Fudgy Peanut Butter Slice

Overview

Fudgy Peanut Butter Slice on a beige plate with a bite mark

Fudgy Peanut Butter Slice

By Amy // Posted Feb 12, 2022 // Category No bake, Bars and Slice

Have you tried Reese’s Peanut Butter Cups? My Fudgy Peanut Butter Slice tastes just like them and you can make it easily at home.

This slice is an explosion of peanut butter goodness. The soft and fudgy peanut butter base is topped with some marbled peanut butter chocolate. Just pure melt in your mouth deliciousness!

Don’t the slices look amazing? I really love the marbled look on the slices, they’re really easy to do, but look a million dollars.  

Check out my favourite bar and slice recipes.
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tips

1. Ingredients

I used Malt ‘o’ Milk plain biscuits for this recipe and really liked the depth the malty flavours added to this slice. Feel free to use any other plain biscuit like Marie, Digestives, Scotch Fingers, Arrowroot and more. One really important thing about this recipe is that you need to use commercial peanut butter, not the natural ones with just peanuts inside. Like the Bega, Skippy, Kraft and Sanitarium type.

2. Equipment

I used a square (20cm/8inch) baking tin to make the slice. Any similar sized, ideally smaller, square or rectangular tin would also work as well. You also need some baking paper and oil spray to line the tin. Other than this, you need a large mixing bowl, a medium sized bowl or measuring jug, a small bowl, a spatula, some spoons and some toothpicks or skewers if you are wanting to add peanut butter swirls.

3. How do I melt chocolate well?

When melting chocolate, remember -small, dry and low. Firstly, ensure all of your equipment is dry as water tends to ruin chocolate. Chocolate melts much quicker and better if it is chopped into small pieces. When microwaving it, make sure the setting is at low-medium so that it doesn’t scorch your chocolate. I always melt the chocolate in the microwave in 30 second bursts while mixing the chocolate between each burst until fully melted. If your chocolate seizes (becomes lumpy), I would add a teaspoon of warmed oil and stir until it is smooth. 

4. How do you add swirls?

You need to move a little quickly so that the swirls are added before the chocolate begins to harden. I’d recommend microwaving the 2 tbsp of peanut butter in a small bowl in advance for around 20 seconds to soften it. Then proceed to melting the chocolate and peanut butter (read tip above). Once you spread the melted chocolate and peanut butter over the top of the peanut butter base, use a teaspoon to put a few drops of the warmed peanut butter over the top of the melted chocolate. Then use a toothpick or skewer to draw wavy lines and circles over the peanut butter drops. Keep going until you achieve the marbled look of your choice.

5. Cutting the Peanut Butter Slice

You need to use a really sharp long knife, preferably a chefs’ knife. Dip the knife into some hot water, then wipe it with a clean tea towel before slicing. Make sure to repeat this before cutting another slice. You can cut off the edges of the slice to make it neater. I also use a ruler to measure out equal slices and make small incisions to show where I need to cut. 

 

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.

RatingDifficultyBeginner

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Yields16 Servings
Prep Time15 minsTotal Time15 mins

Peanut Butter Slice Base
 150 g plain cookies, finely crushed (1 1/2 cups)
 130 g icing sugar (1 cup)
 375 g commercial smooth peanut butter (1 1/2cups)
 115 g unsalted butter, melted (1/2 cup)
 1 tsp vanilla extract
 ¼ tsp fine salt
Chocolate Topping
 255 g dark or milk chocolate chips
 4 tbsp commercial smooth peanut butter
 2 tbsp commercial smooth peanut butter (for swirls, optional)

1

Spray a square (20cm/8inch) baking tin with oil spray and line with baking paper. Crush the cookies in a food processor to fine crumbs.

2

In a large mixing bowl, mix the crushed cookies, icing sugar, peanut butter, melted butter, vanilla and salt. Place the Peanut Butter Slice base into the prepared baking tin. Using the back of the spatula or wooden spoon, press down and spread the base evenly onto the baking tin. Set aside.

Chocolate Topping
3

If you want to make swirls, place the 2 tbsp of peanut butter into a small bowl and microwave for around 20 seconds to loosen peanut butter. Set aside.

4

Using another medium sized bowl or measuring jug, place the chocolate chips and 4 tbsp of peanut butter inside. At medium power, microwave in 30 second bursts. Mix with a spoon before microwaving again for 30 seconds and continue this until the chocolate and peanut butter has fully melted.

5

Pour the melted chocolate over the top of the Peanut Butter Slice base and spread the chocolate evenly over the top. For swirls - Use a teaspoon to drop some of the 2 tbsp of peanut butter over the top of the melted chocolate layer. Use a skewer or toothpick to draw circles around the drops of peanut butter for a marbled effect. (You need to move quickly before the melted chocolate starts to set). Refrigerate for 2 hours.

6

Once out of the fridge, remove the baking paper and cut into 16 squares. Keep in the airtight container at room temperature for up to 4 days and in the fridge for up to a week.

Ingredients

Peanut Butter Slice Base
 150 g plain cookies, finely crushed (1 1/2 cups)
 130 g icing sugar (1 cup)
 375 g commercial smooth peanut butter (1 1/2cups)
 115 g unsalted butter, melted (1/2 cup)
 1 tsp vanilla extract
 ¼ tsp fine salt
Chocolate Topping
 255 g dark or milk chocolate chips
 4 tbsp commercial smooth peanut butter
 2 tbsp commercial smooth peanut butter (for swirls, optional)

Directions

1

Spray a square (20cm/8inch) baking tin with oil spray and line with baking paper. Crush the cookies in a food processor to fine crumbs.

2

In a large mixing bowl, mix the crushed cookies, icing sugar, peanut butter, melted butter, vanilla and salt. Place the Peanut Butter Slice base into the prepared baking tin. Using the back of the spatula or wooden spoon, press down and spread the base evenly onto the baking tin. Set aside.

Chocolate Topping
3

If you want to make swirls, place the 2 tbsp of peanut butter into a small bowl and microwave for around 20 seconds to loosen peanut butter. Set aside.

4

Using another medium sized bowl or measuring jug, place the chocolate chips and 4 tbsp of peanut butter inside. At medium power, microwave in 30 second bursts. Mix with a spoon before microwaving again for 30 seconds and continue this until the chocolate and peanut butter has fully melted.

5

Pour the melted chocolate over the top of the Peanut Butter Slice base and spread the chocolate evenly over the top. For swirls - Use a teaspoon to drop some of the 2 tbsp of peanut butter over the top of the melted chocolate layer. Use a skewer or toothpick to draw circles around the drops of peanut butter for a marbled effect. (You need to move quickly before the melted chocolate starts to set). Refrigerate for 2 hours.

6

Once out of the fridge, remove the baking paper and cut into 16 squares. Keep in the airtight container at room temperature for up to 4 days and in the fridge for up to a week.

Fudgy Peanut Butter Slice
Nutrition Facts

Servings 16


Amount Per Serving
Calories 365
% Daily Value *
Total Fat 24.4g38%
Saturated Fat 7.5g38%
Cholesterol 15mg5%
Sodium 314mg14%
Potassium 206mg6%
Total Carbohydrate 31.1g11%
Dietary Fiber 2.6g11%
Sugars 12.2g
Protein 6.7g14%

Calcium 0%
Iron 18%
Vitamin D 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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