Chocolate Treat Bar (Printable View)
A rich chocolate layer atop a crunchy buttery base delivers a sweet delight ready in no time.
# Ingredient List:
→ Base
01 - 7 oz crushed digestive biscuits or graham crackers
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 Prepare:
01 - Line an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Combine crushed biscuits, melted butter, and sugar until uniform. Press firmly into the bottom of the pan. Chill in refrigerator for 10 minutes.
03 - Place chopped chocolate and heavy cream in a heatproof bowl. Melt over simmering water or microwave in 30-second intervals, stirring until smooth. Stir in vanilla extract.
04 - Pour melted chocolate mixture evenly over chilled biscuit base, spreading with spatula.
05 - Sprinkle nuts, mini chocolate chips, and sea salt over chocolate layer, if desired.
06 - Refrigerate for at least 1 hour until firm.
07 - Lift bars using parchment overhang. Cut into 12 squares with a sharp knife. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- No baking required means you can make these while sipping coffee instead of preheating the oven like a responsible adult.
- The texture contrast—crispy base, smooth chocolate—makes every bite feel intentional and luxurious.
- A single pan and minimal cleanup means more time enjoying the treat and less time scrubbing dishes.
02 -
- The chocolate will set faster in a cold fridge, but letting it sit overnight develops a deeper, more complex chocolate flavor that's worth the wait.
- If your base starts to crumble when you pour the chocolate, your butter wasn't melted evenly or your biscuits weren't compressed firmly enough—this is fixable by just pressing down again before chilling.
03 -
- Use a very sharp knife dipped in hot water and wiped clean between cuts—this gives you clean edges instead of chocolate shards crumbling everywhere.
- If you're using the double boiler method, keep the water at a gentle simmer and make sure the bowl doesn't actually touch the water, or the heat will be too intense and the chocolate can seize.