No Bake Cookie Bars


Prep time: 10 mins Difficulty: Easy Servings: 16


    • 2 Boxes of Nairn’s Gluten Free Dark Chocolate Oat Cookies
    • 150g of Spread (works better than a hard block of butter)
    • 300g of Icing Sugar
    • 2 tbsp Cocoa Powder
    • 500g your favourite chocolate


    Put the spread, icing sugar and & cocoa powder into a bowl and mix until completely smooth with an electric whisk or wooden spoon to create your buttercream.
    Take 2 x Nairn’s biscuits. Spread 1 tbsp of the buttercream on the underside of one biscuit and then sandwich the other biscuit on top. Repeat for all your biscuits. To get the signature ‘sandwich’ look, don’t spread your buttercream to the very edge of the biscuit, leaving half a cm gap around the outside.
    Carefully melt half of your chocolate by heating around 1 inch of water in a large pan until simmering, not boiling. Place a bowl on top of the pan (make sure the base of the bowl isn’t touching the water) and add your chocolate to the bowl in small squares. Once the chocolate is almost melted, remove the bowl from the heat and stir until fully melted.
    Dip the sides of each biscuit sandwich into the chocolate. Place on a wire rack and put into the fridge for 10 mins to set.
    Meanwhile, melt the rest of your chocolate. Then, once the biscuits have set, dip the top and bottom of each biscuit sandwiches into the melted chocolate.
    Place fully coated biscuits on the wire rack and into the fridge until set. Eat and enjoy!

    2021 Platinum Partner 2021 Gold Partner 2021 Platinum Partner More sponsors

    Could It Be Celiac? Take the Symptom Checklist

    Help us change
    the lives of Gluten-Free Canadians.

    thumb Donate thumb Volunteer thumb Partner thumb Work with Us

    Get our monthly newsletter.

    News, hot topics, tips, education & more.

    Help support the CCA by visiting our shop.

    All proceeds will go towards supporting Canadians with Celiac.

    Have a question? Ask CCA!

      QUESTIONS? Skip to content