No-bowl Chocolate Nut Bars

Name: No-bowl Chocolate Nut Bars
Total time: 7 h 20 min
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)

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Total: 440

Servings: 16

Ingredients

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100 grams (7 tbsp) unsalted butter, cut into a few chunks1 cup (100 grams) 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)395 grams (14 oz) (1 can) sweetened condensed milk (Note 3)

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Instructions

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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!