Chocolate Treat Bar (Printer-Friendly)

Rich chocolate layered over a crisp buttery base for a luscious, no-bake sweet treat.

# What You'll 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

# How to Make It:

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 and press firmly into the bottom of the prepared pan. Chill in the refrigerator for 10 minutes.
03 - Place chopped chocolate and heavy cream in a heatproof bowl and melt over simmering water or in 30-second microwave intervals, stirring until smooth. Stir in vanilla extract.
04 - Pour melted chocolate mixture evenly over the chilled biscuit base using a spatula.
05 - Optionally sprinkle chopped nuts, mini chocolate chips, and a pinch of sea salt over the chocolate layer.
06 - Refrigerate for at least 1 hour until the layers are firm.
07 - Lift the bars from the pan using the parchment overhang and cut into 12 pieces. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • They're no-bake, which means your kitchen stays cool and you're done in under two hours from start to finish.
  • The contrast between the crumbly, buttery base and silky chocolate layer feels like you've unlocked a secret dessert.
  • Easy enough for a first-time baker, impressive enough that nobody suspects how simple they really are.
02 -
  • Don't skip chilling the base before adding chocolate—it keeps the layers distinct instead of melting together into one muddy texture.
  • If your chocolate seizes (gets grainy) while melting, add a tiny splash of coconut oil and stir gently, but honestly, slow and low heat prevents this almost every time.
03 -
  • Wipe your knife with a warm, damp cloth between cuts for clean edges and no chocolate smudging.
  • If you're making these for someone with nut allergies, toasted seeds or crushed pretzels make excellent swaps that add the same satisfying crunch.

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