Choc a Block
Indulge in the ultimate no-bake treat with "Choc a Block," a decadent chocolate dessert bar that’s packed with texture and flavor. This quick and easy recipe combines rich dark and milk chocolate with buttery golden syrup, creating a glossy base that embraces crunchy crushed biscuits, pillowy mini marshmallows, and nutty bites of mixed nuts. Perfectly versatile, these no-bake chocolate bars are topped with a drizzle of white chocolate for an irresistible finish. Ready in just 20 minutes of prep time with a chill-and-set approach, this dessert is ideal for satisfying sweet cravings or impressing guests with minimal effort. Serve chilled or at room temperature, and savor each indulgent bite. Perfect for chocoholics, this recipe is your go-to for a crowd-pleasing treat!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 300 grams dark chocolate
- 200 grams milk chocolate
- 100 grams unsalted butter
- 3 tablespoons golden syrup
- 200 grams digestive biscuits or graham crackers (crushed into coarse pieces)
- 100 grams mini marshmallows
- 100 grams mixed nuts (e.g., almonds, hazelnuts, or pecans, roughly chopped)
- 50 grams white chocolate (optional, for drizzling)
Instructions
Line an 8-inch (20cm) square baking pan with parchment paper, ensuring there is some overhang for easy removal later.
In a heatproof bowl, combine the dark chocolate, milk chocolate, unsalted butter, and golden syrup. Melt gently over a double boiler or in the microwave in 30-second increments, stirring frequently, until smooth and glossy.
Allow the melted chocolate mixture to cool slightly before adding the crushed digestive biscuits, mini marshmallows, and chopped nuts. Stir until everything is evenly coated in chocolate.
Pour the mixture into the prepared baking pan, spreading it out evenly and pressing it gently with the back of a spoon to compact the layers.
Melt the white chocolate (if using) and drizzle it decoratively over the top of the mixture.
Refrigerate for at least 2 hours, or until fully set.
Once set, use the parchment paper overhang to lift the dessert out of the pan. Cut into 12 equal squares or rectangles using a sharp knife.
Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 27.9 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 306 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
