No-Bake Chocolate and Peanut Slice with Coconut

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich, decadent no-bake treat combining chocolate, peanut butter, and shredded coconut for a beloved Australian-inspired candy bar experience. This australian-inspired desserts ready in about 25 minutes layers unsalted butter, brown sugar, smooth peanut butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 16 Australian cuisine 280 cal/serving
Plan a meal with the AI → Order on Instacart →

Ingredients

Instructions

  1. Step 1: Line a 9x9-inch square baking dish with parchment paper, leaving an overhang for easy removal later.
  2. Step 2: In a medium saucepan, melt 100 g unsalted butter with 150 g brown sugar and 200 g smooth peanut butter over low heat, stirring continuously until smooth and combined, about 3-4 minutes.
  3. Step 3: Remove from heat and stir in 200 g sweetened condensed milk, 100 g shredded coconut, and 150 g crushed digestive biscuits until evenly mixed.
  4. Step 4: Press the mixture firmly into the prepared baking dish using the back of a spoon or your hands to create an even layer.
  5. Step 5: In a microwave-safe bowl, melt 200 g dark chocolate chips with 2 tbsp vegetable oil in 30-second bursts, stirring between each until smooth and glossy.
  6. Step 6: Pour the melted chocolate evenly over the peanut base and spread with a spatula to cover completely.
  7. Step 7: Refrigerate for at least 3 hours or until set. Lift from the dish using the parchment overhang and cut into squares before serving.

Frequently asked questions

How long does No-Bake Chocolate and Peanut Slice with Coconut take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover No-Bake Chocolate and Peanut Slice with Coconut?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in No-Bake Chocolate and Peanut Slice with Coconut?

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 Slice with Coconut for a different number of people?

The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). 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 Slice with Coconut?

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.

Related recipes

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →