Ingredients

For the Base:

  • 250g digestive biscuits OR tea biscuits (crushed)
    (you can also use cornflakes or puffed rice instead of biscuits)
  • 1 cup roasted peanuts (or almonds, optional but recommended for crunch)

For the Chocolate Mixture:

  • 200g milk chocolate (chopped or chips)
  • 100g dark chocolate (optional, for deeper flavor)
  • 1/2 cup butter
  • 1/2 cup condensed milk
  • 1/4 cup cocoa powder
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

For the Topping:

  • 150–200g milk chocolate
  • 1/2 cup chocolate chips or buttons (for texture on top)

🥣 Instructions

Step 1: Prepare the Base

  1. Crush the biscuits into small chunks (not powder—keep some texture).
  2. If using nuts, roughly chop them.
  3. Mix biscuits and nuts in a large bowl and set aside.

Step 2: Make Chocolate Mixture

  1. Take a saucepan and melt butter on low heat.
  2. Add condensed milk and stir gently.
  3. Add cocoa powder and mix well until smooth.
  4. Add chopped chocolate and stir until fully melted.
  5. Add vanilla extract and a pinch of salt.

👉 The mixture should be smooth, glossy, and slightly thick.

Step 3: Combine Everything

  1. Pour the hot chocolate mixture over the biscuit mix.
  2. Stir well so everything is coated evenly.

Step 4: Set the Base

  1. Line a square or rectangular tray with butter paper.
  2. Pour the mixture into the tray.
  3. Press it down firmly using a spatula or spoon to make it compact and even.

Step 5: Add Chocolate Topping

  1. Melt the topping chocolate separately.
  2. Pour it evenly over the base.
  3. Sprinkle chocolate chips or buttons on top (like in your picture).

Step 6: Chill

  • Refrigerate for 2–3 hours or until fully set.

Step 7: Cut & Serve

  1. Remove from tray.
  2. Cut into square bars like the image.
  3. Serve chilled or at room temperature.

💡 Tips for Best Results

  • Use a mix of milk + dark chocolate for better taste.
  • Don’t crush biscuits too fine—chunks give better texture.
  • Press mixture firmly so bars don’t break.
  • You can add raisins, coconut, or caramel for variation.

🧊 Storage

  • Keep in fridge for up to 1 week
  • Can be frozen for 1 month