Recipe video above. Not a single bowl is required to make these bars! Everything is put together right in the cake pan. Hot contender for the world's best emergency baked goodie!Tastes: caramel-y, chewy, chocolatey and peanuty. Like a caramel slice but with peanuts - and much faster to make!
Prep Time10 minutesmins
Cook Time30 minutesmins
Cooling3 hourshrs
Total Time3 hourshrs40 minutesmins
Course: Sweet
Cuisine: Western
Keyword: chocolate nut bars
Servings: 16
Calories: 294cal
Author: Nagi | RecipeTin Eats
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)
1cupdesiccated coconut(unsweetened)
1cupunsalted peanuts, or other nuts of choice (Note 2)
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!
Notes
1. Biscuits/cookies - Use any plain normal biscuits but not biscuits like wafers or "cakey" soft biscuits. I have even scraped the filling out of Oreo biscuits!I crush in a ziplock bag using a rolling pin. Very therapeutic! You could also use a food processor or nutribullet.1 cup of crushed biscuits =100g = around 11 Graham Crackers (US) or 11 Anne Marie Biscuits (Australia). 2. Add-ins - Use what you want! Other nuts (roughly chop large ones), seeds, dried fruit, oats. YUM!3. Condensed milk is a sweetened milk that's thick like syrup, sold in the long-life milk section of grocery stores. Holds the whole thing together so do not recommend substituting.4. Store in an airtight container, preferably in the fridge (will last longer) for up to 5 days. Best eaten at room temp!Recipe source - Pretty sure it's originally from an old Women's Weekly magazine! But the quantities have been tweaked over time to my own.Nutrition per slice.