Chocolate Fingers the Bar to Beat All Bars No Bake
Indulge in the ultimate no-bake treat with "Chocolate Fingers: The Bar to Beat All Bars." Perfectly combining buttery biscuit crumbs with a rich and luscious chocolate topping, this dessert is a melt-in-your-mouth masterpiece. Featuring a duo of dark and milk chocolate, a hint of vanilla, and the option to add crunchy nuts or playful sprinkles, this recipe offers a mix of flavors and textures everyone will adore. With just 20 minutes of prep time and no oven required, it's an easy yet elegant dessert solution for any occasion. Perfect for chocoholics and busy bakers alike, these decadent chocolate fingers are best served chilled and stored as a sweet snack for up to a week.
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Recipe Information
Ingredients
- 300 grams Digestive biscuits (or graham crackers)
- 150 grams Unsalted butter
- 3 tablespoons Golden syrup (or light corn syrup)
- 200 grams Dark chocolate
- 150 grams Milk chocolate
- 100 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 50 grams Chopped nuts (optional, e.g., almonds or hazelnuts)
- 2 tablespoons Sprinkles or chocolate shavings (optional, for topping)
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
Place the digestive biscuits in a large zip-top bag and crush them into fine crumbs using a rolling pin. A few small chunks are fine for texture.
In a heatproof bowl, melt the unsalted butter and golden syrup together over low heat or in the microwave in 30-second bursts, stirring until smooth.
Add the crushed biscuits to the melted mixture and stir until well coated. If using chopped nuts, fold them in at this stage.
Press the biscuit mixture evenly into the lined baking pan, using the back of a spoon to flatten it firmly. Place in the refrigerator to set while you prepare the next layer.
In another heatproof bowl, combine the dark chocolate, milk chocolate, and heavy cream. Melt gently over a double boiler or in the microwave in 20-second increments, stirring frequently until smooth and glossy.
Stir in the vanilla extract and let the chocolate mixture cool for about 5 minutes before pouring it over the biscuit layer, spreading evenly with an offset spatula.
If desired, sprinkle sprinkles or chocolate shavings on top for decoration.
Refrigerate the pan for at least 2 hours, or until completely firm.
Once set, use the parchment overhang to lift the chocolate fingers out of the pan. Slice into 12 bars or fingers using a sharp knife. For cleaner cuts, warm the knife slightly by running it under hot water and drying it before slicing.
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
5391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.4 g | 451% | |
| Saturated Fat | 171.4 g | 857% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 497.9 g | 181% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 310.7 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 765 mg | 59% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 2796 mg | 59% | |
*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.
