Chocolate Chip Peanut Butter Slice

    15 minutes

    A delicious, no-cook and gluten-free peanut butter and chocolate chip slice. The chocolate chips are melted into a topping.

    235 people made this

    Serves: 12 

    • 125g butter
    • 1/2 cup (90g) packed brown sugar
    • 1 teaspoon vanilla essence
    • 2 cups (500g) peanut butter
    • 2 1/2 cups (500g) icing sugar
    • 2 cups (360g) dark chocolate chips

    Preparation:15min  ›  Ready in:15min 

    1. Melt butter over low heat. Add sugars, peanut butter and vanilla. Mix well.
    2. Press into a 23 x 33 cm tin.
    3. Melt chocolate chips and spread over the top. Cool. Cut into squares.

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    Reviews in English (154)


    Something else. The recipe doesn't specify this, but it should always be done, and at 11:30 at night, I wasn't thinking clearly and didn't do it - SIFT the icing sugar!  -  04 Jun 2011


    I think this is easy to make even for a duffer like me! We found it a little over sweet, so I might use normal condensed milk instead of sweetened and definitely more lemon! But it was very Morish.  -  12 Aug 2015


    When I was in elementary school (30+ years ago!) these were a favorite treat served with our school lunches. They were called Hollywood Squares. Somehow my mom snagged a copy of the cafeteria's recipe which is identical to this one EXCEPT it also calls for a 1/2 cup of sweet crumbs. For years, I left this out because I wasn't exactly sure what that meant. I later discovered that it meant finely crushed cookie or graham crackers. I use graham cracker crumbs (make sure they are really fine!) and it makes this recipe. It gives the peanut butter layer some substance (without making them dry or crumbly) which makes for much easier cutting. For those of you who have trouble with the chocolate layer cracking -- let the bars chill until firm, then remove from the frig and let warm up a tad before cutting. No cracks and smooth cutting. I also add a couple tablespoons of margarine to the chocolate chips before melting. ENJOY!  -  24 Aug 2008  (Review from Allrecipes USA and Canada)