Chocolate Biscuit Nut Bars
Chocolate Biscuit Nut Bars
Ingredients**
For the inside mixture
- 300 g plain tea biscuits (Digestive, Marie, Graham, Rich Tea, etc.)
- 120 g butter
- 150 g milk chocolate
- 3 tbsp unsweetened cocoa powder
- 120 g sweetened condensed milk
- 1 tsp vanilla extract
- 80 g crushed nuts (hazelnuts, almonds, or peanuts) – optional but recommended
- Pinch of salt
For the coating
- 300–350 g milk chocolate
- 2–3 tbsp vegetable oil (optional, for smoother coating)
- 120 g finely chopped nuts (hazelnut/peanut/almond)
Instructions**
1. Prepare the biscuit filling
- Break biscuits into small chunks (not crumbs). Set aside.
- In a saucepan on low heat, melt:
- butter
- 150 g chocolate
- Stir in:
- cocoa powder
- condensed milk
- vanilla
- pinch of salt
- Mix until smooth.
- Remove from heat and add:
- broken biscuits
- crushed nuts
- Stir until everything is well coated.
2. Shape the bars
- Line a tray with parchment paper.
- Transfer mixture onto the tray.
- Shape into a long thick log or press flat and cut into bars later.
- Chill 1–2 hours until solid.
3. Add the chocolate–nut coating
- Melt 300–350 g of milk chocolate.
- Add a little oil for smooth coating (optional).
- Mix in the chopped nuts.
- Dip each chilled bar into this mixture, coating fully.
- Place on a lined tray to set.
- Refrigerate 20–30 minutes.
Serve & Enjoy**
You will have rich, crunchy, chocolatey bars with biscuit pieces and a nutty outer shell—exactly like the ones in your photos.
Storage**
- Fridge: 2 weeks (air-tight container)
- Freezer: 2–3 months