No-Bake Chocolate Peanut Butter Slice with Coconut
A decadent no-bake slice combining rich chocolate, creamy peanut butter, and a hint of toasted coconut for a beloved Australian treat. This australian-inspired desserts ready in about 20 minutes layers digestive biscuits, unsalted butter, 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 unsalted butter
- 150 g peanut butter
- 100 g sweetened condensed milk
- 50 g desiccated coconut
- 150 g dark chocolate chips
Instructions
- Step 1: Line an 8x8 inch square baking pan with parchment paper. Crush 200 g digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and pounding with a rolling pin.
- Step 2: In a medium saucepan, melt 100 g unsalted butter over low heat until fully liquid. Remove from heat and stir in 150 g peanut butter and 100 g sweetened condensed milk until smooth and combined.
- Step 3: Add the crushed biscuits and 50 g desiccated coconut to the peanut butter mixture, stirring thoroughly to coat and combine all ingredients.
- Step 4: Transfer the mixture into the prepared pan and press down firmly with the back of a spoon to create an even layer.
- Step 5: Melt 150 g dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring each time until smooth and glossy.
- Step 6: Pour the melted chocolate evenly over the biscuit base and spread with a spatula. Refrigerate for at least 2 hours until set and firm before slicing into squares.
Frequently asked questions
How long does No-Bake Chocolate Peanut Butter Slice with Coconut take to make?
Total time is about 20 minutes (20 min prep + 0 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 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 Peanut Butter 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 Peanut Butter Slice with Coconut 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 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.
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