This Chocolate-Covered Cookie Loaf is a delightful, no-bake dessert featuring layers of crushed cookies bound together with a smooth, creamy mixture and finished with a glossy chocolate coating. Its rich flavour and impressive presentation make it an excellent choice for celebrations, potlucks, or simple indulgence at home.

Why You’ll Love This Recipe

This recipe requires minimal effort while delivering a decadent, satisfying result. It uses simple pantry ingredients and does not require baking, making it accessible for all skill levels. The combination of crunchy cookies and velvety chocolate creates a balanced texture, and the loaf format offers easy slicing and serving. It is versatile, customisable, and consistently pleasing for both adults and children.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

plain tea biscuits or digestive cookies
sweetened condensed milk
unsalted butter, melted
vanilla extract
cocoa powder
dark chocolate chips
heavy cream
crushed nuts (optional)

Directions

Line a loaf pan with parchment paper, leaving overhangs for easy removal.
Break the cookies into small pieces and place them in a large bowl.
In another bowl, combine condensed milk, melted butter, vanilla extract, and cocoa powder until smooth.
Pour the mixture over the cookie pieces and stir until all pieces are coated.
Transfer the mixture into the lined loaf pan and press firmly to compact it.
In a small saucepan, heat heavy cream until warm, then pour over chocolate chips to create a ganache.
Stir until the chocolate melts completely, then pour the ganache over the loaf.
Refrigerate for at least 3 hours, or until firm.
Slice and serve chilled.

Servings and Timing

Servings: 10–12 slices
Prep Time: 15 minutes
Chill Time: 3 hours
Total Time: 3 hours 15 minutes

Variations

Add chopped nuts such as almonds or walnuts for added texture.
Mix in dried fruit pieces for a sweeter bite.
Use white chocolate for the topping instead of dark chocolate.
Incorporate crushed pretzels for a salty-sweet contrast.
Add a tablespoon of instant coffee to the ganache for a mocha flavour.

Storage/Reheating

Keep the cookie loaf refrigerated in an airtight container for up to 5 days. For longer storage, freeze for up to 2 months and thaw in the refrigerator before serving. This dessert does not require reheating and is best served chilled.

FAQs

Can I use flavoured cookies instead of plain ones?

Yes, chocolate or vanilla cookies work well and add extra flavour.

Does this recipe require baking?

No, it is entirely no-bake and sets in the refrigerator.

Can I use milk chocolate instead of dark chocolate?

Yes, but the loaf will be sweeter.

Why is my loaf too soft?

It may need more chilling time or additional crushed cookies for structure.

Can I reduce the sweetness?

Use dark chocolate and replace some condensed milk with heavy cream.

Can I prepare this dessert a day ahead?

Yes, it sets well overnight and slices beautifully the next day.

Can I add peanut butter?

Yes, mix a few tablespoons into the cookie mixture for added richness.

How can I make clean slices?

Use a warm knife, wiping between cuts for neat results.

Can I add alcohol to the recipe?

A splash of coffee liqueur or rum can be added to the chocolate mixture.

Can I use gluten-free cookies?

Yes, gluten-free biscuits make an excellent substitute.

Conclusion

This Chocolate-Covered Cookie Loaf is a wonderfully simple yet indulgent dessert that delivers rich flavour and a pleasing texture. With its no-bake preparation and adaptable nature, it is a reliable choice for gatherings, special events, or everyday treats. Its elegant slices and creamy chocolate coating make it a memorable and enjoyable confection.