Chocolate Cookie Bars (No-Bake) (Printable Version)
# What You’ll Need:
→ What You Need for the Cookie Layer
01 -
Crush about 12.3 oz (350g) of cookies into fine crumbs
02 -
1 cup (roughly 3 oz / 85g) of finely chopped peanuts
03 -
½ cup (around 3 oz / 85g) plain sugar
04 -
A packet of vanilla-flavored sugar (10g), optional
05 -
½ cup (1.6 oz / 45g) cocoa powder
06 -
¾ cup (6 fl oz / 180ml) heavy cream
07 -
½ cup (3.9 oz / 110g) softened butter
→ Making the Chocolate Topping
08 -
90g (3.2 oz) of milk chocolate
09 -
30g (1 oz) of dark chocolate
10 -
Add 2 tablespoons (1 oz / 30g) of vegetable oil
→ Finishing Touches
11 -
¾ cup (2.5 oz / 70g) crushed peanuts for sprinkling
# Steps to Follow:
01 -
Pulverize your cookies into a crumb-like texture using a food processor. Toss the crumbs into a big mixing bowl, toss the ground peanuts, add sugar, vanilla sugar (if that's your thing), and cocoa powder. Stir everything until well blended.
02 -
On low heat, melt the butter in a small pan. Mix in sweet cream until smooth. Pour this creamy mixture over the cookie mix. Stir until the mixture clumps together when pressed. If it's crumbling apart, throw in more cream. If it's too sticky, just add crushed cookies.
03 -
Cover an approximately 9×13-inch rectangular pan with parchment paper. Press the cookie mixture firmly and evenly into it. Use the back of a spoon or a flat-bottomed glass to really flatten it out. Chill that in the fridge for half an hour.
04 -
In a heatproof bowl, toss in the milk and dark chocolate. Melt them using steam heat (a bowl over a simmering pot of water) or warm them in the microwave bit by bit. Keep stirring so it doesn't burn. Add the vegetable oil and stir until it’s shiny and smooth.
05 -
Spread melted chocolate mix on top of the chilled cookie layer using a spatula. Sprinkle the ground peanuts over the top right after. Stick it back into the fridge for at least an hour until firm.
06 -
Once it's completely firm, use the parchment paper to pull the dessert out of the pan. Use a sharp knife to slice it into bars or squares. If you want clean edges, wipe the knife after every slice.
# Additional Notes:
01 -
Keep these in an airtight container in the fridge for about a week.
02 -
Wrap well and freeze for up to 3 months.
03 -
Before eating, let them sit at room temperature for around 10-15 minutes to soften a bit.
04 -
Use your favorite biscuits like digestive, tea, or graham crackers for the base.