No-Bake Chocolate Biscuit Bars

Featured in Irresistible Sweet Treats.

Mix crushed biscuits with peanuts, cocoa, and sweeteners, bind with butter and cream, press into a pan, top with melted chocolate and peanuts, then chill and slice.
Clare Greco
Updated on Wed, 12 Mar 2025 13:46:36 GMT
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I discovered these chocolate biscuit bars during a particularly brutal August heatwave five summers ago. My kitchen was basically a sauna, but my sweet tooth wasn't taking no for an answer. These bars saved my sanity - and now they're my go-to when I need something indulgent without firing up the oven. There's something magical about that contrast between crunchy biscuits, toasty peanuts and smooth chocolate that makes people think you spent hours in the kitchen. Between us, the hardest part is waiting for them to set.

My neighbor's kid Tommy is the pickiest eater I've ever met - he once rejected birthday cake because it "looked weird." But these bars? He ate three in one sitting last time I brought them to a backyard BBQ. His mom texted me at midnight asking for the recipe because he wouldn't stop talking about them. That's when I knew this recipe was keeper.

Kitchen Necessities

  • Biscuits: I usually grab digestives or graham crackers, but honestly, almost any plain, crisp cookie works. The slightly bland ones actually work better since they let the chocolate shine. Last Christmas I used leftover gingerbips and they were amazing.
  • Ground peanuts: Don't skip toasting them first - it takes 5 minutes in a dry pan and makes a massive difference. Sometimes I'll substitute half with hazelnuts when I'm feeling fancy. Just make sure they're unsalted unless you're going for that sweet-salty vibe.
  • Cocoa powder: Get the good stuff if you can. I went through a phase of buying the cheapest cocoa powder and could definitely taste the difference. Dutch-processed gives a smoother taste, but regular works fine if that's what you've got.
  • Chocolate mix: The milk-dark combo is non-negotiable in my kitchen. All milk is too sweet and all dark is too intense. That 3:1 ratio hits the sweet spot. I've tried fancy chocolate bars chopped up vs. baking chips, and honestly couldn't tell much difference once it's melted.
  • Sweet cream: Heavy whipping cream gives these bars that melt-in-your-mouth quality. I tried using milk once when I was out of cream. Let's just say some substitutions aren't worth making.
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Making Magic

Base preparation:
Crush those biscuits properly - not too fine, not too chunky. I aim for mostly small crumbs with a few slightly bigger pieces for texture. Dump them in a big bowl with your ground nuts, sugar, and cocoa. Mix it really well - nobody wants to bite into a pocket of straight cocoa powder.
Getting the moisture right:
Melt that butter slowly - I've burned it more times than I care to admit when rushing. Once it's melted, stir in the cream until combined. Pour this over your dry ingredients and mix with a wooden spoon. You'll know it's right when you can squeeze some in your palm and it holds together without being soggy. Trust your instincts here.
Creating the perfect base:
Line your pan with parchment paper with enough overhang to lift the bars out later. Press that mixture in firmly - I mean FIRMLY. I use the bottom of a measuring cup and put some muscle into it. This compression is crucial or your bars will fall apart when cut.
Nailing the chocolate layer:
Melt your chocolates slowly, either in 30-second microwave bursts or over a double boiler. Stir frequently - chocolate goes from perfect to seized in seconds if you're not careful. Adding that bit of oil makes the coating slice cleanly instead of shattering when you cut it.
The finishing touches:
Spread that glossy chocolate over your chilled base, making sure to get it right to the edges. Sprinkle the ground peanuts over top immediately - wait too long and they won't stick. I like to press them in gently with the back of a spoon.

My first attempt at these bars was a disaster - I didn't compress the base enough and ended up with a crumbly mess. The next time, I went overboard with the cream and ended up with something closer to pudding than bars. Over time I've tweaked everything from the biscuit-to-nut ratio to the chilling time. The recipe I'm sharing today is battle-tested through countless potlucks and family gatherings. The biggest improvement came when I started toasting the nuts first - such a small change that makes a massive difference.

Fancy Serving Ideas

For dinner parties, I cut these into tiny squares and serve them alongside fresh raspberries and a dollop of mascarpone cream. The slight tartness cuts through the richness perfectly. When I'm hosting coffee morning, I arrange them on my grandmother's vintage cake stand with some fresh mint leaves for color. They also make a decadent ice cream topping - just crumble a bar over vanilla ice cream and prepare for your eyes to roll back in your head.

Mix It Up

After making these bars approximately eight million times, I've experimented with endless variations. Swap half the peanuts for shredded coconut for a tropical twist. Add a tablespoon of instant espresso to the chocolate mixture for a mocha version that's absolutely divine with afternoon coffee. During the holidays, I add crushed candy canes on top instead of nuts. My personal favorite variation is adding a layer of salted caramel between the biscuit base and chocolate topping - it takes more effort but is worth every calorie.

Fresh For Days

These bars keep beautifully in the fridge for about a week, though they've never lasted that long in my house. Store them in an airtight container with parchment between layers to prevent sticking. They're actually perfectly fine at room temperature for a day or so, which makes them great for picnics or potlucks. You can freeze them too - just wrap individual portions and thaw in the fridge overnight. The texture stays surprisingly good.

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I've made these no-bake chocolate biscuit bars for everything from school bake sales to fancy dinner parties. There's something about their not-too-sweet richness and perfect texture that appeals to pretty much everyone. My dad, who claims to "not like desserts," has been known to sneak one from the fridge late at night. I've caught him red-handed more than once. While I love a complex, challenging recipe as much as the next baker, there's something deeply satisfying about creating something this delicious with so little effort. Just don't tell your guests how easy they were - let them think you slaved away for hours.

Frequently Asked Questions

→ What type of biscuits work best for this recipe?
Digestive biscuits, graham crackers, vanilla wafers, or tea biscuits work wonderfully. You want a simple, not-too-sweet biscuit that creates a good crumb texture when crushed.
→ Can I make these without peanuts?
Absolutely! You can substitute with almonds, hazelnuts, or walnuts. For a nut-free version, try using toasted sunflower seeds, crushed pretzels, or additional biscuits for texture.
→ Why is my mixture too crumbly and not holding together?
The mixture needs enough moisture to bind. Add a tablespoon of cream at a time until the mixture holds together when pressed between your fingers. Make sure your butter is fully melted when adding it.
→ Can I use different chocolate for the topping?
Yes! You can use all milk chocolate for a sweeter taste or all dark chocolate for a richer flavor. White chocolate works too, but reduce the oil slightly as it melts differently.
→ Do these bars need to be refrigerated?
Yes, these bars should be stored in the refrigerator since they contain dairy. They'll keep for up to a week in an airtight container. They can be served slightly chilled or at room temperature.
→ Can I add other flavors to these bars?
Definitely! Try adding orange zest, espresso powder, or a tablespoon of liqueur to the biscuit mixture. You can also add dried fruits like cranberries or cherries for extra texture and flavor.

No-Bake Chocolate Biscuit Bars

Crunchy biscuits and peanuts mixed with rich chocolate and topped with a smooth glaze. These no-bake bars require zero oven time and minimal effort!

Prep Time
20 Minutes
Cook Time
~
Total Time
20 Minutes

Category: Sweet Treats

Difficulty: Easy

Cuisine: European

Yield: 24 Servings (24 bars)

Dietary: Vegetarian

Ingredients

→ For the Biscuit Base

01 12.3 oz (350g) biscuits, crushed
02 1 cup (3 oz / 85g) ground peanuts
03 ½ cup (3 oz / 85g) sugar
04 1 packet (10g) vanilla sugar (optional)
05 ½ cup (1.6 oz / 45g) cocoa powder
06 ¾ cup (6 fl oz / 180ml) sweet cream
07 ½ cup (3.9 oz / 110g) butter

→ For the Chocolate Coating

08 3.2 oz (90g) milk chocolate
09 1 oz (30g) dark chocolate
10 2 tbsp (1 oz / 30g) vegetable oil

→ For the Topping

11 ¾ cup (2.5 oz / 70g) ground peanuts

Instructions

Step 01

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.

Step 02

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.

Step 03

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.

Step 04

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.

Step 05

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.

Step 06

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.

Notes

  1. Store in an airtight container in the refrigerator for up to 1 week
  2. Can be frozen for up to 3 months when wrapped well
  3. Allow to sit at room temperature for 10-15 minutes before serving for the best texture
  4. Use digestive biscuits, graham crackers, or tea biscuits for best results

Tools You'll Need

  • Food processor or rolling pin for crushing biscuits
  • Large mixing bowl
  • Saucepan
  • Rectangular baking dish (approximately 9×13 inches)
  • Parchment paper
  • Heatproof bowl for melting chocolate
  • Spatula
  • Sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains peanuts
  • Contains dairy (butter, cream, milk chocolate)
  • May contain wheat (depending on biscuits used)
  • Contains soy (if present in chocolate used)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 215
  • Total Fat: 14 g
  • Total Carbohydrate: 18 g
  • Protein: 4 g