No-Bowl Chocolate Nut Bars

Name: No-Bowl Chocolate Nut Bars
Prep time: 10 min
Cook time: 30 min
Total time: 3 h 40 min
Cuisine: Western
Ingredients: 100 g (7 tbsp) unsalted butter, cut into a few chunks; 1 cup (100 g) plain biscuits, crushed; examples include Marie, Arrowroot, digestives or Graham crackers; 1 cup desiccated coconut, unsweetened; 1 cup unsalted peanuts, or other nuts of choice; 1 cup dark chocolate chips, US: semi-sweet chips; 395 g (14 oz) sweetened condensed milk, 1 can

A hand lifts a chocolate and peanut bar above a stack of the cut bars. — Chocolate and peanut bars with a chewy-looking layered base.

Chewy chocolate and peanut bars with a biscuit-and-coconut base, assembled directly in the pan without a mixing bowl.

By Cookin' KitchenOctober 17, 2026

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Total: 3 hours 40 minutes
Makes: 16 bars

Prep: 10 minutes
Cook: 30 minutes
Rest: 3 hours
Total: 3 hours 40 minutes
Makes: 16 bars

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Recipe

No-Bowl Chocolate Nut Bars

Chewy chocolate and peanut bars with a biscuit-and-coconut base, assembled directly in the pan without a mixing bowl.

Cookin' · https://cookin.club/recipes/no-bowl-chocolate-nut-bars

Prep: 10 minutes
Cook: 30 minutes
Rest: 3 hours
Total: 3 hours 40 minutes
Makes: 16 bars

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Ingredients

16 bars

For 16 bars

100 g (7 tbsp) unsalted butter, cut into a few chunks
100 g (1 cup) plain biscuits, crushed; examples include Marie, Arrowroot, digestives or Graham crackers
1 cup desiccated coconut, unsweetened
1 cup unsalted peanuts, or other nuts of choice
1 cup dark chocolate chips, US: semi-sweet chips
395 g (14 oz) sweetened condensed milk, 1 can

Equipment

Oven
20 cm/8-inch square pan
Baking paper

Instructions

Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced).
Step 2: Lightly spray a 20 cm/8-inch square pan with oil, then press in a sheet of baking paper. It does not need to fit perfectly.
Step 3: Place the butter in the pan and melt it in the oven for 5 minutes.
Step 4: Swirl the pan to spread the melted butter. Sprinkle the crushed biscuits over it, spread them out, then gently press them down. An even layer is not essential.
Step 5: Scatter the coconut over the biscuit base, followed by about two-thirds of the peanuts and chocolate chips, reserving some for the top. Pour over the condensed milk and spread it evenly. Finish with the remaining nuts and chocolate chips.
Step 6: Bake for 30 minutes or until the edges of the surface are golden brown.
Step 7: Let the bars cool completely before cutting: the recipe gives 3 hours on the counter, or 1 hour on the counter followed by 1 hour in the fridge. Use the overhanging baking paper to lift them out, then cut into bars.

Notes

Variations and storage

Use plain biscuits rather than wafers or soft, cakey biscuits. For the add-ins, try other nuts, seeds, dried fruit or oats. If you don’t have coconut, use extra crushed biscuits, wheat germ or wheat bran. Keep the bars in an airtight container, preferably in the fridge, for up to 5 days; they’re best eaten at room temperature. The sweetened condensed milk helps hold the bars together, so don’t substitute it.

Nutrition per bar

Calories: 294 kcal
Fat: 17 g
Saturated fat: 8 g
Carbohydrates: 33 g
Sugar: 26 g
Fiber: 2.3 g
Protein: 5.1 g
Sodium: 137 mg
Cholesterol: 22 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

These chewy chocolate nut bars come together in the pan, so there’s no mixing bowl to wash. A biscuit-and-coconut base is layered with peanuts, chocolate chips and sweetened condensed milk.

Chocolate and peanut bars cut into squares and arranged on a tray. — Cut chocolate nut bars arranged on a tray.

Bake until the edges are golden, then let the bars cool fully before cutting. The peanuts and chocolate chips can be switched for other nuts, seeds or dried fruit.