No-Bake Chocolate and Peanut Butter Slice
A rich, no-bake treat combining layers of chocolate and peanut butter reminiscent of the beloved Australian candy bar. This australian-inspired desserts ready in about 30 minutes pairs digestive biscuits, unsalted butter, smooth peanut butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 200 g digestive biscuits
- 100 g unsalted butter
- 150 g smooth peanut butter
- 100 g icing sugar
- 200 g sweetened condensed milk
- 200 g dark chocolate chips
Instructions
- Step 1: Line a 9x9 inch square baking tin with baking paper leaving an overhang for easy removal.
- Step 2: Crush 200 g digestive biscuits into coarse crumbs using a rolling pin inside a sealed bag.
- Step 3: In a medium saucepan, melt 100 g unsalted butter over low heat until fully melted, then remove from heat.
- Step 4: Stir in 150 g smooth peanut butter, 100 g icing sugar, and 200 g sweetened condensed milk into the melted butter until smooth and fully combined.
- Step 5: Fold the crushed biscuits into the peanut butter mixture until evenly coated.
- Step 6: Press the mixture firmly into the prepared baking tin, smoothing the surface with a spatula.
- Step 7: In a microwave-safe bowl, melt 200 g dark chocolate chips in 30-second bursts, stirring between each until fully melted and glossy.
- Step 8: Pour the melted chocolate evenly over the biscuit base and spread smoothly with a spatula.
- Step 9: Refrigerate the slice for at least 3 hours or until fully set before cutting into squares.
Frequently asked questions
How long does No-Bake Chocolate and Peanut Butter Slice take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Bake Chocolate and Peanut Butter Slice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep digestive biscuits from drying out.
Can I substitute ingredients in No-Bake Chocolate and Peanut Butter Slice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chocolate and Peanut Butter Slice for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Chocolate and Peanut Butter Slice?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
