Peanut butter and chocolate – ever the epic combination!! It’s salty, it’s sweet, it’s creamy, it’s… GOOD!
Somewhere along the way in my baking adventures, I’ve fallen in love with triple layer slices. From the original caramel, to the follow-up choc-hazelnut, the left field beetroot, and (my personal favourite) the good old choc-coconut combo… the inspirations just keep coming in layers. I’ve been thinking of a peanut/chocolate mix-up for quite some time. It’s an old classic and sure to be a crowd pleaser. And pleasing it most surely is 😀
A lot of you may not eat peanuts, so if they’re not your thing then feel free to substitute the peanut butter with another nut butter (almond would be amazing) or sunflower seed butter, and the peanuts with roasted nuts/seeds. You will still result in a delicious slice!
Once again, I love the ‘unbakedness’ of this snack. The ingredients mean it is rich and decadent, best chopped into small pieces and served straight from the fridge. May it bring you as much delight as it does for us!! 🙂 ❤
Triple Layer Chocolate Peanut Butter Slice (makes 1 10cmx20cm loaf tin sized slice – I cut into approx 15-18 small pieces)
1 tbsp coconut oil
1 tbsp honey
3 tbsp peanut butter (or other nut butter if preferred)
1 cup finely desiccated coconut
2 tbsp cocoa or cacao
pinch salt (omit if using salted peanut butter)
3&1/2 tbsp peanut butter
1 tbsp coconut oil
1 tbsp honey
1&1/2 tbsp coconut oil
1&1/2 tbsp cocoa or cacao
1 tbsp pure maple syrup
2 tbsp blanched natural peanuts, roughly chopped (preferrably roasted at 180’C for 10mins)
To make the base: Grease a loaf tin with coconut oil and lay a sheet of baking paper across the base and up two sides. In a small saucepan, gently heat the coconut oil, honey, and peanut butter until well combined and smooth. Remove from the heat, and add the coconut, cocoa, and salt (if using). Mix together until well incorporated. Tip the mixture into the prepared loaf tin, pressing down firmly and evenly across the base with your hands (using slightly wet hands helps). Place the tin in the fridge to firm up and get started on the next layer.
To make the middle layer: Place the peanut butter, honey, and coconut oil in a small saucepan. Heat over a low heat while mixing until it’s well combined and smooth. Pour this over the base layer and place the tin back in the fridge to firm up.
To make the topping: I’d recommend doing this once the middle layer has had time to firm (give it about 1 hour or pop it in the freezer for a couple minutes). Heat the coconut oil in a small saucepan until just melted. Remove from the heat, add the cocoa, maple syrup, and salt. Whisk together quickly to a smooth runny mixture. Pour this over the top of the middle layer and use a spatula to disperse evenly or gently tip the tin from side to side to let it move over the top. Sprinkle with the chopped peanuts. Then place in the fridge to set.
To serve: cut into small squares and serve straight from the fridge. The slice will soften when kept at room temperature for a while so is best stored in the fridge when not eating.