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Don’t fancy baking? Give this Chocolate Peanut Butter Slice a whirl… it’s just delicious. No bake recipes are great to make with the kids, they can do almost all of it and it goes without saying, they’ll be fighting over who gets to lick the bowl!
Chocolate Peanut Butter Slice
This chocolaty, peanutty, crunchy no bake slice is just perfect if you’re a peanut butter and chocolate lover as I’m guessing you are since you’re here! What I’m trying to say is that if you love Snickers bars or peanut butter cups then these treats are the Cleaned up, not healthy but a bit healthier version you can make and feel a bit better about eating them!
Like all snacks, they’re meant to be an occasional thing. We didn’t give up sugar when we started eating Clean, instead we swopped refined sugars for unrefined versions: Honey, Maple syrup and coconut sugar mostly.
Snacks are not an everyday thing in our house, but snacks do form part of our diet and baking (or no-baking them!) with healthier ingredients means we can keep on track. So I’m good with some snacks. And these are good-uns!
Ingredients
While there are three layers to this no bake slice recipe, they’re really not hard to do at all.
The Base
The base of these is made up using corn cakes. Now, i’ll tell you right now there are loads of corn cakes, corn thins, rice cakes etc…..that are full of things you’d probably rather not eat.
When I first started making these I was quite shocked at the ingredients lists of these – we’d always eaten them previously and I assumed they were pretty inoffensive. I was SO wrong! I now buy Kallo Corn Cakes and they’re simply made from corn and sea salt. That’s it.
So I recommend you check the ingredients list before buying, they’re mostly marketed as a healthy snack…..Hmmmm, not so!
The corn cakes are simply crushed and mixed with some sweetener, either honey or maple syrup and peanut butter and then out in the fridge to set. Easy peasy!
The Middle Layer
The gooey middle is a peanut butter layer and date paste mixture. I use a little less water than usual to make the date paste for these so that it sets more than usual, and the peanut butter helps the middle layer to set.
The Topping
I’ve used milk chocolate for the top layer to make a chocolate topping. Yep, the same chocolate the kids (and I!) used to eat all the time, the same stuff that’s rare in our house these days! I’ve tried to do this top layer ‘better’ using various whole foods but as an occasional treat, milk chocolate really turns these into something decadent!
Grab the FREE 18 Meal Ideas CHEAT SHEET Here!More Clean Eating Snacks
- Healthy date slice {No Bake}
- No bake lemon curd bars
- Lunchbox Lamingtons
- Healthy apple slice
- Chocolate and date energy balls
- No bake nutty oat energy balls
Make Ahead
As these slices are no bake and fridge (or even freezer) set, you can make them up to a week ahead. To keep them set and firm they need to stay cold and so they’re perfect for a make ahead recipe, and lovely straight from the fridge on a warm day. Oh yep!
Storing This Peanut Butter Slice
You can store this Chocolate Peanut Butter slice in the fridge or the freezer. Keeping it at room temperature means it won’t be as firm. If you keep it in the fridge you can keep it there for up to a week, if you’re keeping it in the freezer then you can keep it there for up to a month.
Once the bake had been in the fridge for a few hours and is really chilled and firm, I’d advise you to slice it up so it’s ready to go. This is especially true if you’re freezing it, wrap the slices in parchment paper so you’re not hacking at them trying to break them up :)
Recipe Notes
- Line your tin with parchment paper (or foil) so you can get it out of the tin when it’s set! It’s almost impossible to get this no bake dessert of the tin in one piece without using the parchment paper as ‘handles’
- Use a rubber spatula to scrape down the sides of your blender and make sure you get all the layers out!
- Make sure to let your bake set fully before trying to slice it
- To get a clean cut slice, put the tin into the freezer for an hour. Then turn the bake upside down and using a really sharp knife cut through from the bottom. This gives you a clean cut through the chocolate and stops it cracking
- If you’re still struggling to get a clean cut and want one, try heating up a serrated knife in boiling water for a few minutes then drying it fully and then slicing
How To Make A Chocolate Peanut Butter Slice
Ingredients
- The Base
- 8 Corn cakes
- ¼ Cup Peanut butter I used crunchy peanut butter, you can also use smooth!
- 4 tbsp Honey Or maple syrup
- The Sticky Middle Layer
- ¼ Cup Peanut butter I used smooth natural peanut butter, you can also use crunchy!
- 1 Cup Dates Whole, pitted
- Melted Chocolate Topping
- ½ Cup Milk chocolate chips Melted
Instructions
- Put the dates in boiling water and leave them to soak for at least 15 minutes
- Line a 6 inch square tin with parchment paper and set to one side
- Using either a food processor or a bowl and wooden spoon, crush the corn cakes until they’re fully broken down
- Add the peanut butter and honey and combine well. Using a dessert spoon push the mixture well into the tin and compress the base really well and flatten the top so it’s flat. Put the base in the fridge while you make the rest
- Drain your dates and add them to your blender with the peanut butter, and blend until you have a thick paste. Add a tablespoon of boiling water to thin the paste if it’s to thick. Then add it on top of the base and smooth it out. Pop the tin back .in the fridge
- Melt the chocolate. To do this you can either melt it in a bowl over a pan of boiling water or use the microwave, heating it for 30 seconds at a time and stirring, and taking it out before it’s fully melted and allowing the heat of the bowl to finish the melting
- Pour the chocolate over the middle layer and smooth it out as best you can. Put it in the fridge or freezer to set
- See post for the best way to cut this!
Chocolate Peanut Butter Slice Recipe
Chocolate Peanut Butter Slice
Ingredients
- The Base
- 8 Corn cakes
- ¼ Cup Peanut butter I used crunchy peanut butter, you can also use smooth!
- 4 tbsp Honey Or maple syrup
- The Middle Layer
- ¼ Cup Peanut butter I used smooth peanut butter, you can also use crunchy!
- 1 Cup Dates Whole, pitted
- Topping
- ½ Cup Milk chocolate Melted
Instructions
- Put the dates in boiling water and leave them to soak for at least 15 minutes
- Line a 6 inch square tin with parchment paper and set to one side
- Using either a food processor or a bowl and wooden spoon, crush the corn cakes until they're fully broken down
- Add the peanut butter and honey and combine well. Using a dessert spoon push the mixture well into the tin and compress the base really well and flatten the top so it's flat. Put the base in the fridge while you make the rest
- Drain your dates and add them to your blender with the peanut butter, and blend until you have a thick paste. Add a tablespoon of boiling water to thin the paste if it's to thick. Then add it on top of the base and smooth it out. Pop the tin back .in the fridge
- Melt the chocolate. To do this you can either melt it in a bowl over a pan of boiling water or use the microwave, heating it for 30 seconds at a time and stirring, and taking it out before it's fully melted and allowing the heat of the bowl to finish the melting
- Pour the chocolate over the middle layer and smooth it out as best you can. Put it in the fridge or freezer to set
- See post for the best way to cut this!
