Bajadera Recipe (No-Bake Chocolate Biscuit Bars)
This Bajadera recipe makes no-bake chocolate biscuit bars with digestive cookies, roasted peanuts, and a smooth chocolate topping. This peanut variation has a dark chocolate base and a lighter biscuit layer, chilled until firm and sliceable.
Ingredients
Biscuit layers
- 300 g digestive cookies crushed into fine crumbs
- 150 g roasted unsalted peanuts finely chopped
- 100 g granulated sugar
- 100 ml water
- 125 g unsalted butter
- 100 g dark chocolate
Chocolate Topping
- 100 g dark chocolate
- 2 tablespoons sunflower oil
Instructions
- Line a 8x6-inch (21x15 cm) pan with parchment paper.
- Crush 300 g digestive cookies into fine crumbs in a food processor. Pulse 150 g roasted unsalted peanuts until finely chopped, then combine the cookies and peanuts in a large bowl.
- Place 100 g granulated sugar, 100 ml water, and 125 g unsalted butter in a saucepan. Heat over medium heat until the butter has melted and the sugar has dissolved. Pour the hot mixture over the cookies and peanuts and mix until fully combined.
- Divide the biscuit mixture into two equal portions. Melt 100 g dark chocolate in a microwave-safe bowl in 30-second bursts, stirring between each burst until smooth. Stir the melted chocolate into one portion of the biscuit mixture until evenly combined.
- Press the chocolate mixture firmly into the lined pan to form an even base. Add the plain biscuit mixture on top and press it firmly into an even second layer while the mixture is still warm.
- For the topping, combine the remaining 100 g dark chocolate with 2 tablespoons sunflower oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each burst until smooth. Pour over the biscuit layers and spread evenly.
- Refrigerate the Bajadera bars for at least 4 hours, until fully set. Lift the slab from the pan using the parchment paper and cut into 16 bars. Let the chilled bars stand at room temperature for a few minutes before serving.
Notes
Peanut consistency: Stop processing when the peanuts are finely chopped. Grinding them into a paste changes the texture of the biscuit base.
Pan size matters: A larger pan spreads the same mixture into thinner layers. Use the stated pan size to keep the intended thickness.
Separate chocolate portions: Set aside the topping chocolate before making the base so it does not accidentally go into the bottom layer. The recipe uses 200 g dark chocolate in total, divided into two 100 g portions.
Nutrition
Calories: 320kcal | Carbohydrates: 25g | Protein: 4g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 72mg | Potassium: 178mg | Fiber: 2g | Sugar: 13g | Vitamin A: 216IU | Calcium: 24mg | Iron: 2mg
