This no-bake chocolate biscuit cake with condensed milk and peanuts is one of those desserts that never goes out of style. It is rich, chocolatey, and satisfyingly crunchy, made with simple pantry ingredients and zero oven time. Chunks of biscuits and roasted peanuts are held together by a smooth cocoa and condensed milk mixture, creating a sliceable dessert that is both nostalgic and indulgent.
It is ideal when you want a quick homemade dessert, something easy for guests, or a sweet treat that can be prepared ahead of time and stored in the fridge. The texture is a perfect contrast between creamy chocolate, crisp biscuits, and nutty crunch.
Ingredients
- 380 g condensed milk
- 3 tablespoons cocoa powder
- 50 g butter
- 400 g plain biscuits or digestive biscuits
- 50 g roasted peanuts
Instructions
Prepare the biscuits
Break the biscuits into small, uneven pieces. Do not crush them into crumbs. Place them in a large mixing bowl.
Add the peanuts
Roughly chop the roasted peanuts and add them to the bowl with the biscuits. Mix lightly to distribute evenly.
Make the chocolate mixture
In a saucepan, combine the condensed milk, butter, and cocoa powder. Heat gently over low to medium heat, stirring constantly, until the butter melts and the mixture becomes smooth and glossy. Do not let it boil.
Combine
Pour the warm chocolate mixture over the biscuits and peanuts. Stir gently until all pieces are evenly coated, keeping the biscuit chunks intact.
Shape the cake
Line a loaf tin or rectangular dish with parchment paper or plastic wrap. Transfer the mixture into the pan and press it down firmly with the back of a spoon. For a classic look, you can shape it into a log using plastic wrap.
Chill
Refrigerate for at least 3 to 4 hours, or overnight, until fully set.
Slice and serve
Remove from the pan, cut into slices, and serve chilled.
Why this recipe works
Condensed milk provides sweetness and structure, while cocoa powder delivers deep chocolate flavor without making the dessert heavy. Butter adds richness and helps everything set firmly once chilled. Biscuits absorb the chocolate mixture without becoming soggy, and peanuts add texture and balance to the sweetness.
Storage tips
Store the cake in an airtight container in the refrigerator for up to 7 days. It can also be frozen for up to 3 months. Thaw overnight in the fridge before slicing. For a softer texture, let slices sit at room temperature for 15 minutes before serving.
Variations
- Replace peanuts with walnuts, hazelnuts, or almonds
- Add chocolate chips or drizzle melted dark chocolate on top
- Mix in shredded coconut for extra texture
- Add chopped dried fruit such as cranberries or apricots
- Use graham crackers or Marie biscuits instead of plain tea biscuits
Serving suggestions
Serve with espresso, cappuccino, or black tea. For a dessert plate, pair with vanilla ice cream or fresh berries. It also works well as a small sweet bite after a heavy meal.
Final thoughts
This no-bake chocolate biscuit cake with condensed milk and peanuts is proof that simple desserts can be incredibly satisfying. With minimal effort and no baking required, it delivers rich flavor, great texture, and that comforting homemade feel. It is a reliable recipe that works every time and one you will likely return to whenever you need a quick and crowd-pleasing dessert.
