A rich and indulgent no-bake dessert featuring layers of crunchy biscuit and nut mix, luscious chocolate, and a smooth chocolate glaze. Perfect for make-ahead treats that impress with minimal effort.
π Prep Time: 20 min
π³ Chill Time: Several hours or overnight
π° Yield: 16-20 bars
Ingredients
- 225 g plain biscuits (e.g., Petit Beurre or butter biscuits)
- 225 g nuts (walnuts or a mix of hazelnuts and almonds), finely ground
- 225 g butter
- 125 ml water
- 200 g sugar (brown sugar optional)
- 200 g dark chocolate (50% cocoa), divided
- 1 tbsp rum
- 1 tsp vanilla extract
- 1 tbsp neutral-flavored oil (e.g., vegetable or sunflower oil)
Instructions
- Melt 100 g dark chocolate over a double boiler and set aside.
- Crush biscuits finely (using a food processor) and grind nuts; combine well in a bowl.
- In a small saucepan, combine water and sugar. Heat gently without boiling until sugar dissolves. Increase heat to bring syrup to a boil and cook for 3 minutes.
- Remove from heat and stir in butter cubes until fully melted. Add vanilla extract.
- Pour the warm syrup over the biscuit and nut mixture; stir to combine thoroughly.
- Divide the mixture into two equal parts. Stir melted chocolate and rum quickly into one half until smooth.
- Let both mixtures cool slightly for about 5 minutes.
- Line a 20 x 20 cm square pan with parchment paper. Spread the chocolate mixture evenly in the pan, smoothing with the back of a spoon.
- Top with the plain biscuit and nut mixture, leveling it carefully.
- Melt remaining 100 g chocolate over double boiler, add neutral oil, and stir until smooth.
- Pour the chocolate glaze evenly over the layered mixture. Gently shake the pan to level the glaze.
- Cover and refrigerate for several hours or overnight to set firmly.
- Cut into bars or cubes. For a decorative touch, dust with cocoa powder.
- Keep refrigerated to maintain texture; allow bars to soften slightly at room temperature for easier slicing if needed.
π‘ Tips
- Use a sharp knife warmed slightly to make clean cuts.
- Substitute nuts as preferred or available.
- The rum adds flavor but can be omitted or replaced with another extract.
π Perfect For
- Quick no-bake desserts
- Holiday treats and gatherings
- Make-ahead sweet snacks
NO-BAKE CHOCOLATE AND NUT LAYERED BARS
A rich and indulgent no-bake dessert featuring layers of crunchy biscuit and nut mix, luscious chocolate, and a smooth chocolate glaze. Perfect for make-ahead treats that impress with minimal effort.
π Prep Time: 20 min
π³ Chill Time: Several hours or overnight
π° Yield: 16-20 bars
Ingredients
- 225 g plain biscuits (e.g., Petit Beurre or butter biscuits)
- 225 g nuts (walnuts or a mix of hazelnuts and almonds), finely ground
- 225 g butter
- 125 ml water
- 200 g sugar (brown sugar optional)
- 200 g dark chocolate (50% cocoa), divided
- 1 tbsp rum
- 1 tsp vanilla extract
- 1 tbsp neutral-flavored oil (e.g., vegetable or sunflower oil)
Instructions
- Melt 100 g dark chocolate over a double boiler and set aside.
- Crush biscuits finely (using a food processor) and grind nuts; combine well in a bowl.
- In a small saucepan, combine water and sugar. Heat gently without boiling until sugar dissolves. Increase heat to bring syrup to a boil and cook for 3 minutes.
- Remove from heat and stir in butter cubes until fully melted. Add vanilla extract.
- Pour the warm syrup over the biscuit and nut mixture; stir to combine thoroughly.
- Divide the mixture into two equal parts. Stir melted chocolate and rum quickly into one half until smooth.
- Let both mixtures cool slightly for about 5 minutes.
- Line a 20 x 20 cm square pan with parchment paper. Spread the chocolate mixture evenly in the pan, smoothing with the back of a spoon.
- Top with the plain biscuit and nut mixture, leveling it carefully.
- Melt remaining 100 g chocolate over double boiler, add neutral oil, and stir until smooth.
- Pour the chocolate glaze evenly over the layered mixture. Gently shake the pan to level the glaze.
- Cover and refrigerate for several hours or overnight to set firmly.
- Cut into bars or cubes. For a decorative touch, dust with cocoa powder.
- Keep refrigerated to maintain texture; allow bars to soften slightly at room temperature for easier slicing if needed.
π‘ Tips
- Use a sharp knife warmed slightly to make clean cuts.
- Substitute nuts as preferred or available.
- The rum adds flavor but can be omitted or replaced with another extract.
π Perfect For
- Quick no-bake desserts
- Holiday treats and gatherings
- Make-ahead sweet snacks