No-Bake Chocolate, Peanut Butter, and Coconut Slice
A thick, decadent no-bake treat combining rich chocolate, creamy peanut butter, and shredded coconut for a beloved Australian-inspired dessert. This australian-inspired desserts ready in about 25 minutes layers digestive biscuits, unsweetened shredded coconut, 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 12, 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.
Ingredients
- 200 g digestive biscuits
- 100 g unsweetened shredded coconut
- 150 g smooth peanut butter
- 200 g sweetened condensed milk
- 150 g dark chocolate chips
- 50 g unsalted butter
Instructions
- Step 1: Finely crush 200 g digestive biscuits into coarse crumbs using a food processor or by placing them in a sealed bag and pounding gently with a rolling pin.
- Step 2: In a large bowl, combine the crushed biscuits with 100 g unsweetened shredded coconut, mixing evenly.
- Step 3: In a small saucepan over low heat, melt 150 g smooth peanut butter, 200 g sweetened condensed milk, and 50 g unsalted butter together, stirring continuously until smooth and fully combined, about 3-4 minutes.
- Step 4: Pour the warm peanut butter mixture over the biscuit and coconut mixture and stir thoroughly until all dry ingredients are evenly coated.
- Step 5: Press the mixture firmly into a lined 8x8 inch (20x20 cm) square baking pan, smoothing the top with the back of a spoon.
- Step 6: In a microwave-safe bowl, heat 150 g dark chocolate chips in 30-second increments, stirring between each, until melted and glossy.
- Step 7: Pour the melted chocolate evenly over the pressed base and spread to cover.
- Step 8: Refrigerate the slice for at least 3 hours or until completely set before cutting into squares and serving.
Frequently asked questions
How long does No-Bake Chocolate, Peanut Butter, and Coconut Slice 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, Peanut Butter, and Coconut Slice?
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, Peanut Butter, and Coconut 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, Peanut Butter, and Coconut 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, Peanut Butter, and Coconut 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.
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