I think I’ve mentioned to you before that my Mum is from New Zealand so I have a big soft spot for Kiwi’s! Not only are they lucky to live in a gorgeous country… they also really, really know their chocolate, ice-cream, and of course, their fish and chips! Today I’m so excited to introduce you to the lovely Laura from The Kiwi Country Girl. She’s an absolute sweetheart and you’re going to adore her no bake peanut butter cup slice. Enjoy! xx
As far as I’m concerned, chocolate and peanut butter go together like nothing else. If I had to choose only one flavour combination to eat for the rest of my life, this would be it. Unfortunately (or not) my husband doesn’t like the combo (whaaaat?) so when I make this I get it allll to myself! Good but not, all at the same time, especially when it is extremely likely you will eat the entire pan in one sitting…not that I’m speaking from experience! 😉The best thing about this slice (other than the obvious taste sensation!) is that it is a total breeze to put together.
It’s just a simple matter of crushing plain biscuits, mixing them with melted butter, a bit of icing sugar and peanut butter, pressing it into a pan and pouring melted chocolate & peanut butter on top!Finish it off with a peanut butter swirl and it’s good to go! You can also customise the recipe if you like…use crunchy peanut butter in the base, and use either dark or milk chocolate on top…you could even use chocolate biscuits in the base if you wanted it to be extra chocolatey!
This is the perfect slice to take places…or just to eat at home, by yourself, in your PJ’s…I won’t judge you 🙂
And bonus points if you make your own peanut butter!
- 125g plain biscuits, crushed (about 1½ cups) I used round wines - same as Arnott's Marie
- 100 grams butter, melted
- ¾ cup peanut butter
- ⅓ cup icing sugar
- 1 cup chocolate chips
- 4 TBSP peanut butter
- Mix together crushed biscuits, melted butter, peanut butter and icing sugar.
- Press into a brownie tin.
- In a microwave bowl melt 1 cup of chocolate chips and stir in 2 TBSP peanut butter.
- Pour over the biscuit base and put in the fridge to set for at least 1 hour.
- Melt the remaining 2 TBSP peanut butter, drizzle over the chocolate top and using a knife, swirl gently through the chocolate creating a pattern.
- Store in the tin in the fridge for a week.