No Bake Peanut Butter Chocolate Slice

Peanut Butter and Chocolate, a match made in heaven.  This No Bake Peanut Butter Chocolate slice is a perfect solution for when you need to produce something yummy, but do not feel like spending too  much time in the kitchen or even turning on the oven.

Since becoming sugar free, I like to play around with the amount of sweetener I use in my recipes as I am ALWAYS looking to reduce the amount of ANY sweeteners we use. So the sweeteners in this recipe are completely optional or play around with the amount, but try not to use more!!

This is not overly peanut buttery, so don’t be put off if you don’t eat peanut butter by the spoonful (like my kids)

Try making the No Bake Peanut Butter Chocolate slice into balls and coat in the chocolate mix,  so yummy! they make great gifts, just a lot more time consuming having to roll all the little balls!!

Notes

This recipe only makes a loaf tin 23cm x 15cm (5in x 9in) feel free to double the recipe if you need more.

In the recipe it says COOK time – 1 hour, obviously this in no bake, but it needs an hour to set.

If you do not like peanut butter, replace with any nut butter that you like.

Try these other no bake  yummy treats like Almond Coconut Bars or Healthy Energy Balls

 

 

No Bake Peanut Butter Chocolate Slice
 
Prep time
Cook time
Total time
 
Serves: 20 serves
Ingredients
  • ¼ Cup of peanut butter
  • 100 grams butter
  • 2 cups of sugar free marie or wine biscuit crumbs
  • 1 Tablespoon Powdered Glucose (We used/recommend Dextrose) optional
  • ½ tablespoon coconut flour
  • ½ teaspoon vanilla extract
  • Icing
  • 25 grams dark chocolate ( at least 70% cocoa solids)
  • 2 Tablespoons butter
  • 1 Tablespoon coconut oil
  • ½ Tablespoon cocoa powder
  • ¼ cup dextrose
Instructions
  1. In a medium sized saucepan combine butter and peanut butter
  2. Heat over low heat until melted and stir to combine
  3. Process your biscuits to fine crumbs
  4. add biscuit crumbs, dextrose and vanilla in with butter mixture and stir until well combined
  5. Line a loaf tin 23cm x 13cm ( 5in x 9in) with baking/parchment paper and spoon mixture in and smooth top with spatula
  6. Place in fridge or freezer until set about (15 mins in freezer)
  7. While the base is setting, make your icing
  8. Combine butter and coconut oil in saucepan and gently heat until melted
  9. stir in cocoa powder, dextrose and dark chocolate and continue to heat until chocolate is melted and mixture is smooth.
  10. Pour over the biscuit base and tilt pan to spread chocolate around
  11. Leave to set in a cool area (not the fridge) I put mine in my laundry
  12. Cut into desired shape and size (triangles, small squares, rectangles)
 

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