No-Bake Chocolate Peanut Butter Slice with Coconut Crunch

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A decadent no-bake treat combining smooth chocolate, creamy peanut butter, and a crunchy coconut base inspired by a beloved Australian candy bar. This australian-inspired desserts ready in about 25 minutes layers unsalted butter, (90 g) desiccated coconut, crushed digestive biscuits 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.

Prep: 15 min Cook: 10 min Serves 12 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Line a 9x9 inch (23x23 cm) square baking pan with parchment paper, leaving an overhang for easy removal later.
  2. Step 2: In a medium saucepan over low heat, melt 100 g unsalted butter with 1/2 cup (125 g) smooth peanut butter and 1/2 cup (100 g) brown sugar, stirring until sugar dissolves and mixture is smooth, about 3-4 minutes.
  3. Step 3: Remove from heat and stir in 1/2 cup (150 g) sweetened condensed milk, 1 cup (90 g) desiccated coconut, and 150 g crushed digestive biscuits until fully combined.
  4. Step 4: Press the mixture firmly into the prepared baking pan to form an even layer; chill in the refrigerator for 30 minutes to set.
  5. Step 5: Meanwhile, melt 200 g chopped dark chocolate with 1 tbsp vegetable oil in a heatproof bowl over simmering water, stirring until smooth.
  6. Step 6: Pour the melted chocolate evenly over the chilled base and spread using an offset spatula for an even layer.
  7. Step 7: Refrigerate the slice for at least 2 hours until the chocolate topping is firm before cutting into squares and serving.

Frequently asked questions

How long does No-Bake Chocolate Peanut Butter Slice with Coconut Crunch 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 Slice with Coconut Crunch?

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 Crunch?

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 Crunch 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 Crunch?

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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