No-bowl Chocolate Nut Bars | Daily Dine

No-bowl Chocolate Nut Bars

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!

View original recipe on recipetineats.com

sweetwestern

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 220 minutes

Servings: 16

Nutritional Information

Calories:294 kcal

Carbohydrate:32.9 g

Cholesterol:22 mg

Fat:16.5 g

Dietary Fiber:2.3 g

Protein:5.1 g

Saturated Fat:8 g

Sodium:137 mg

Sugar:26.2 g

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

Step 1
Preheat oven to 180C/350F (160C fan-forced)
Step 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).
Step 3
Melt butter - Place the butter in the pan then melt in the oven for 5 minutes.
Step 4
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).
Step 5
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.
Step 6
Bake for 30 minutes or until the edge of the surface is golden brown.
Step 7
Fully cool before cutting (3 hours on counter, or 1 hr counter + 1 hr fridge). Remove using paper overhang then cut and eat!

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