Chocolate peanut butter slice

A sweet and salty peanut layer sandwiched by 2 layers of chocolate- this is a dream for chocolate and peanut butter lovers! 

Basically inspired by one of my favourite instagram accounts (@majachocolat), I decided to make this massive slice of peanut butter and chocolate heaven and it didn’t disappoint. It tastes just like a big Reece’s Peanut Butter Cup so if you love them this is 100% for you.

I used dark chocolate in this recipe and also dairy free margarine because I wanted the end product to be dairy free/vegan. If you are not a fan of dark chocolate, or to make it slightly sweeter I would recommend using milk chocolate. Additionally, it is not necessary to use dairy free margarine, normal butter will just work perfectly as well!

Also decorate it however you wish! I used little pink flower sprinkles because I feel I literally put flower/hearts on everything but you could keep it simple by topping it with nothing, or alternatively adding lots of toppings and making it as pretty as you like ✿✿✿.

notebook choco peanut butterIngredients

(for the chocolate layers)

  • 160g dark/milk chocolate
  • 4 tbsp. smooth peanut butter of your choice

(for the peanut layer)

  • 4 tbsp. smooth peanut butter of your choice
  • 4 plain digestive biscuits
  • 50g salted peanuts
  • 100g icing sugar
  • 1 tbsp. dairy free margarine/ normal butter


Choose whatever you fancy but I used…

  • 6 peanut halves
  • 40g dark chocolate
  • Pinch of sea salt
  • Pink flower sprinkles


  1. Line a circular baking tin, width 16cm, with greaseproof paper.
  2. First to make the bottom layer of chocolate, melt 80g chocolate in a bowl over a pan of simmering water with 2 tbsp. peanut butter and stir until it is all melted, smooth and combined. Pour into the lined tin and leave to set in the fridge for 30 mins.
  3. To make the middle peanut layer, melt 4 tbsp. peanut butter in a bowl over a pan of simmering water along with 1 tbsp. dairy free margarine/ normal butter.
  4. Break up the digestive biscuits into very small pieces- I crushed them up in a sandwich zip lock back using a rolling pin. Pour them into the melted peanut butter mix and stir until all the biscuit is covered by peanut butter.
  5. Stir in the icing sugar to the peanut butter/biscuit mix along with 10ml of cold water- this just helps to mix in the sugar and also makes the mixture slightly smoother and less lumpy.
  6. Crush up the peanuts, again in a zip lock back with a rolling pin works well and add to the mixture and stir till everything is combined. Pour into the tin over the bottom layer of set chocolate and push down with the back of a spoon until the mixture is compact and level all over. Put back into the fridge to set for another 30 mins.
  7. For the top layer of chocolate melt the remaining 80g of chocolate with 2 tbsp. butter as we did in step number 2. Pour over the set middle peanut layer and again leave in the fridge for 30 mins until set.
  8. Once everything has set remove the chocolate peanut butter slice from the tin and peel off the paper.
  9. For toppings melt 40g chocolate and pour it into a piping bag/ sandwich bag (with the end snipped off) and leave in the fridge for a couple of mins to slightly set- just enough so the chocolate isn’t really really runny.
  10. Drizzle the melted chocolate in your desired pattern over the top of the slice. Sprinkle on the remaining toppings of peanuts, sea salt and flower spinkles- make sure to do this straight away as the drizzled chocolate will set quickly on top of the cold chocolate layer.
  11. Last step is to place it on a pretty plate and take a pretty picture before you cut it up and enjoy 🌸.


Charlotte x x x

3 thoughts on “Chocolate peanut butter slice

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