Luscious No-Bake Chocolate Bar (Printable)

A luscious no-bake chocolate bar with a buttery biscuit base and creamy chocolate layers.

# What You Need:

→ Base

01 - 7 oz digestive biscuits or graham crackers, crushed
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar

→ Chocolate Layer

04 - 9 oz semisweet or milk chocolate, chopped
05 - 1/3 cup plus 1 tbsp heavy cream
06 - 1 tsp vanilla extract

→ Topping (optional)

07 - 1/4 cup chopped nuts (almonds, hazelnuts, or peanuts)
08 - 2 tbsp mini chocolate chips or sprinkles
09 - Pinch of sea salt

# Steps:

01 - Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine crushed biscuits, melted butter, and sugar in a bowl. Press firmly into the bottom of the prepared pan to create an even base. Chill in the refrigerator for 10 minutes.
03 - In a heatproof bowl, melt chopped chocolate and heavy cream together over simmering water or in 30-second microwave intervals, stirring until smooth. Stir in vanilla extract.
04 - Pour the melted chocolate mixture evenly over the chilled biscuit base, spreading with a spatula.
05 - Sprinkle nuts, mini chocolate chips, and sea salt over the chocolate layer, if desired.
06 - Refrigerate the assembled bar for at least 1 hour or until firm.
07 - Lift the bar from the pan using the parchment paper overhang, then cut into 12 squares. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • No oven required, just a refrigerator and about twenty minutes of your time.
  • The contrast between the crispy biscuit base and smooth chocolate layer feels fancy enough to serve guests but tastes like pure comfort.
  • You can customize the toppings however you want—nuts, salt, sprinkles, or keep it bare and elegant.
02 -
  • The double boiler method is gentler on chocolate than the microwave and keeps it from seizing up if any water gets in, which I learned the hard way.
  • Don't skip chilling the base before adding chocolate—a warm chocolate layer on a warm base creates a gooey mess instead of distinct layers with structure.
03 -
  • Temper your expectations about cutting perfect squares—they're forgiving, and slightly jagged edges are part of the charm.
  • If your chocolate seems too thick after melting, add cream one tablespoon at a time until it reaches the right consistency for spreading.

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