Name: Chocolate & Peanut Butter Slice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 125 g unsalted butter; 1 cup 280g smooth peanut butter, plus 2 tbs extra to drizzle; 11/2 cups 225g plain flour, sifted; 3/4 firmly packed cup (165g brown sugar); 1 cup 90g desiccated coconut; 1 egg (beaten); 250 g good-quality dark chocolate (chopped); 50 g white chocolate (chopped); 50 g milk chocolate (chopped)

Table of Contents

Jump to Recipe Print Recipe

Peanut butter lovers… I’ve got a treat for you.

This recipe combines the irresistible flavors of peanut butter, chocolate, and a secret ingredient – desiccated coconut!

It’s perfect for anyone craving a rich and satisfying dessert. But be warned, it’s very rich, so you’ll need a glass of milk to help wash it down.

I won’t be held responsible for what happens if you don’t follow my advice!

Psst… you can call them slices or bars – they’re both the same thing!

Why you’ll love these peanut butter slices

Who doesn’t love a mixture of peanut butter and (3 types!) of chocolate
The crumbly short-bread like texture
The ‘secret’ desiccated coconut adds a delicious creaminess
They’re quick to make
And freezer friendly, so you can make a big batch
They’re guaranteed to make people smile
You can make cool patterns with the chocolate swirls

If you love chocolate and peanut butter, I guarantee you’ll love my chocolate and peanut butter blondies, and my chocolate and peanut butter rice krispies treats.

Ingredients

Here are the key ingredients you need to make these peanut butter slices come to life.

Unsalted butter: A key component in the base, it helps create that crumbly, shortbread-like texture. Salted butter is okay too, but expect a more savory falvor.
Smooth peanut butter: The star of the show, it features in both the base and the topping for an extra peanut buttery punch.
Plain flour: Sifted, this helps hold the base together and provides structure to the slice. You need to bake the bars to get rid of the raw flour taste.
Brown sugar: Brown sugar is my favorite type of sugar because it has a rich, caramel-like flavor. But you can use white sugar too.
Desiccated coconut: A little twist in the recipe that brings some creaminess and tropical flair.
Egg: You need this to help bind the base!
Dark chocolate: The most prominent chocolate flavor, dark chocolate’s slightly bitter flavor helps balance out the sweetness from the base. Use good quality chocolate.
White and milk chocolate: For drizzling on top and making you dessert look pretty!

Instructions

Step 1: Preheat and prepare the baking pan

Preheat your oven to 180°C (356°F). Line a 20 x 30cm lamington pan with baking paper, leaving a slight overhang on all sides for easy removal later.

Psst… I create a cross with the baking paper to make sure of maximum coverage.

Step 2: Create the peanut butter base

Combine unsalted butter and smooth peanut butter in a saucepan and warm over low heat, stirring for 1-2 minutes until melted.

In a large bowl, mix the sifted plain flour, brown sugar, desiccated coconut, beaten egg, and the melted butter mixture.

Mix until there are no flour streaks left, then stop mixing because you don’t want to overwork the flour.

Press this mixture into the base of your prepared pan, smoothing the surface with the back of a spoon.

Bake for 10-20 minutes or until golden. Then allow the base to cool for 10 minutes while you prep the chocolate topping.

Step 3: Make the chocolate layer

Melt chopped dark chocolate in a double boiler.

Pro tip: to make a double boiler, set a heatproof bowl over a pan of gently simmering water, ensuring the bowl doesn’t touch the water.

Stir until the chocolate is smooth and fully melted.

Psst… you can also melt the chocolate in the microwave using short bursts of 10-20 seconds and stirring in each break. But be very careful not to burn the chocolate.

Pour the melted dark chocolate over the cooled peanut butter base, spreading it evenly and smoothing it with the back of a spoon.

Chill in the refrigerator for 30 minutes until set.

Step 4: Add the drizzle

Melt the chopped white and milk chocolates in separate heatproof bowls, using the same method as in step 3.

Whisk an extra spoon of peanut butter into the melted white chocolate until smooth.

Now the fun bit!

Drizzle your slice with the melted milk chocolate, followed by the peanut butter-white chocolate mixture in any pattern you want.

Set in the fridge for 5-10 minutes.

Step 5: Cut and serve

Using the overhanging baking paper, lift the slice out of the pan and cut it into 12 squares.

Enjoy with a glass of milk on the side!

What peanut butter should I use?

For this recipe, it’s best to use smooth and creamy peanut butter.

This will ensure the base has an even, creamy texture. Sadly, natural peanut butter doesn’t work that well in this recipe because the natural oils are too prone to separating, which can lead to the bars not setting properly.

Try brands like Bega in Australia or Skippy or Jif in America.

How to cut peanut butter bars

First, you need to make sure the bars are completely set. This will ensure you get clean slices.

BUT

You don’t want the chocolate to be too cold or it might crack (disaster!).

Before cutting the slices, take them out of the fridge and let the chocolate come up to room temperature.

And you can go even further by running your knife under hot water to warm it. The warm metal will glide through the chocolate easier (remember to wipe the knife dry, though!).

When it comes to the actual cutting, you need to be gentle but firm. And wipe the knife clean between each cut.

Then use a spatula to separate the slices before serving them.

How to make this recipe no-bake

Sometimes you don’t want to be faffing around with the oven. And luckily, you can easily adapt this recipe to make it no bake!

The texture won’t be as crumbly as biscuit-like, instead becoming softer.

But it’ll still be delicious.

Here’s how to make a no-bake base:

Combine 1 1/2 cups crushed graham crackers or digestive biscuits with 1/2 cup melted unsalted butter and 1 cup smooth peanut butter. Add sugar to taste.

Press this mixture into the bottom of a parchment-lined baking tray, and refrigerate for 15-20 minutes to set.

Done!

While you’re here, check out my no-bake peanut butter cookies. They’re so simple and delicious!

Variations and substitutions

Another great thing about these bars is that you can easily modify them to suit different tastes and diets.

Here’s how:

Nut-free: Replace peanut butter with sunflower seed butter, tahini, or cookie butter for a nut-free alternative.
Gluten-free: Swap out the plain flour for a gluten-free flour blend.
Vegan: Use vegan butter or coconut oil in place of the unsalted butter, and applesauce instead of the egg. Also, make sure your chocolates are vegan-friendly.
Use a different nut butter: For a twist on the flavor, try using almond or cashew butter instead of peanut butter.
Add-ins: Customize the base by mixing in some chopped nuts, dried fruit, or even chocolate chips for added texture and flavor.
Toppings: Get creative with the toppings by adding crushed cookies, toffee bits, or even a sprinkle of sea salt to enhance the flavors.

Here’s an extremely fancy no-bake version. They look incredible!

Can I use a different size pan?

Yes, you can use a different size pan for this recipe. But you’ll need to adjust the recipe’s baking time accordingly.

Here are some tips for using alternative pan sizes:

Smaller pan: If you use a smaller pan, the layers will be thicker. So you may need to add a few extra minutes of baking time to ensure the base is cooked through. The chilling time for the chocolate layers may also be slightly longer.
Larger pan: For a larger pan, such as a 9×13-inch rectangular pan, you’ll need to double the recipe to ensure the layers are thick enough. Keep an eye on the base as it’s baking, because it might cook quicker due to the increased surface area.
Different shapes: You can also use round pans. Just try to keep the surface area similar to the original pan size (20 x 30cm) to maintain the intended thickness of the layers.

Storage instructions

To store these peanut butter slices, keep them in an airtight container in the fridge for up to 2 weeks. Separate layers with parchment or wax paper to prevent them from sticking together.

I don’t recommend keeping them at room temperature for prolonged periods of time because the chocolate can melt. But if you live in a cool climate, it might be okay.

The slices also freeze really well. Separate slices with parchment paper and wrap them in foil or plastic wrap. Then place them in an airtight container and freeze for up to 3 months. They naturally freeze well, as peanut butter freezes well, alongside the rest of the ingredients.

To serve frozen slices, remove the desired number of slices from the freezer and let them thaw at room temperature for 15-20 minutes to soften the chocolate and peanut butter.