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No-Bake Sweet Treats
Using an oven isn’t always an option when you’re on the road
Words and Images by: LYNN BAIN and ELLEN DEWAR

No-bake Chocolate Bars


These bars are a luxury nibble for those times when simply feel like spoiling yourself.


COOKING TIME: A small amount of simmering

SERVES: Approximately 12 bars


  • 275g dark chocolate, roughly chopped 
  • 175g butter 
  • 4 tbsp golden syrup 
  • 175g biscuits (such as Nice) 
  • 4 tbsp Rice Bubbles 
  • 2 tbsp chopped nuts 
  • 50g dried fruit (such as craisins or chopped dried apricots)
  • 25g white chocolate, to decorate the bars (optional)


In a large mixing bowl, place the chocolate (whatever type you choose to use), butter, golden syrup, and rum (optional). Place the mixing bowl over a saucepan of  gently simmering water. Stir the chocolate mixture until it has melted.

Crush the biscuits into small pieces and stir them into the melted chocolate mixture. Add the Rice Bubbles, nuts, and dried fruit.

Line an 18cm square (or similar) baking tin with either baking paper or plastic wrap. Pour the chocolate mixture into the tray and smooth the top with a long knife. Place the tin into the fridge or cold box and chill for a couple of hours.

To decorate the tops of your choc bars I like to let my choc tray set in the fridge while I then melt the chocolate (of another variety) for the decoration over a pan of simmering water. Drizzle this freshly melted chocolate over the top of the half-set choc bars in the tin; drizzle this in a random pattern. Allow the decorations to set (into the fridge again with the tray). Finally, turn the choc bars out of the tin and cut up into rectangles.

These bars will last in your fridge or chiller for at least a couple of weeks. Surely you’ll have eaten them by then!


  • You can use either dark, milk or white chocolate for these bars. You can also add a glug of dark rum to the mix. If you have used white chocolate for these bars, you may like to use a dark chocolate for decorating purposes.

Seedy Bars



COOKING TIME: 2 minutes


  • 2 cups sesame seeds 
  • ½ cup sunflower seeds 
  • ½ cup dried pumpkin seeds (pepitas)
  • 1 cup Rice Bubbles
  • 1 cup shredded coconut (optional)
  • 3 tablespoons low-fat peanut paste
  • ½ cup honey
  • A pinch of salt
  • ½ cup unsalted chopped nuts


Line a shallow baking tray with plastic wrap.

Combine the sesame seeds, sunflower seeds, pumpkin seeds, Rice Bubbles, and coconut into a large bowl. This is mixture 1.

Mix the peanut paste, honey, and salt in a microwave-safe bowl and microwave for about half a minute. Remove the bowl from the microwave and stir well. Continue to microwave in short bursts until  the peanut paste mixture is runny. This is mixture 2.

Add mixture 1 to mixture 2 and stir quickly and gently until they are well combined. Press this mixture firmly into the lined baking tray. Sprinkle the chopped nuts over the top and press them into the seed/peanut paste mixture well.

Place the tray into your van’s fridge, your portable fridge or cooler box, and chill until the mixture in the baking tray is set.

Slice into squares and store in a cool spot.


  • Vary the nuts and seeds in the ingredients, obviously with a heavy emphasis on adding extra of your favourite type(s).
  • The instructions state to melt the peanut paste and butter in a microwave. However, you could also do this step on the cooktop, or over a campfire.
  •  I prefer fresh-shredded coconut rather than desiccated coconut.

Fruity Fudge Bikkies


PREPARATION TIME: 10 minutes plus an hour to chill

COOKING TIME: 5 minutes (on the stove-top)

SERVES: Approximately 36 pieces


  • 1 tbsp water 
  • 90g butter, cubed
  • 250g pack of mini marshmallows
  • 200g chocolate, broken into pieces
  • 2 tablespoons finely chopped glace ginger


Place the water, butter, and mini marshmallows in a heavy-based saucepan. In the saucepan, cook over the lowest heat possible until the butter and the marshmallows have melted. You will need to stir continuously during this process.

Remove the saucepan from the heat and add the chocolate pieces. Continue stirring until the chocolate has melted completely. Add the ginger pieces to the mixture and stir through.

Line a shallow dish or tray with plastic wrap. Drop teaspoonfuls of the chocolate mixture onto the plastic wrap about 1cm apart. Place the tray in the fridge or chiller box to set. When set, remove the fruity fudge bikkies from the tray and store in a container in a cool place.


  •  I have used glace ginger in this recipe; however, you could also use either glace cherries, finely chopped dried mango, or glace pineapple.
  • You could also use dark, milk or white chocolate in these fruity fudges.

Tags: Cooking Recipes No Bake Chocolate
Category: Cooking
Written: Thu 01 Mar 2018
Printed: March, 2018
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