No-bowl Chocolate Nut Bars
Total Time
3 hours and 40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.97 out of 5 stars
(53)
Ingredients
16 servings
- 100g (7 tbsp) unsalted butter (, cut into a few chunks)
- 1 cup (100g) plain biscuits, crushed (eg. Marie, Arrowroot, digestives, Graham crackers - Note 1)
- 1 cup desiccated coconut (unsweetened)
- 1 cup unsalted peanuts (, or other nuts of choice (Note 2)
- 1 cup dark choc chips (US: semi-sweet chips) (Note 2)
- 395g (14 oz) (1 can) sweetened condensed milk (Note 3)
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Preparation
Step 1
Preheat oven to 180C/350F (160C fan-forced)
Step 2
Line pan - Lightly spray a 20cm/8" square pan with oil then press in a sheet of paper (no need to be meticulous here).
Step 3
Melt butter - Place the butter in the pan then melt in the oven for 5 minutes.
Step 4
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).
Step 5
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.
Step 6
Bake for 30 minutes or until the edge of the surface is golden brown.
Step 7
Fully cool before cutting (3 hours on counter, or 1 hr counter + 1 hr fridge). Remove using paper overhang then cut and eat!
Step 8
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