Black and white biscuit bars, like a chocolate biscuit cake cut into squares. Light, creamy, totally addictive, and no oven needed.
The bottom layer is rich milk chocolate with a spoonful of chocolate hazelnut spread. On top goes a dreamy layer of white chocolate and coconut.
Together they make beautiful little squares, and every step is simple.
My tip: line the pan with plastic wrap all the way up the sides. When the bars are set, you just lift them out and cut clean squares.
Perfect for guests, for Shabbat, or whenever you’re craving something really sweet.
These no-bake bars are a chocolate biscuit cake made in two layers: crushed biscuits mixed with melted butter, milk chocolate, chocolate hazelnut spread, and milk, topped with crushed biscuits mixed with melted butter, white chocolate, milk, and shredded coconut. Chill the first layer about 15 minutes, add the second, then refrigerate at least 4 hours or overnight before cutting into squares.
No-Bake Black and White Biscuit Bars (Chocolate and Coconut)
Ingredients
Method
- Line a pan with plastic wrap so it covers all the sides. This makes cutting and lifting out easier.
- Melt the butter and milk chocolate together until smooth.
- Add the chocolate hazelnut spread and mix well.
- Gradually add the milk until the mixture is runny.
- Stir in the crushed biscuits until they’re fully coated.
- Pour into the pan, spread it flat, and refrigerate to set slightly (about 15 minutes).
- Melt the butter and white chocolate together until smooth.
- Gradually add the milk, stirring until the mixture is runny.
- Add the crushed biscuits and the shredded coconut and mix well.
- Gently pour over the milk chocolate layer and spread it flat.
- Sprinkle a little more shredded coconut on top for garnish.
- Refrigerate for at least 4 hours (or overnight), until set.
- Lift out using the plastic wrap, cut into even squares, and serve.
Notes
- The crushed biscuits for the top layer go in with the coconut in step 9 (step placement inferred).
- Melt the chocolate and butter gently, over low heat or in short bursts in the microwave. White chocolate burns easily.
- Add the milk gradually so the chocolate stays smooth.
- Use a sharp knife dipped in hot water and wiped dry for clean squares.
- Tea biscuits → plain butter cookies or graham crackers.
- Chocolate hazelnut spread → more milk chocolate, or any chocolate spread.
Frequently asked questions
Plain, crisp tea biscuits like Petit Beurre or Maria cookies work best. Graham crackers or butter cookies are good US substitutes.
At least 4 hours in the fridge, or overnight for the cleanest cut.
Yes. They’re a great make-ahead dessert. Keep them covered in the fridge for a few days.
Yes. Freeze the cut squares in an airtight container and thaw in the fridge before serving.
They probably needed more time in the fridge, or the biscuits weren’t fully coated in the chocolate mixture.
