No-Bake Chocolate Peanut Slice with Coconut and Caramel
A rich, layered no-bake slice combining chocolate, peanut butter, coconut, and caramel flavors for a beloved Australian treat. This australian-inspired desserts ready in about 30 minutes layers crushed digestive biscuits, melted 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.
Ingredients
- 200 g, crushed digestive biscuits
- 100 g, melted unsalted butter
- 1/2 cup smooth peanut butter
- 1/2 cup sweetened condensed milk
- 1 cup desiccated coconut
- 1/2 cup brown sugar
- 1/4 cup golden syrup
- 200 g, chopped dark chocolate
- 1 tbsp vegetable oil
Instructions
- 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.
- 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.
- Step 3: Pour the caramel peanut mixture evenly over the biscuit base and smooth with a spatula. Refrigerate for 30 minutes to set.
- 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.
- Step 5: Pour the melted chocolate evenly over the caramel layer and spread with a spatula.
- Step 6: Refrigerate the slice for at least 2 hours until firm before cutting into squares and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Chocolate Peanut Slice with Coconut and Caramel take to make?
Total time is about 30 minutes (15 min prep + 15 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 Slice with Coconut and Caramel?
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 Slice with Coconut and Caramel?
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 Slice with Coconut and Caramel for a different number of people?
The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). 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 Slice with Coconut and Caramel?
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.
