I got the recipe for these Easiest Five Step Chocolate and Nut Bars from my friend Katelyn Williams who blogs at The Kate Tin, one of South Africa’s most popular blogs. Katelyn is the queen of baking and all things sweet and unapologetically decadent.
I recently had the pleasure to collaborate with Katelyn, Afrikoa Chocolate and Eden Weiss Videography on a video telling a short story about chocolate. It is called The Story of a Cake and you can watch it below. We are all incredibly proud of it.
It also made sense to use Afrikoa Chocolate in this recipe. These bars are super easy and utterly delicious. Chewy, nutty, caramelly and chocolatey layers of indulgence. I tweaked the recipe slightly from Katelyn’s but kept it to five quick and easy steps from switching the oven on to taking them out to cool down. What I love about the recipe is that you can change the topping to your heart’s content. As Katelyn says : “Don’t like coconut? Swop it out for oats, or puffed rice or granola. Add more nuts, take out the chocolate, sprinkle in smarties or chocolate malty balls, the sky is the limit!”
And since it is that time of the year where we can get away with just a bit more of indulgence, I like the idea of the sky being the limit.
As mentioned, I did tweak the recipe a bit and mixed the butter and biscuits first to form more of a base for the bars. My oven tends to be a bit on the cool side so I could have baked the bars for 10 minutes longer to really get the condensed milk to caramelise. Make sure you get an even light brown colour on the top for a good caramelisation. As always, I freeze most of the sweet recipes I do for the blog (the only way I can muster self control with these kind of recipes) and these bars are fantastic straight out of the freezer. If they last long enough to be frozen. Enjoy!
- 125g butter, melted
- 150g chocolate or digestive biscuits, crushed
- 1 tin (395g) sweetened condensed milk
- 1 cup chocolate chips or chopped chocolate
- 2 ½ cups chopped nuts, coconut or oats (or a combination of all)
- Preheat oven to 180°C and grease and line a 20cm x 20cm non-stick baking pan
- Mix the butter and biscuit crumbs and press down evenly into the baking pan
- Pour half the condensed milk over and layer the remaining ingredients on top one at a time and press down firmly with the back of a spoon
- Pour the remaining condensed milk on top and bake for 25-30 minutes until light brown
- Loosen from the sides while still warm and cool on a wire rack and cut into bars once cooled.