No-Bake Chocolate Peanut Butter Slice with Digestive Crust
A luscious no-bake dessert combining a crunchy digestive biscuit base with layers of smooth peanut butter, milk chocolate, and caramel, inspired by an iconic Australian candy bar. This australian-inspired desserts ready in about 35 minutes layers digestive biscuits, unsalted butter, 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 350 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
- 200 g smooth peanut butter
- 150 g powdered sugar
- 200 g sweetened condensed milk
- 300 g milk chocolate
- 50 g golden syrup
Instructions
- Step 1: Finely crush 200 g digestive biscuits into crumbs using a food processor or by placing them in a sealed bag and pounding with a rolling pin until uniform crumbs form. Melt 100 g unsalted butter in a saucepan over low heat, then stir in the biscuit crumbs until fully combined and the mixture resembles wet sand. Press this mixture firmly into the base of a 9x9 inch square pan lined with parchment paper to form an even crust. Chill in the refrigerator for 15 minutes to set.
- Step 2: In a medium bowl, combine 200 g smooth peanut butter with 150 g powdered sugar and 200 g sweetened condensed milk. Mix thoroughly until smooth and creamy. Spread this peanut butter filling evenly over the chilled biscuit crust using a spatula. Return to the fridge for 20 minutes.
- Step 3: In a heatproof bowl over a saucepan of simmering water, melt 300 g milk chocolate together with 50 g golden syrup, stirring frequently until the mixture is glossy and smooth. Pour the chocolate caramel layer evenly over the peanut butter filling, spreading carefully with a spatula. Refrigerate for at least 2 hours or until fully set before slicing into squares.
Frequently asked questions
How long does No-Bake Chocolate Peanut Butter Slice with Digestive Crust take to make?
Total time is about 35 minutes (25 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 Digestive Crust?
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 Digestive Crust?
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 Digestive Crust 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 Digestive Crust?
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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