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Eggless biscuit bars recipe topped with banana and chocolate spread

Eggless Biscuit Bars Recipe (Quick 15-Minute No-Bake Treats)

Chewy, no-bake eggless biscuit bars made with crushed digestive biscuits, oats, and a honey-condensed milk binder. Ready in just 15 minutes of prep time, perfect for kids' school lunchboxes and quick energy snacks.
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Prep Time 15 minutes
1 hour
Total Time 1 hour 15 minutes
Servings: 16
Course: Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • Base:
  • 2 ½ cups 250 g digestive biscuits or graham crackers, finely crushed
  • 1 ½ cups 135 g rolled oats
  • ½ cup 120 ml condensed milk (or sweetened condensed coconut milk)
  • ⅓ cup 80 g smooth peanut butter or sunflower seed butter
  • ¼ cup 60 ml honey or maple syrup
  • 1 teaspoon 5 ml vanilla extract
  • ¼ teaspoon 1.5 g salt
  • Mix-Ins optional:
  • ½ cup 75 g mini chocolate chips or chopped dark chocolate
  • ⅓ cup 40 g dried cranberries or raisins
  • ¼ cup 35 g chopped almonds or pumpkin seeds
  • 2 tablespoons 15 g chia seeds or ground flaxseed

Method
 

  1. Prepare the pan: Line an 8x8-inch (20x20 cm) pan with parchment paper, leaving overhang on two sides for easy lifting.
  2. Crush the biscuits: Pulse digestive biscuits in a food processor until fine crumbs form, or crush in a zip-top bag with a rolling pin. Measure 2 ½ cups (250 g).
  3. Toast the oats (optional): Spread rolled oats on a baking sheet and toast at 350°F (175°C) for 5-7 minutes until fragrant. Cool completely.
  4. Combine dry ingredients: In a large bowl, mix crushed biscuits, oats, salt, and chia or flax seeds until evenly distributed.
  5. Prepare wet binders: Warm condensed milk, peanut butter, honey, and vanilla extract in a microwave-safe bowl for 30-45 seconds, or in a saucepan on low heat for 2 minutes, until smooth and pourable.
  6. Mix the dough: Pour the warm wet mixture over the dry ingredients. Fold and press with a spatula until no dry spots remain. The dough should feel thick and slightly sticky.
  7. Add mix-ins: Fold in chocolate chips, dried fruit, and nuts, distributing evenly without overmixing.
  8. Press into pan: Transfer the mixture to the prepared pan. Press firmly and evenly using the bottom of a measuring cup, aiming for a uniform thickness of about ¾ inch (2 cm).
  9. Chill: Refrigerate for at least 1 hour, or freeze for 20-30 minutes for faster setting.
  10. Slice: Lift the bars out using the parchment overhang. Slice into 16 equal squares with a sharp knife, wiping the blade between cuts for clean edges.

Notes

  • Store in an airtight container in the refrigerator for up to 10 days, with parchment between layers.
  • Freeze individually wrapped bars for up to 3 months.
  • For a nut-free, school-safe version, use sunflower seed butter and seed-only mix-ins.
  • Bring cold ingredients to room temperature before mixing for better binding.