I’m not kidding! These chewy caramel-y chocolate nut bars are made without a single bowl. From scratch. They’ll save you all those times you promise to make something sweet but run out of time!
Meet my emergency quick sweet-treat!
I am one of those people who always overcommits. Especially when it comes to anything food related. Then 7 out of 10 times, I find myself in a flurry at the last minute because I promised to bring something sweet for lunch with friends, or to make something for my friends’ son’s school bake sale because she works full time and doesn’t have the time to bake something.
So it’s super handy to have a few really fast sweet recipes up your sleeve and this is one of mine. Just wait until you see how it’s made – it’s SO QUICK and you don’t need a SINGLE BOWL!
How to make these no-bowl chocolate nut bars
I know you’re probably wondering how on earth these bars are made without using a bowl at all so I’ll cut straight to the chase! Here’s how it’s done:
It’s made by creating a biscuit base using butter melted in the pan then sprinkling over crushed biscuits and desiccated coconut. Then it’s topped with nuts (your choice), chocolate chips, then finally topped with condensed milk which is what brings the whole bar together. Once baked, it holds together and becomes gloriously chewy, caramely bar!
Place butter straight into a lined pan and melt it in the oven while it is pre-heating.
Swirl to spread the melted butter across the base.
Sprinkle crushed biscuits across the base, then spread using a spoon/spatula/hands and lightly press down. I’m not meticulous here about even spreading, this is, after all, an emergency recipe!!
Sprinkle coconut across the base.
Top with about 2/3 of the nuts and choc chips
Pour over condensed milk.
Top with remaining nuts and choc chips.
Bake 30 minutes until light golden on the edges, then cool before cutting!
Ingredients in No-bowl chocolate nut bars
Ordinarily I put the ingredients before the recipe steps, but I feel like for this recipe it should be other way round! So, here’s what you need. It’s fabulously versatile – any plain biscuits, switch the peanuts and chocolate chips with other things like dried fruit and other nuts.
Condensed milk – This sweetened milk is like a thick syrup and this is the key ingredient that holds the bar together. Standard cans here in Australia re 395g (14oz) and are sold in the long-life dairy section in grocery store aisles.
Peanuts & chocolate chips – Feel free to substitute these with other add-ins of choice. Especially hand if you have a peanut or nut allergy in the family. Try pepitas and dried fruit!
Coconut – Desiccated coconut blends into the crushed biscuits to create the base. If you don’t like or don’t have coconut, feel free to add extra biscuits instead, or leftover wheat germ / wheat bran (if you made last weeks’ Breakfast Muffins!).
Butter – For buttery goodness and also to hold the base together.
Plain biscuits/cookies – Anything that can be crushed will work fine here. I’ve used all sorts over the years – Marie, Arrowroot (featured in today’s recipe), Graham crackers, scotch fingers. I once even made this with chocolate Oreo cookies by scraping the filling off!! (It was an emergency and it was darn delicious!)
It’s not a hack
This is one of those recipes that is not a “hack”, but rather an incidental side benefit is that it can be made without dirtying a single bowl. I would make these even if I had to use a bowl to make them!
So keep this one tucked away for one of those days when you’re in a rush and you’ve promised to make a sweet treat for your family or friends!! – Nagi x
Watch how to make it
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No-bowl Chocolate Nut Bars
Ingredients
- 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)
Instructions
- Preheat oven to 180C/350F (160C fan-forced)
- Line pan – Lightly spray a 20cm/8" square pan with oil then press in a sheet of paper (no need to be meticulous here).
- Melt butter – Place the butter in the pan then melt in the oven for 5 minutes.
- 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).
- 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.
- Bake for 30 minutes or until the edge of the surface is golden brown.
- Fully cool before cutting (3 hours on counter, or 1 hr counter + 1 hr fridge). Remove using paper overhang then cut and eat!
Recipe Notes:
Nutrition Information:
Originally published way back in September 2015. Republished with a brand new video and photos by reader request!
Life of Dozer
New house. New shoot studio. Same scavenger.
Soooo good! Reminds me of childhood and nearly exactly as mum made it but think she only used coconut, no biscuits. I used a bigger tin and next time will use the same square pan to let the crumbs create a thicker base with the butter. Amazingly divine once again Nagi. Nailed it!
If I want to reduce sugar, how could I replace condensed milk please….. I am keen to try!!
Sooo good and so easy!! For the crust, I made a quick gluten free shortbread: 3/4 cup gf flour, 1/4 tsp xanthan gum, 3 tbsp sugar, 5 tbsp unsalted butter, a pinch of salt then combined in food processor. Baked at 350 F for about 20 minutes until edges were golden then poked baked crust with fork and proceeded with rest of recipe. I used toasted chopped almonds instead of peanuts. The real hardship was waiting for the bars to cool before cutting into them. Maybe I’ll try the freezer next time… This recipe is a keeper!
I almost make this weekly as my “snacking” treat. It takes minutes to come together and most days I don’t even wait until it cools to cut! Ha! It’s perfect, have used all types of cookies and nuts, my favourite thing has to be the chewy crisp parts! I could eat the whole thing if left to my own devices!
Hi Nagi and Dozer, would it be possible to make the base with crushed weet bix?
Love your book and all your posts.
Keep up the wonderful work you do.
Cheers
Helen
Can I use lactose free condensed milk like coconut condensed milk?
These will be a staple in my kitchen. The hardest part of these nut bars is not eating them in the first day. A big hit and so delicious.
Delicious and easy. Taught my partners 12 year old how to do this. Worked perfectly. They love the taste of it.
Nothing beats home made ❤️
My kids really like this slice and it is very easy to make. My only issue was that the base is very crumbly. Any thoughts on how to fix that? I tried adding more butter but that seemed to make it worse.
Made these for our school’s FIKA FRIDAY and they were a hit! I made them GF by using slightly roasted almond flour instead of cookie crumbs.
Struggling with the biscuit base in the No Bowl Chocolate Nut Bar recipe. Have made it three times and the biscuit base crumbles and falls apart as I cut it. Have watches the video, read the notes and scrolled through the comments on the recipe page. Have got to the stage of thinking “ I am I the only one who is having this happen?” It is such a yummy recipe but I just can’t seem to get the base right.
No you are not the only one I made it and the base was all crumble, it did not hold together🤷♀️🤷♀️
This is the best, most moorish slice I have ever had, I want to make it for a party with my other deserts ,
Nagi do you think it can be made ahead and frozen
I also found your slice very easy and delicious. I steeped my sultanas & craisins (drained them well) and added some very plump chopped apricots and used shredded coconut (that’s all I had), used salted peanuts and dark chocolate melts. YUMMY in my tummy. When first tasted, thought I shouldn’t have steeped the sultanas / craisins, but after being in the fridge overnight, absolutely decadent. Thank you very much for sharing your recipes.
This is the most delicious slice. So quick and easy to make and SO hard to stop eating.
In the oven now 2nd time making so delicious, nuts a few choc chips and Craisins…
Used milk arrowroot biscuits…
Substituted peanuts with macadamia nuts, soooooo sooooo good!
This was soooo easy and scrumptious. I also added some sultanas as l love them. Now baked it twice and this will now be a regular. I look forward to your emails for new things to try and also ordered your cookbook another5***** Thanks so much Nagi.
You are evol giving us this recipe oh do delicious…lasts 5days eh😄😆😆not in this house. I used nuts sultanas oats because I had them handy but really anything would work. New zealand visitors (fans if yours and they bought your book ehilst here)enjoyed them with us this weekend. Easy and delicious. Thankyou Nagi
This slice is incredible. I used salted roasted peanuts as that’s what I had in the cupboard and they were so delicious
I was thinking salted nuts might be good! That combo of salt + sweet = even more deliciousness!!!!
Can’t see them lasting 5 days…. 😂
Made these today and they were delicious! Just wondered if I could use vegan condensed milk to make my next batch as 2 of my daughters are vegan. I’ve found previously that vegan condensed milk is thinner and runnier and not as successful in the recipes I’ve tried
I am going to try the coconut condensed milk, you can get it in Woolies or Coles in the international food aisle. Cans are a
Title smaller than the standard sized can, it is good.
Hi, Did you try it using the coconut condensed milk yet? I have a lactose intollerent son so was hoping it works with the coconut milk