Easy Chocolate Biscuit Recipe – Pistachio & Coconut Crunch

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Biscuit Recipe – Pistachio & Coconut Crunch

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that’s quick, easy, and utterly delicious. This chocolate biscuit recipe is exactly that. I first made this for a friend’s birthday, and it was a huge hit – gone in minutes! It’s a no-bake wonder, perfect for when you want something chocolatey without turning on the oven. Plus, the pistachio and coconut give it a lovely little crunch that takes it to the next level. Let’s get baking (well, not baking, actually!).

Why You’ll Love This Recipe

Seriously, what’s not to love? This recipe is incredibly simple, requiring minimal effort and ingredients. It’s a fantastic option for beginner bakers, or anyone who’s short on time. The combination of rich chocolate, crunchy biscuits, and the delightful flavors of pistachio and coconut is just heavenly. It’s also super versatile – you can easily adapt it to your liking (more on that later!). And honestly, who can resist a good chocolate biscuit?

Ingredients

Here’s what you’ll need to whip up this delightful treat:

• 200 gm milk chocolate
• 1 tbsp golden syrup
• 10 gm butter
• 60 gm mixed small marshmallows
• 10 tea biscuits (any brand you like!)
• ¼ cup desiccated coconut
• ¼ cup pistachios (chopped)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Golden Syrup: This is key for that lovely chewy texture. It’s a British staple, but you can find it in most well-stocked supermarkets, or online. If you absolutely can’t find it, light corn syrup is the closest substitute, though the flavour won’t be quite the same.
• Pistachios: I love using pistachios for their vibrant green colour and unique flavour. Make sure they’re nicely chopped – not too fine, but not huge chunks either. You can even lightly toast them for extra flavour!
• Tea Biscuits: Now, this is where things get interesting! In India, we have so many amazing biscuit options. I usually use a simple Marie biscuit, but you could also use a digestive biscuit, or even a slightly sweet biscuit like a Monaco. Experiment and see what you like best! Different biscuits will give slightly different textures and flavours.

Step-By-Step Instructions

Alright, let’s get started! It’s so easy, you won’t believe it.

1. First, grab a large bowl and crush those tea biscuits. You can do this by putting them in a ziplock bag and gently rolling over them with a rolling pin, or just crumbling them with your hands.
2. Add the marshmallows, desiccated coconut, and chopped pistachios to the bowl with the crushed biscuits. Give it all a good mix.
3. Now, for the chocolate! In a saucepan over low heat, melt the milk chocolate, golden syrup, and butter together. Stir constantly until it’s smooth and glossy. Be careful not to burn the chocolate!
4. Pour the melted chocolate mixture into the bowl with the dry ingredients. Stir everything together until it’s fully coated. It should look wonderfully messy and chocolatey.
5. Line a 4-inch square pan with parchment paper. This will make it so much easier to get the biscuits out later. Transfer the chocolate mixture into the pan and press it down evenly.
6. Pop the pan into the refrigerator for at least 1 hour, or until the mixture is firm and set. Patience is key here!

Expert Tips

• Don’t skip the parchment paper! Trust me, it’s a lifesaver.
• If your chocolate is being stubborn and not melting smoothly, add a tiny splash of milk (about a teaspoon) to help it along.
• For a richer flavour, use dark chocolate instead of milk chocolate.
• Make sure all your ingredients are at room temperature for easier mixing.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

• Spice Level: My aunt always adds a pinch of cardamom powder to the chocolate mixture. It gives it a lovely warm, aromatic flavour.
• Vegan Adaptation: Use vegan chocolate and vegan butter. It works beautifully!
• Gluten-Free Adaptation: Simply swap the tea biscuits for your favourite gluten-free biscuits.
• Festival Adaptations: These make amazing gifts! Package them up in pretty boxes with ribbons for Diwali or Christmas. My friends always request them during the holidays.

Serving Suggestions

These biscuits are best served chilled. Cut them into bite-sized pieces and arrange them on a pretty plate. They’re perfect with a cup of chai or a glass of cold milk. They also make a fantastic addition to a dessert platter.

Storage Instructions

Store the biscuits in an airtight container in the refrigerator for up to 5 days. They might get a little softer over time, but they’ll still be delicious!

FAQs

1. Can I use a different type of biscuit?

Absolutely! Feel free to experiment with different biscuits. Digestive biscuits, shortbread, or even ginger snaps would all be delicious.

2. What is golden syrup and can I substitute it?

Golden syrup is a thick, golden-coloured syrup made from sugar. If you can’t find it, light corn syrup is the closest substitute, but it won’t have the same unique flavour.

3. How can I make these biscuits extra crunchy?

Lightly toasting the coconut and pistachios before adding them to the mixture will give them extra crunch. You can also use a slightly more robust biscuit like a digestive.

4. Can this recipe be doubled or tripled?

Yes, you can definitely double or triple the recipe. Just make sure you use a larger pan to accommodate the increased amount of mixture.

5. How long will these biscuits stay fresh?

They’ll stay fresh in an airtight container in the refrigerator for up to 5 days.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and what variations you come up with! Happy baking (or, you know, not baking!).