Reese’s Peanut Butter Cups in a slice! No baking needed which makes this chocolate peanut butter slice very low effort, easy to prepare and a crowd pleaser!
I just had to share this peanut butter chocolate slice with you—because it’s honestly one of those recipes that is 100% guaranteed to satisfy.
It’s packed with my two all-time favourite ingredients: peanut butter and chocolate. But not just any kind—this slice is made with Pic’s Smooth Peanut Butter and Whittaker’s chocolate which is the magic combo (don't worry if you can't get your hands on these brands, any brand works just fine!).
AND this recipe has been tested and approved by Pic’s Peanut Butter themselves! You can see a picture of theirs here.
Jump to:
Why I love this slice
- It’s incredibly easy to make
No oven, no fuss—just a few simple steps and a fridge to set it. It’s the kind of treat that feels almost too easy for how delicious it turns out. - That dreamy flavour combo
Peanut butter and chocolate are a match made in dessert heaven. It’s rich, a little salty, a little sweet, and totally satisfying. - Perfect for sharing (or not!)
This slice is a hit at gatherings, bake sales, or tucked into lunchboxes… but it’s also perfect for those quiet nights when you want a little something sweet just for you.
Ingredients and why each is important
You won't find anything too difficult to find at the supermarket or in your pantry for this recipe:
- Plain biscuits -These form the base of the slice, giving it structure and a bit of crunch. My favourites to use for this recipe are Vanilla Super Wine, Milk Arrowroot, or Graham Crackers (Laura from The Kiwi Country Girl has a yummy recipe for Graham Crackers). In short - biscuits that are mildly sweet and absorb the moisture from the butter and peanut butter to help everything set nicely are best to use.
- Icing sugar - This sweetens the base while also helping to bind everything together. Because it’s so fine, it mixes in smoothly without creating a grainy texture.
- Butter - adds richness and helps the base hold together once chilled. It’s what transforms the dry biscuit crumbs and sugar into a cohesive mixture.
- Peanut butter - Brings bold flavour, creamy texture, and acts as a binding agent. It also adds protein and a touch of saltiness to balance the sweetness.
- Good quality chocolate - Used for the topping, chocolate adds a rich, glossy finish that complements the peanut butter base perfectly. Dark chocolate is especially nice because it cuts through the sweetness. But you can use any chocolate that you fancy.
How To Make
Line a square baking tray with foil, allowing some overhang for easy removal.
Mix crushed biscuits, icing sugar, melted butter, and peanut butter until well combined, then press into the tray.
Melt chocolate with additional peanut butter, pour over the base, and smooth out.
Chill for at least 2 hours, then slice with a warm, dry knife for clean edges. Store in the fridge for up to a week or freeze for longer storage.
Note: The finer you get your biscuit crumbs, the less coarse and more smooth the slice will be.
Top Tip - How to get perfect, clean slices
Use a warm, dry knife and wipe it clean between each cut to get neat, sharp edges.
Storage
In the fridge: Keep it in an airtight container for up to one week. This helps it stay firm and fresh.
In the freezer: Freeze the slice in an airtight container with baking paper between the layers. It will keep well for up to 2–3 months. Let it sit at room temperature for a few minutes before eating.
Keeping it chilled helps the slice hold its shape and keeps the chocolate nice and snappy!
FAQ
Plain, mildly sweet biscuits like Super Wine, Milk Arrowroot, or Graham Crackers are perfect so they don’t overpower the peanut butter flavor.
You could swap peanut butter for a seed butter like sunflower seed butter, but it will slightly change the flavour.
Natural or processed peanut butter both work, but a smooth variety makes the base easier to mix and press.
Related
Looking for other recipes like this? Try these:
Chocolate Peanut Butter Slice
Ingredients
- 180 g (1 cup) plain biscuits, crushed finely (e.g. Vanilla Super Wine, Milk Arrowroot, Graham Crackers)*
- 120 (1 cup) icing sugar
- 115 g (½ cup) butter, melted
- 215 g (¾ cup + 2 tablespoons) peanut butter
- 180 g (1 cup) good quality chocolate (I like using dark to cut through the sweetness of the bottom layer)
Instructions
- Line a 20cm x 20cm (8 x 8) square baking tray with tin foil, making sure to overlap the sides (this makes it easier to pull the slice out once set). Set aside.
- In a medium size bowl, add biscuit crumbs, icing sugar, butter and ¾ cup of peanut butter and mix together until all ingredients are well combined. Spread into prepared baking tray.
- In a small microwave proof bowl, melt the chocolate and remaining peanut butter together (I do this in 30 second increments, stirring between each one). Once melted and combined, pour over peanut butter base and spread out with a spatula. Refrigerate for at least 2 hours before cutting into squares (for a smooth, clean cut slice this with a warm, dry knife).
Notes
* The finer you get your biscuit crumbs, the less coarse and more smooth the slice will be.
