee

Serving Ideas

  • With coffee or tea
  • As party dessert bites
  • Wrapped individually for gifts

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