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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
I’m writing from Michigan. What is the American equivalent of “biscuits”? In America, a biscuit is a dinner roll, i.e. white bread! Can you give me another word for this ingredient? The recipe looks amazing otherwise!
Hi Joy! Gosh, I do know that, I should have written the ingredients better! Graham crackers are perfect for these 🙂 I’ve updated the recipe to make that clear!
Graham Crackers would be just awesome in this recipe. Thanks for the interpretation, Nagi!!
Oh goodness! These are amazing. Love that you baked them all in one pan. x
Hi Sneh! Lovely to see you here, thanks for visiting! 🙂
This is genius! I am such a messy cook, and the kitchen usually looks like a post-hurricane site after I finish making something. My husband – and helper! lol – would love if I made more stuff like this! hahaha
So have you got the system down pat where you cook and he cleans? 😉
These bars look incredibly yummy! And can I say that I’m even more impressed with the fact that I don’t have to dirty a gazillion dishes to make this. Love it!
These bars ARE yum, swear! 🙂
Nagi, these look amazing and they remind me of something that my mom used to make as part of her Christmas baking routine. I guarantee you though she didn’t do it without a bowl! I really like how you showed the steps in the 12 pictures – very cool. I’m definitely going to make these once I get through my post-vacation detox ( I use that word detox lightly but always put a few extra lbs on when I’m not the one cooking the food) as I doubt I’d be able to stop at just one piece.
I love that it reminds you of your mother’s baking! 🙂 Detox? I’m constantly telling myself I should be detoxing. Sigh!
This is my kind of recipe, the least number of bowls to wash the better! It looks like a great one to make during the school holidays, kids will love it!
Actually, this is a really great one for kids to make too! 🙂
I’ve always called these 7 layer bars or magic bars. They are truly one of my favorites! I’ve made them with pumpkin and when I was in South Africa I made them with tennis biscuits. Wherever I am, I make these. They are so good!
Oooh! I didn’t know they existed in other countries, I thought this was an Aussie thing! Magic bars. Love that name, made me smile! 🙂
What a great idea! I thought one bowl desserts were good. This is definitely happening soon!!
Thanks Cathleen! 😉
I have just GOT to try these because I really want to see that condensed milk work its ‘magic’ and make the bars end up looking like cheesecake like in your (amazing as usual) pictures. I’ve said it before, I’ll say it now and I’ll say it in the future I’m sure – you are just my cooking (and blogging) guru, girl!
Oh, and thanks for mentioning my chocolate cake (blush blush blush) … glad it’s been useful!!! 🙂 🙂
Gosh Helen, that cake recipe? I have made it maybe 8 times since you posted it now. It’s super nifty! I love it!!
These look so decadent and yummy! Plus they don’t look difficult to make at all. Sounds great!
Nope, they are ridiculously simple! 🙂
I have never, ever seen a recipe like this! I don’t use this word lightly – this recipe is revolutionary! And delish, obvs. Bravo 🙂
Thank you! Oh, it’s not an original idea of mine, it’s been “around” for ages here in Australia. 🙂
I think this little recipe ought to sort out my sweet tooth. Love the cream cheese and chocolate combo. Less mess and less clean up is always a plus here. I think all foodies over commit when it comes to making something for our family and friends. My sister, also a foodie, volunteered to cook for 70 people, I told her she is mentally insane… If I had given her this quick and easy sheet cake recipe it might have saved her… LOL sharing, pinning, sending smoke signals and on my way to get your photography book!
Oh gawd, I’ve done that before! Once I promised to cater for food for a part for 50 people for someone I never even MET before – just at cost which worked out to be around $5 a head! I’m NUTS! Why oh WHY do I do that to myself??
that happens to me ALL THE TIME! But you my friend, just saved me! I will be making these the next time i say yes!
YES! Good emergency sweet!! 🙂
Oh Nagi, what a magical slice! Chocolate and nuts and coconut – I just know this would taste incredible! And one bowl too? It doesn’t get any better!
One bowl? Nope. NO BOWL! You make it all in the pan. 😉
Hi Nagi! WOW do these look good! I would make these even if it required numerous bowls! I have a weakness for pistachios! Actually I’m a nut freak! 🙂 I make a nut tart that is topped with ice cream and drizzled with homemade chocolate caramel sauce. A copycat recipe I came up with from the Chestnut Street Grill in Chicago, which unfortunately closed it’s doors a number of years ago.
Oooh. Nut tart? That sounds good! Is it kind of like a pecan pie with a soft filling the nuts sit in? 🙂
Hi Nagi! The base for my nut tart is a shortbread, the filling is custard (not a lot) and I use pistachios, macadamia, slivered almonds and pecans. Gary likes it topped with premium chocolate ice cream and my homemade chocolate caramel sauce. It also freezes well – I cut it into single serving wedges and wrap them in plastic film. It reheats very well in the micro. According to Gary it is good s###! PS he’s making your Korean beef stir fry (over spaghetti squash) tonight!
Oooh, that sounds good Dorothy! Similar to a recipe I have though I must admit I don’t make it often 🙂 I hope you love the Korean Beef!!
Omg, I ALWAYS overcommit when it comes to food/feeding people. Why host a simple dinner for friends when you can make a full 4 course dinner?! I get up at dawn and start cooking, somewhere around mid-day I think, what the hell did I get myself into? I spend SO much time on making an extravagant dinner, that I totally run out of time and energy to bother with making a dessert. So I usually send my husband out on a last minute errand to go pick up cake at the store. This recipe is going to be dinner party dessert savior! Seriously awesome, Nagi! I could kiss you! xoxo
BA HA HA! Why does that not surprise me in the LEAST?! Oh you crack me up!! For a dinner party, try Helen’s 6 ingredient Chocolate swedish cake. Hey – surely you know that recipe??? Your mum??!
Shooey, Nagi, these sound good!
Do you use sweetened or unsweetened coconut flakes? (We have both kinds here in the US.)
Gosh Barb, I didn’t know that! 🙂 I use unsweetened. Thanks for the question, I’ll update the recipe! 🙂 Hope you have a wonderful weekend Barb!
Thanks, Nagi! Unsweetened sounds best to me since there’s so much sugar already in the milk. You have a great weekend, too!!
Yes! YES YES!!!! This is brilliant! I have never been a fan of bars.. but this looks too scrumptious not to try! And talk about over commiting…that should be my middle name 🙂 I always ALWAYS over commit and then wonder how I got myself into this mess…I never learn 🙂 Oh and did you just say sweetened condensed milk? Yes please! I’ll take a can of it!
Ha! You and your condensed milk!!! 🙂
How fun. Love condensed milk in desserts.
It’s like the magic ingredient!! 🙂
Condensed milk makes me weak in the knees! And the fact that it’s made in the same pan as it’s baked in is AH-MAZING! Fantastic, quick recipe, Nagi!
Condensed milk is legendary stuff! 🙂