No Bake Christmas Squares

Festive No Bake Christmas Squares with a biscuit base and a rich chocolate topping. Perfect for holiday treats and quick to make with no oven needed!

Course Dessert

Cuisine American

Prep Time 25

Total Time 20

Servings squares

Calories 220kcal

Author Samantha Pickthall

Ingredients

Base Layer

250 g (1 packet) milk arrowroot biscuits, or Marie / Digestive biscuits
1/2 cup packed light brown sugar
113 g (1 stick) melted unsalted butter
1/3 cup whole milk

Chocolate Topping

2 peppermint candy canes or peppermint candies
1 3/4 cups powdered sugar
3 Tbsp unsweetened cocoa powder
45 g unsalted butter, melted
2 1/2 Tbsp boiling water

US Customary - Metric

Instructions

Base

Line Baking Pan: Line a square 8x8 inch (22cm x 22cm) square baking pan with parchment paper. Set aside.
Crush Biscuits: In a high-speed food processor, crush the biscuits to a fine crumb.
Melt Butter and Sugar: In a medium saucepan over low heat, melt the butter with the brown sugar until the butter is melted and the sugar dissolves. Remove from heat and stir in the milk.
Combine and Press: Pour the crushed biscuits into the saucepan with the melted mixture, stirring until fully combined. Press the mixture firmly and evenly into the lined pan to create the base. Place in the fridge while you make the topping.

Chocolate Topping

Crush Candy Canes: If not already crushed, place the candy canes in a sealed plastic bag and use a rolling pin to gently crush them into small pieces, or use a mortar and pestle to crush them to your desired texture. Set aside.
Sift Dry Ingredients for Topping: Sift the powdered sugar and cocoa powder into a medium bowl to remove any lumps.
Add Liquids for Topping: Add the melted butter and boiling water to the powdered mixture. Whisk until smooth and thick.
Spread Topping and Add Candy Cane: Pour the chocolate topping over the biscuit base, spreading evenly with a spatula. Sprinkle the crushed candy canes over the top.
Chill to Set: Place the pan in the refrigerator for 4-6 hours or until the chocolate topping is fully set and the base is firm. Slice into squares and enjoy!

Notes

Store: Store the slice in an airtight container in the refrigerator for up to 1 week.

Freeze: For longer storage, wrap the entire slab or individual slices in cling film, then place in a freezer-safe bag or container. It can be frozen for up to 3 months.

Thaw: Thaw the slices in the refrigerator overnight. For quicker thawing, leave them at room temperature for a few hours until they are soft enough to eat.

Nutrition