No-Bake Chocolate Peanut Slice with Coconut and Caramel

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, layered no-bake slice combining chocolate, peanut butter, coconut, and caramel flavors for a beloved Australian treat. This Australian-inspired recipe, ready in about 30 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 290 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: 15 min Serves 16 Australian cuisine 290 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Line a 9x9 inch square baking pan with baking paper. In a bowl, combine 200 g crushed digestive biscuits, 1 cup desiccated coconut, and 100 g melted unsalted butter. Stir until evenly mixed, then press firmly into the base of the prepared pan.
  2. Step 2: In a small saucepan over low heat, combine 1/2 cup smooth peanut butter, 1/2 cup sweetened condensed milk, 1/2 cup brown sugar, and 1/4 cup golden syrup. Stir continuously for 5 minutes until the mixture thickens and turns a light caramel color.
  3. Step 3: Pour the caramel peanut mixture evenly over the biscuit base and smooth with a spatula. Refrigerate for 30 minutes to set.
  4. Step 4: Melt 200 g chopped dark chocolate and 1 tbsp vegetable oil together in a heatproof bowl over simmering water, stirring until smooth and glossy.
  5. Step 5: Pour the melted chocolate evenly over the caramel layer and spread with a spatula.
  6. Step 6: Refrigerate the slice for at least 2 hours until firm before cutting into squares and serving.

Related recipes