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.
Bittie says
I’m busy making them now, changed the peanuts to walnuts, pecan nuts and almonds. Sure it’s going to be wonderful.
Becky says
Absolutely delicious – much better than Hello Dollies made of similar ingredients. Although this may incite hysterics on the part of those who advocate for less or no salt, I used salted peanuts and the result was fantastic – not overly salty at all.
Suzy says
Hi Nagi
May I ask, could coconut condensed milk be used in your slice instead of normal and not use the dessicated coconut ?
PS: Congratulations on your award, couldn’t have happened to a more dedicated and lovely person.
Maureen says
I remember my mom making these for us when we were kids. I made them for my kids using her recipe a few times. They loved them
Janie B says
I am so proud of you Nagi! I am not surprised of your wins of your Cookbook. It is because of you and Dozer that I am cooking again. After I was diagnosed with Pancreatic Cancer, I new that I had to start making my own meals again and needed some new recipes to try and get me motivated. That was back in 2017, (2018 after the surgery) and that’s when I discovered your blog. Just celebrated my 5th year in remission in March. I have made at least a dozen and more of your recipes more than once. Plus new ones keep getting added to my saves. Now on your Cookbook, and I must say something about your pictures. Just fabulous, I think you have completely mastered it. They are gorgeous, who would of thought years ago that it would be a thing to take pictures of food and look so beautiful. (Plus the videos) I want to thank you for all you do and congrats again. Give Dozer a pat on the head for me and a big hug for you Nagi! Again I hope to see you for a signing here in America! ❤️ 😊 🌎☮️
Nagi says
THNKA YOU JANIE! Best message ever to wake up to. Pats passed on and happily received! Hope to get to the States one of these days…🤞🏻 N x
Lnda I says
Congrats on the book awards! You must be so proud of your accomplishments.
I don’t eat dairy and I was wondering if condensed coconut milk would make an adequate sub. Have you tried baking anything using it in the past? I use it in rice pudding, bread puddings, french toast casseroles, etc, but I haven’t tried to bake cookies or cakes.
I love your recipes and your civic engagement. Thanks!
Christine says
I have used coconut condensed milk in florentines, works a treat. So I’m positive it would work in this recipe also.
Gayle says
You can make “coconut condensed milk” by simmering a can of full fat coconut milk with 1/4 cup sugar, for 30 mins. Not sure if it would work the same way as regular condensed milk in this recipe, but could be worth an experimental attempt!
Nagi says
Thank you!!! I’m sorry but I haven’t tried anything other than condensed mild. Is there a coconut milk equivalent of condensed milk?? N x
Rachel says
Woolies has coconut condensed milk in the Asian food section I’ve used it to make a dairy free apricot slice so it should work for this recipe 😋
Robert says
You are awesome! What a simply delicious and versatile snack. Thank you! Just received my RecipeTinEats Dinner cookbook and can’t wait to view and try those recipes also. Your amazing and appreciated!
Trina says
Wow, found our new 7 layer bar recipe!! This is a winner. (I added butterscotch chips and chose walnuts.) The walnut’s slight bitterness balanced well with the added sweet from the butterscotch.
Rachael says
Would this recipe be suitable for freezing?
Ailsa McQuade says
👋 Rachael, I just made my 1st batch (with crushed peanuts, sultanas and oats added to the recipe) and froze most of the batch(in freezer for 4days or so but would keep longer…its to stop us eating them all at once😆) and they defrosted perfectly we defrosted em in the fridge but it wouldn’t make a difference if you defrosted them on the kitchen bench. We had guests but normally with treats we just defrost enough for 1 snack (yes we’re pigs eith sweet stuff) I reckon if in airtight container they’d freeze ok for a while certainly a month. I put a bit of baking paper between bottom and top layer to stop the layers freezing together
Rachael says
Thank you Ailsa 🙂
Holly says
Brilliant just mixing it up in the dish and it takes all of 5 min to pull together. I used Biscoff cookies for the base. A great sweet treat.
Thanks Nagi!
Holly 🙂
Susie Williams says
Salted peanuts weren’t going to stand between me and a fabulous “Nagi recipe”. I washed all the salt off, gave them a quick dry with my hairdryer and continued on like nothing happened. Yum, yum, yum these are delicious!!
Huge congratulations Nagi and Dozer. You deserve everything and more. I can’t remember the last time we didn’t have “Nagi” meal. You are such an inspiration. Big squishy hugs. Xx
Gayle says
Good idea! I think I’ll be washing and drying peanuts later today. Unsalted seem to be considered fancier, and are more expensive and harder to get this time of year.
SHERRYL ANNE CAMPBELL says
I did these with chopped salted pecans which resulted in a delicious salted caramel flavour. So yummy.
Hilary says
Can you please advise your advertisers, They are blocking your recipes with Ford Ranger adds. I am in the UK.This type of advertising is going too far.
Michele H says
Well done on the latest awards!
So richly deserved and highlight the recognition and appreciation of how much work you put into producing this fabulous , delicious cookbook.
The book is testament to your high work ethics and desire to share your love of food with us all.
May the awards keep coming! You deserve every one. You are ‘Simply the Best’ Nagi.
Yumi says
Nagi-san, Omedeto gozaimasu! Not only your blog is full of mouthwatering recipes, it’s so uplifting, too! I keep your brand new Dinner book on my bedside to so that I can get energy boost anytime. (*^^*)
Sandie says
Congratulations Nagi, I have been following you forever and I am so happy for you with all you have achieved. You have always been so generous with your time and the beautiful recipes.
Hugs to Dozer 🐶
Teri Vakenti says
Way to go! I’ve been following you forever from BC, Canada. I’m proud to say that my daughter ordered your cookbook for my 70th birthday.
Still use your recipes from your blog too. Congratulations!
Deb - Brisbane says
Made these today, kids were naughty and started eating before they properly set! As always, easy to follow yummy recipe. Congrats to you, have been cooking your recipes for years (ppl think I’m a wonderful cook due to you!!)
Suzanne Phelps says
Congratulations Nagi!!! This is your time! Bask in the glory and enjoy every moment of your hard work paying off. Told you way back, your recipes are a better than Julia Child’s.
Marsha says
Sending you huge congratulations on your book award wins! How exciting for you! You worked so hard on that beautiful book. The accolades are well-deserved.
Mulloes says
Very well done Nagi and your team on collecting the Book of the Year Award 👏