Magic Gluten Free Slice

    55 minutes

    A gooey traybake with a peanut butter biscuit base layer, topped with chocolate, nuts and coconut. Why is it magic? You'll know upon your first bite!

    25 people made this

    Serves: 20 

    • Base
    • 400g caster sugar
    • 2 large eggs
    • 500g peanut butter
    • Toppings
    • 125g extra dark chocolate, chopped
    • 125g dark chocolate chips or buttons
    • 50g chopped raw pecans
    • 50g chopped raw almonds
    • 75g shreaded coconut (or desiccated)
    • 1 (397g) tin condensed sweetened milk

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Base: Preheat oven to 180 degrees C. Line a 23x33cm glass baking dish with baking paper.
    2. Mix sugar and eggs together in a bowl until smooth then stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
    3. Bake in the preheated oven until base is partly cooked, 8 minutes.
    4. Toppings: Layer chocolate, nuts and coconut onto the base. Slowly pour condensed sweetened milk evenly over the toppings.
    5. Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
    6. Cool completely before removing from tin. Peel away the baking paper and cut into small squares using a sharp knife.


    Instead of cooking chocolate and dark chocolate, simply use 250g of dark chocolate. Or, try a mixture of milk and dark. As always, check labels of all ingredients to ensure they are 100% gluten free.

    Watch a video of it being made…

    Magic Gluten Free Slice
    Magic Gluten Free Slice

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    Reviews and Ratings
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    Reviews in English (40)


    I absolutely appreciate that someone took the time to find a gluten-free alternative crust to these bars. Thank you for offering an idea I would never have thought of on my own! After having made them, I believe that the peanut butter cookie base makes the squares far far too sweet and rich, and the peanut taste totally overpowers the rest of the nuts in the bars. At least for my tastes, anyway. My husband and his dad liked them, but they could only eat one square at a sitting. My oven sucks, so I only realized later that the cookie base didn't cook/set as much as I would have liked. I would recommend longer than 8 minutes, and at a higher temp to at least set the PB. **It was easy to make and prep.** If you don't normally have these ingredients in your cupboard, you can save money by only buying the amount you need in the bulk section of your grocery store. I am going to try to find a gluten-free crust that is more like the original base I knew and loved when I ate gluten. Something less overpowering than the peanut butter. All in all, nice to be able to make something to take to holiday parties that was gluten-free, but not many people ate them, and no one took a second.  -  02 Jan 2013  (Review from Allrecipes USA and Canada)


    Wow! Amazing! Dessert can be delicious without the gluten! I subbed 1/2 the peanut butter with almond butter for the cookie and cooked it 13 minutes instead of 8. I also used 1/2 brown sugar and 1/2 white sugar. Because several others had mentioned it was sticky, I spread butter in the bottom of my stoneware jelly pan and no problems. This was my first try at gluten free and it was a success! I made these for a friend who is gluten free, but my son ended up eating half of them! Thank you, Jewel! I will make these again!  -  13 May 2014  (Review from Allrecipes USA and Canada)


    Yummy!! I brought this (with a couple of changes) to a dinner party and everyone enjoyed it! Since another reviewer mentioned excessive sweetness and strong peanut butter flavor, I decided to try using half sunbutter (sunflower seed spread) and half peanut butter--was not too exact on measuring. I also used about 1 1/2 cups total sugar--half brown sugar, half white. I would definitely make this again!! This is delicious whether you need to eat gluten-free or not. Also, I imagine you could use all sunbutter (instead of peanut butter) for those with peanut allergies. Thanks for the idea!  -  22 Mar 2014  (Review from Allrecipes USA and Canada)