If you’re looking for a rich, chocolatey dessert that requires zero baking, these No-Bake Chocolate Biscuit Bars are the perfect treat. Crunchy biscuit chunks are coated in a thick chocolate mixture, chilled until firm, and finished with a smooth chocolate coating.
The result is a fudgy, crunchy chocolate bar that melts in your mouth and pairs beautifully with coffee or tea. These bars are incredibly easy to prepare and make a wonderful dessert for parties, holidays, or gifting.
Why You’ll Love This Recipe
• No baking required
• No mixer needed
• Rich chocolate flavor with crunchy biscuit pieces
• Perfect for parties, tea time, or holiday treats
• Stores well in the fridge or freezer
• Easy to customize with nuts, caramel, coconut, or dried fruit
Ingredients
For the Chocolate Biscuit Filling
300 g tea biscuits or petit beurre biscuits (broken into small chunks)
200 g dark or milk chocolate
100 g unsalted butter
3 tablespoons cocoa powder
½ cup sweetened condensed milk
Alternative:
½ cup powdered sugar + 3 tablespoons milk
1 teaspoon vanilla extract
½ cup chopped nuts (peanuts, almonds, or hazelnuts – optional)
For the Chocolate Coating
300 g milk chocolate
2 tablespoons vegetable oil or melted butter
½ cup crushed peanuts or chopped nuts
Instructions
Step 1: Prepare the Biscuits
Break the biscuits by hand into small chunks.
Do not crush them into fine crumbs. The chunky pieces give the bars their signature crunchy texture.
Place the biscuit pieces in a large mixing bowl.
Step 2: Make the Chocolate Mixture
In a saucepan over low heat, melt:
• chocolate
• butter
Stir continuously until smooth.
Add:
• cocoa powder
• condensed milk
• vanilla extract
Mix until the chocolate mixture becomes thick, glossy, and smooth.
Step 3: Combine the Mixture
Pour the warm chocolate mixture over the biscuit pieces.
Add chopped nuts if desired.
Gently mix until all biscuit pieces are fully coated with chocolate.
Step 4: Shape the Bars
You can shape the mixture in two different ways.
Option A – Log Shape
Transfer the mixture onto baking paper.
Shape it into a thick log.
Wrap tightly and refrigerate for 2–3 hours until firm.
Option B – Pan Method
Line a square or rectangular pan with parchment paper.
Press the mixture evenly into the pan.
Flatten the top firmly with a spatula.
Refrigerate for about 2 hours.
Step 5: Prepare the Chocolate Coating
Melt the milk chocolate with the oil or butter over low heat.
Stir until smooth and shiny.
Mix in the crushed peanuts or chopped nuts.
Step 6: Coat the Bars
Cut the chilled biscuit cake into bars or slices.
Dip each piece into the melted chocolate coating.
Place them on parchment paper.
Refrigerate for 30–45 minutes until the coating sets.
Storage
Refrigerator: up to 7 days
Freezer: up to 2 months
These bars taste best when served slightly chilled.
Variations & Add-Ins
You can easily customize this recipe.
Add caramel sauce for extra richness
Use white chocolate instead of milk chocolate
Mix in chopped dates or raisins
Add shredded coconut for a tropical twist
Flavor with orange zest or a little espresso powder
Serving Ideas
These chocolate biscuit bars are perfect:
• with coffee or tea
• as party dessert bites
• for holiday dessert platters
• wrapped individually as edible gifts