Tinginys: Lithuanian No-Bake Chocolate Cookie Squares

An epicurean adventure to: Lithuania

Today we’re making Tinginys, often called Lithuanian Lazy Cookies.

This classic, no-bake Lithuanian treat is simple to prepare, budget-friendly and incredibly tasty. The recipe uses just seven ingredients and takes around 10 minutes hands-on time.

In about 10 minutes you can assemble a batch with minimal effort. This version adds peanuts and chocolate chips for extra crunch and a richer chocolate flavour. Tinginys is perfect for tea, lunch boxes and picnics.

Fast facts – Lithuania

Location	Lithuania sits on the eastern coast of the Baltic Sea in Northern Europe, bordered by Latvia, Belarus, Poland and Russia (Kaliningrad Oblast).
Language	The official language is Lithuanian, a Baltic language and one of the oldest living Indo-European languages.
Population	About 2.7 million people.
Trivia	Lithuania has a signature fragrance called “The Scent of Lithuania” that blends notes like sandalwood, raspberry and wildflowers to evoke the country’s character.

What’s to love about this recipe

1. No-bake, quick 10-minute prep — great for cooking with kids.
2. Rich, creamy chocolate mix with the crunch of biscuits and peanuts.
3. Highly adaptable: add dried fruit, toffee or different nuts.
4. An accessible introduction to underrated Lithuanian desserts.

What is Tinginys?

Tinginys, literally “lazy” in Lithuanian, is a popular no-bake dessert sometimes called “lazy cake” or “lazy cookies.” It’s traditionally made from crushed plain biscuits, sweetened condensed milk, cocoa and butter. The result is simple, comforting and versatile.

Many Lithuanians abroad make Tinginys to reconnect with home, and it’s often enjoyed at celebrations. While the classic version uses plain biscuits, you can personalise it with nuts or dried fruit.

How do you pronounce it?

Listen online for the correct pronunciation if you’re unsure — hearing it spoken helps get it right.

Key ingredient notes and substitutions

Plain biscuits

Use any plain, unfrosted biscuit such as digestives, Graham crackers, tea biscuits or shortbread — something neutral that holds up when mixed with the chocolate coating.

Peanuts

Whole peanuts add crunch; no need to chop unless you prefer smaller pieces.

Chocolate chips

Milk, dark or white chips work. Butterscotch chips are a tasty alternative.

Butter

Unsalted butter is recommended; salted butter is fine if that’s what you have. European-style butter (higher fat) gives a richer texture.

Sugar

A tablespoon balances unsweetened cocoa. If your cocoa is already sweetened, you can omit the extra sugar.

Sweetened condensed milk

Use a tin around 400g (UK cans are typically ~397g). Slight variations in weight won’t affect the outcome significantly.

Cocoa powder

Use a good-quality unsweetened cocoa (Dutch-processed if available), but any unsweetened cocoa will do.

How to make Tinginys: Step-by-step

1. Line a standard 2lb loaf tin (21cm x 11cm x 7cm) with plastic wrap, leaving plenty of overhang to cover the top later.
2. Crush 400g plain biscuits by hand into pieces about 1–2cm each.
3. Add 100g whole peanuts and 100g chocolate chips to the crushed biscuits and mix.
4. Dice 200g unsalted butter and place in a small saucepan with 1 tablespoon sugar. Gently heat and stir until the butter melts and the sugar dissolves — do not boil.
5. Stir in one tin (≈400g) sweetened condensed milk and 3 tablespoons unsweetened cocoa powder. Continue stirring over low heat for 2–3 minutes until combined; avoid boiling. Remove from heat.
6. Pour the warm chocolate mixture over the biscuit mix and stir until all pieces are coated.
7. Spoon the mixture into the prepared loaf tin, press down lightly, and let cool for about 10 minutes. Fold the plastic wrap over the top.
8. Chill in the fridge for at least 4 hours, ideally overnight.
9. Lift the set block from the tin using the wrap, place upside down on a chopping board, remove the wrap and slice. Halve slices for smaller portions if desired.

Variations

• Add chopped dried fruit such as raisins, cherries or cranberries.
• Use different nuts or include toffee, fudge or honeycomb pieces.
• Add a splash of rum or whisky for depth of flavour.
• Roll the mixture into a log in plastic wrap and slice like chocolate salami instead of using a tin.
• Finish with a drizzle of melted chocolate or a dusting of cocoa powder.

How to make vegan Tinginys

• Swap in vegan biscuits and vegan chocolate.
• Use plant-based butter and canned coconut condensed milk.

Storage

Store Tinginys in an airtight container at room temperature for up to 5 days in a cool, dry place. In the fridge it will keep for up to one week. You can also freeze it for up to one month, although the texture may change slightly after thawing.

More recipes with chocolate

Explore other no-bake and chocolate recipes for additional inspiration.