Luxurious No-Bake Double Chocolate Fruit & Nut Bars

I’ve perfected these indulgent double-layer chocolate bars over countless weekends, and they’ve become my signature dessert for good reason. This no-bake recipe combines the richness of dark and white chocolate with the perfect blend of nuts and dried fruits, creating an irresistible treat that literally melts in your mouth.

Prep Time

• Preparation: 30 minutes
• Setting Time: 24 hours
• Total Time: 24 hours 30 minutes
• Servings: 16 pieces

Ingredients

Dark Chocolate Layer

• 200g (7 oz) premium dark chocolate
• 25g (2 tablespoons) unsalted butter
• 1 teaspoon instant coffee
• 3 tablespoons condensed milk
• 2 tablespoons boiling water (divided)
• Mixed nuts (1 cup total):
• 1/3 cup walnuts
• 1/3 cup almonds
• 1/3 cup cashews

White Chocolate Layer

• 200g (7 oz) high-quality white chocolate
• 25g (2 tablespoons) unsalted butter
• 1 tablespoon condensed milk
• 1 tablespoon boiling water
• Zest of 1 lemon
• 50g (1/3 cup) dried apricots, chopped
• 50g (1/3 cup) dried cranberries

Instructions

Preparing the Dark Chocolate Layer

1. Begin by toasting the nuts in a dry pan over medium heat for 5-7 minutes, stirring frequently until fragrant. Let them cool and roughly chop.
2. Create a double boiler by placing a heat-safe bowl over a pot of simmering water (ensure the bottom doesn’t touch the water).
3. Dissolve the instant coffee in 1 tablespoon of boiling water.
4. Add the dark chocolate and butter to the bowl. Melt slowly, stirring occasionally until smooth.
5. Remove from heat and stir in the condensed milk, coffee mixture, and remaining tablespoon of boiling water until well combined.
6. Fold in the toasted nuts until evenly distributed.
7. Line a 15×15 cm (6×6 inch) square pan with parchment paper, leaving overhang for easy removal.
8. Pour the mixture into the prepared pan, spreading evenly. Set aside.

Creating the White Chocolate Layer

1. Clean and dry your double boiler bowl thoroughly.
2. Melt the white chocolate and butter together using the same double boiler method.
3. Remove from heat and stir in the condensed milk and boiling water until smooth.
4. Add the lemon zest, dried apricots, and cranberries, stirring to combine.
5. Pour this mixture over the dark chocolate layer, spreading evenly.
6. Cover the pan tightly with plastic wrap and refrigerate for 24 hours.

Serving

1. Remove from refrigerator 15 minutes before serving to slightly soften.
2. Using the parchment paper overhang, lift the block from the pan.
3. Cut into 16 equal squares with a sharp knife warmed in hot water and wiped clean between cuts.

Storage

Store in an airtight container in the refrigerator for up to 2 weeks. Can also be kept in a cool place, but refrigeration is preferred for optimal texture.

Nutrition Information

Per serving (1 piece):

• Calories: 245
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 15mg
• Sodium: 25mg
• Total Carbohydrates: 24g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 4g

Chef’s Tips

• For the best results, use chocolate with at least 60% cocoa solids for the dark layer
• Ensure all your tools are completely dry before melting chocolate to prevent seizing
• The coffee enhances the chocolate flavor without making it taste like coffee
• Allow ingredients to reach room temperature before beginning for optimal melting
• The contrast between the dark and white layers creates a stunning visual presentation
• The combination of nuts provides varying textures and flavors that complement both chocolate layers
• The dried fruits add natural sweetness and a chewy texture that balances the smooth chocolate

This recipe combines the sophistication of fine chocolate with the simplicity of a no-bake dessert, making it perfect for both special occasions and weekend treats. The layered approach creates a beautiful presentation that’s sure to impress your guests, while the careful balance of flavors ensures each bite is absolutely memorable.