🍫 No-Bake Chocolate Crunch Roll Recipe

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This recipe is based on a popular no-bake roll using crushed biscuits (cookies) for the chocolate “dough” and a sweet coconut or peanut butter filling.

📝 Ingredients

For the Chocolate Roll:

  • 2 cups (about 200g) plain biscuits (like digestive, Marie, or graham crackers), finely crushed

  • 1/2 cup (40g) unsweetened cocoa powder

  • 1/2 cup (115g or 1 stick) unsalted butter, softened

  • 1/2 cup (100g) granulated sugar or powdered sugar

  • 1/4 cup (60ml) milk (or condensed milk for a richer dough)

  • 1 teaspoon vanilla extract

For the Filling (Peanut Butter/White Chocolate Crunch):

  • 1/2 cup (125g) creamy peanut butter

  • 1/4 cup (55g) powdered sugar

  • 1/4 cup (55g) white chocolate chips, melted

  • 1/2 cup crispy rice cereal or finely chopped roasted peanuts (for the CRUNCH)

  • 1 tablespoon butter, softened

👩‍🍳 Instructions

1. Make the Chocolate Dough

  • In a large bowl, mix the crushed biscuits and cocoa powder.

  • In a separate microwave-safe bowl, combine the softened butter and sugar. Microwave for 30-45 seconds until the butter is mostly melted. Stir until combined.

  • Add the butter mixture, milk (or condensed milk), and vanilla extract to the biscuit/cocoa mixture.

  • Mix everything until a soft, uniform dough forms. If it’s too dry, add milk, 1 teaspoon at a time. If it’s too sticky, add a little more crushed biscuit.

2. Prepare the Filling

  • In a medium bowl, combine the peanut butter, powdered sugar, and softened butter. Mix well.

  • Melt the white chocolate chips in the microwave (30-second intervals, stirring in between) until smooth.

  • Stir the melted white chocolate into the peanut butter mixture until uniform.

  • Gently fold in the crispy rice cereal or chopped peanuts for the crunch.

3. Assemble and Roll

  • Lay a large sheet of parchment paper or plastic wrap on your work surface.

  • Place the chocolate dough onto the paper. Cover it with a second sheet of parchment paper or plastic wrap.

  • Using a rolling pin, roll the dough into a thin rectangular shape (roughly 10×12 inches or 25×30 cm).

  • Remove the top sheet of paper/plastic wrap.

  • Spread the prepared filling evenly over the entire surface of the chocolate rectangle.

4. Chill

  • Starting from one of the long ends, carefully and tightly roll the dough using the parchment paper/plastic wrap underneath to help you. Roll it like a jelly roll.

  • Once rolled, wrap the log tightly in the paper and twist the ends to seal and compact the roll.

  • Refrigerate for a minimum of 4 hours (or preferably overnight) until the roll is very firm and set.

5. Slice and Serve

  • Remove the roll from the refrigerator and unwrap it.

  • Use a sharp knife to slice the log into $1/2$-inch thick rounds.

Enjoy your delicious no-bake treat!

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