No bake chocolate and peanuts bites dessert : bniwen
Bniwen with Peanuts and White Chocolate: No-Bake Algerian Delights
Discover the recipe for these delectable no-bake treats—Bniwen—featuring white chocolate, peanuts, and speculoos biscuits.
These melt-in-your-mouth confections are easy and quick to prepare, making them perfect for festive occasions like Aïd.
A soft dough, crafted from powdered speculoos biscuits and crushed peanuts, is combined with butter and honey, then topped with a crunchy layer of white chocolate.
These irresistible Aïd cookies will have you reaching for more than just one.
What Are Bniwen ?
Bniwen (also spelled Bniouen) are traditional Algerian no-bake sweets, often prepared during festive occasions.
Their name derives from the Arabic word “bnine,” meaning “delicious,” aptly describing these small, flavorful bites.
Traditionally, Bniwen were made by repurposing leftover cakes or biscuits, blending them with ingredients like honey, butter, and cocoa powder to create a new, delightful treat.
Why You’ll Love Bniwen with White Chocolate
- Easy to Prepare: These no-bake treats require minimal effort, making them perfect for quick desserts or last-minute gatherings.
- Deliciously Versatile: Combining ingredients like chocolate, nuts, biscuits, and honey results in a harmonious blend of flavors and textures—both soft and crunchy.
- Customizable: You can personalize Bniwen by varying the types of biscuits, nuts, or chocolate used, tailoring them to your taste preferences.
- No Oven Needed: Ideal for warm days or when you prefer not to use the oven, these treats set beautifully in the refrigerator.
Ingredients for these no-bake chocolate and peanuts desserts
To make approximately 30 pieces:
- Speculoos Biscuits: 2 boxes (about 400 grams)
- Unsweetened Cocoa Powder: 1 to 2 tablespoons
- Turkish Halva: Quantity as desired (optional, adds a unique flavor)
- Softened Butter: To bind the mixture.
- Honey: To taste, for sweetness and binding
- Roasted, Crushed Peanuts: 1 cup
- White Chocolate: Approximately 400 grams, for coating
Note: Adjust the quantities of butter and honey based on the desired consistency and sweetness.
Instructions to make no bake chocolate bites
- Prepare the Biscuit Base:
- Combine Dry Ingredients:
- Add the unsweetened cocoa powder to the biscuit crumbs.
- If using Turkish halva, crumble it into the mixture.
- Add the crushed peanuts.
- Mix all dry ingredients thoroughly to ensure even distribution.
- Form the Dough:
- Gradually add softened butter and honey to the dry mixture.
- Knead the mixture with your hands until it reaches a cohesive, moldable consistency.
- Taste and adjust sweetness by adding more honey if desired, ensuring the dough is not overly sweet.
- Shape the Bniwen:
- Take small portions of the dough and press them into silicone molds of your choice to achieve various shapes.
- Place the filled molds in the freezer for about 5 minutes to firm up.
- Carefully remove the shaped pieces from the molds and arrange them on a tray.
- Refrigerate the tray to keep the shapes firm.
- Coat with White Chocolate:
- Melt the white chocolate using a double boiler (bain-marie) until smooth.
- Pour a small amount of melted white chocolate into the cleaned silicone molds, covering the bottom.
- Immediately press the shaped dough pieces back into the molds over the melted chocolate, applying gentle pressure.
- Return the molds to the freezer for at least 30 minutes to allow the chocolate to set completely.
- Final Touches:
- Once the chocolate has solidified, carefully unmold the Bniwen.
- Place them in decorative paper cups or directly onto a serving platter.
- Store the finished Bniwen in the refrigerator until ready to serve.
Storage Tips
- Refrigeration: Store Bniwen in an airtight container in the refrigerator for up to one week to maintain their texture and freshness.
- Freezing: For longer storage, place the Bniwen on a tray lined with parchment paper and freeze until firm. Transfer them to a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to three months. To serve, thaw in the refrigerator or at room temperature.
- Avoid Moisture: Ensure the storage container is well-sealed to prevent moisture from affecting the texture and taste of the Bniwen.
Variations of Bniwen
- Nutella Bniwen: Incorporate Nutella into the dough mixture for a chocolaty twist.
- Stuffed Bniwen: Fill the dough with almond paste or coconut for an added surprise.
- **Coconut Bniwen (Mauresques
No-bake chocolate and peanuts algerian treat for Eid
Discover the recipe for these delectable no-bake treats—Bniwen—featuring white chocolate, peanuts, and speculoos biscuits.
Ingredients
- 2 boxes about 400 grams Speculoos Biscuits:
- 1 to 2 tbsp Unsweetened Cocoa Powder
- Turkish Halva Quantity as desired, optional, adds a unique flavor
- Softened Butter To bind the mixture.
- Honey To taste for sweetness and binding
- 1 cup Roasted Crushed Peanuts
- 400 grams White Chocolate Approximately for coating
Instructions
- Place the speculoos biscuits in a sealed plastic bag and crush them using a rolling pin until finely powdered.
- Transfer the biscuit powder to a large mixing bowl.
- Add the unsweetened cocoa powder to the biscuit crumbs.
- If using Turkish halva, crumble it into the mixture.
- Add the crushed peanuts.
- Mix all dry ingredients thoroughly to ensure even distribution.
- Gradually add softened butter and honey to the dry mixture.
- Knead the mixture with your hands until it reaches a cohesive, moldable consistency.
- Taste and adjust sweetness by adding more honey if desired, ensuring the dough is not overly sweet.
- Take small portions of the dough and press them into silicone molds of your choice to achieve various shapes.
- Place the filled molds in the freezer for about 5 minutes to firm up.
- Carefully remove the shaped pieces from the molds and arrange them on a tray.
- Refrigerate the tray to keep the shapes firm.
- Melt the white chocolate using a double boiler (bain-marie) until smooth.
- Pour a small amount of melted white chocolate into the cleaned silicone molds, covering the bottom.
- Immediately press the shaped dough pieces back into the molds over the melted chocolate, applying gentle pressure.
- Return the molds to the freezer for at least 30 minutes to allow the chocolate to set completely.
- Once the chocolate has solidified, carefully unmold the Bniwen.
- Place them in decorative paper cups or directly onto a serving platter.
- Store the finished Bniwen in the refrigerator until ready to serve.
