These no-bake chocolate biscuit bars are rich, crunchy, and incredibly satisfying. With a fudgy chocolate coating and crisp cookie bits throughout, they’re easy to make without turning on the oven — perfect for dessert, snacks, or sweet treats any time of year.
Ingredients
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3 cups crushed plain biscuits or graham crackers
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1½ cups dark chocolate chips (or chopped dark chocolate)
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½ cup sweetened condensed milk
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¼ cup unsalted butter
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2 tablespoons cocoa powder
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1 teaspoon vanilla extract
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Pinch of salt
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Optional toppings: chopped nuts, shredded coconut, sea salt, mini marshmallows
Instructions
Step 1 — Prepare the Base
Line a square or rectangular baking pan with parchment paper, leaving an overhang for easy removal later.
In a large bowl, place the crushed biscuits.
Step 2 — Make the Chocolate Mixture
In a medium saucepan over low heat, combine the dark chocolate chips, sweetened condensed milk, and butter. Stir constantly until the chocolate and butter melt and form a smooth, glossy mixture.
Remove from heat and whisk in the cocoa powder, vanilla extract, and a pinch of salt until fully combined.
Step 3 — Combine
Pour the warm chocolate mixture over the crushed biscuits. Use a spatula to mix thoroughly so every piece is coated with chocolate.
Step 4 — Transfer to Pan
Spread the mixture evenly into the prepared pan and press down gently with the back of a spatula to compact it.
Step 5 — Add Toppings (Optional)
Sprinkle chopped nuts, shredded coconut, or a light dusting of sea salt over the top if desired.
Step 6 — Chill
Refrigerate the bars for at least 2–3 hours, or until firm.
Step 7 — Slice and Serve
Use the parchment overhang to lift the set bars out of the pan. Cut into squares or bars of your preferred size and serve.
Tips for Best Results
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Crush evenly: Aim for small, uniform biscuit pieces — big chunks make the bars harder to cut.
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Chocolate quality: Choose good-quality dark chocolate for the richest flavor.
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Sweetness control: Adjust the amount of sweetened condensed milk if you prefer sweeter or less sweet bars.
Variations
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Nutty chocolate bars: Fold chopped almonds, pecans, or hazelnuts into the chocolate mixture.
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Mint chocolate bars: Add a few drops of peppermint extract.
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Salted caramel: Swirl caramel sauce over the top before chilling.
Storage
Store the bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month. Let frozen bars thaw before serving.