Go Back

No-Bake Chocolate Biscuit Bars

These no-bake chocolate biscuit bars are a quick, indulgent treat that come together with melted chocolate, crushed biscuits, and a hint of sea salt. Once chilled, they develop a firm, crunchy exterior with a gooey, chocolatey interior, perfect for satisfying sweet cravings without any baking. Their rustic appearance and rich flavor make them a nostalgic favorite for any chocolate lover.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 minutes
Servings: 12
Course: Main Course
Cuisine: Western
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Digestive biscuits about 7 oz, crushed into chunks
  • 150 g Dark chocolate 70% cocoa preferred
  • 100 g Unsalted butter melted
  • 1 tsp Vanilla extract optional
  • 1 pinch Sea salt for sprinkling on top

Equipment

  • 20cm (8-inch) square pan
  • Parchment paper
  • Microwave-safe bowl
  • Spatula
  • Sharp knife

Method
 

  1. Line your square pan with parchment paper, leaving some overhang for easy removal. Gather all your ingredients and tools ready for assembly.
  2. Place the digestive biscuits in a zip-top bag and crush them with a rolling pin or the bottom of a heavy pan until they break into chunky, irregular pieces—aim for about 1-2 cm sizes.
  3. In a microwave-safe bowl, melt the dark chocolate and butter together in short 30-second bursts, stirring well after each until the mixture is smooth, glossy, and fragrant. This should take about 1-2 minutes in total.
  4. Pour the melted chocolate and butter over the crushed biscuits, then add the vanilla extract and a pinch of sea salt. Mix thoroughly with a spatula until all the crumbs are evenly coated and sticky.
  5. Transfer the mixture into the prepared pan and use the back of a spoon or spatula to spread it out evenly. Press down firmly to compact the mixture and create a flat, even surface—this helps the bars hold together nicely.
  6. Cover the pan with plastic wrap and place it in the fridge. Let it chill for at least 2 hours or overnight until set and firm.
  7. Once chilled and firm, lift the block out of the pan using the parchment overhang. Place it on a cutting board and use a sharp knife warmed under hot water to cut into neat squares.
  8. Arrange the bars on a plate, sprinkle a tiny pinch of sea salt on top if desired, and serve. These bars are best enjoyed slightly chilled or at room temperature for a gooey, crunchy bite.

Notes

For added texture, toss in chopped nuts or dried fruit before pressing into the pan. To make it dairy-free, substitute butter with coconut oil and choose dairy-free chocolate.