Golden in colour and golden flavour, this No-bake Caramel Peanut Butter Slice is an absolute winner! It has so much going for it. I mean who doesn’t love caramel when a sweet craving hits?! And while we all know peanut butter and chocolate are bff’s but have you ever tried it with white chocolate? You’ll be blown away. 

squares of caramel slice covered in white chocolate on a sheet of baking paper

This is actually an old recipe that I somehow (still no idea) managed to delete from my blog. It’s been gone for a while and  I finally got the chance to check back through all my hard drives to make sure I still had the recipe. To say I was happy to find it is an understatement.

Anyway, lets get on with the recipe.

The classic caramel slice

We all know a traditional caramel slice right? A no bake biscuit / cookie base, topped with chewy caramel most often made using condensed milk and then a thin layer (or thick depending on your mood) of milk chocolate. Simple and excellent.  The caramel slice you see here is all that and more. This is next level stuff.

The crunchy cookie base

This simple, no bake slice starts with digestive biscuits. Graham crackers would work just perfectly as well. Mix it with some melted butter, then press it into the base of an 8×8 inch baking tin. That’s layer one done, so into the fridge while you get on with the caramel.

squares of caramel slice covered in white chocolate on a sheet of baking paper. one with a bite taken out

The caramel layer

I mentioned previously how the traditional caramel slice uses sweetened condensed milk. I love that stuff as much as the next person and happily use it in all kinds of recipes – especially of the easy fudge variety.

This caramel slice though is super-special with real chewy caramel and it’s easy to make too. While caramel can sometimes be daunting, this one has golden syrup (or you can use liquid glucose or light corn syrup) in the mix to stop any chance of crystallisation. Totally foolproof and totally delicious. 

It wouldn’t be a peanut butter slice without the peanut butter so, crunchy or smooth, add this into the caramel with a little salt and stir it through before pouring it over the cookie base.

The white chocolate ganache

The final icing on the cake is a layer of easy white chocolate ganache. If you’ve never tried white chocolate and peanut butter you’re in for a treat. It’s slightly addictive. I know this from experience. You can absolutely make this slice with milk or dark chocolate ganache and it would also be sensational though so go ahead and eat what your heart desires.

Click here to Pin this recipe for later!

squares of caramel slice covered in white chocolate on a sheet of baking paper

I’m off to stock up on white chocolate and peanut butter. I so hope you love this indulgent caramel peanut butter slice as much as I do. It’s great, wrapped in little squares of baking paper and given as a gift. 

More peanut butter recipes you’ll love

 

Rows of caramel peanut butter slice on a sheet of baking paper

No-bake Caramel Peanut Butter Slice

5 from 1 vote
This Caramel Peanut Butter Slice Recipe is a twist on a traditional no bake caramel slice recipe. White chocolate, peanut butter and easy chewy caramel on top of a cookie base. It's then spiked with just a hint of salt will have you craving more.

Ingredients

FOR THE BASE

  • 250 g digestive biscuits or similar (8.8oz)
  • 100 g unsalted butter, melted (3.5oz)

FOR THE PEANUT BUTTER CARAMEL

  • 2 tablespoons water (notes)
  • 2 tablespoons golden syrup (or liquid glucose or light corn syrup) (notes)
  • 200 g white granulated sugar (1 cup / 7oz)
  • 200 g dark brown sugar (1 cup / 7oz)
  • 170 g unsalted butter (1 1/2 sticks)
  • ¾ cup heavy / thickened cream (180ml)
  • cup smooth pure peanut butter (80ml)
  • ½ teaspoon salt

FOR THE WHITE CHOCOLATE GANACHE

  • 1 cup white chocolate (200g / 7oz)
  • cup heavy / thickened cream (80ml)

Instructions
 

FOR THE BASE

  • Line a square 8x8 inch baking tin with baking paper.
  • Use a food processor to blitz the biscuits to crumbs (or place the biscuits in a plastic bag and carefully bash with a rolling pin until crumbs)
  • Add the melted butter and mix well. Press the mixture firmly into the base of your lined tin.

FOR THE PEANUT BUTTER CARAMEL

  • Combine the sugars, water and golden syrup in a large heavy based saucepan over low heat. Stir gently until the sugar dissolves then bring to a low simmer and cover with the lid for 2 minutes
  • Remove the lid and let it come to a low rolling boil, swirl the pan every so often for another 2-3 minutes. Add the butter and stir until it melts and combines completely. Add the cream and stir until fully combined.
  • Now bring the caramel to a low rolling boil and let it boil, stirring every so often for around 10 minutes until the bubbles get big, slow. Add the peanut butter and mix well to melt and combine.
  • Test the caramel by dropping a little into some ice cold water and it should firm up quite quickly to a chewy texture.
  • Turn off the heat and add the salt. Stir through well and pour over the top of the cookie base.
  • Allow to set for about 1 hour

FOR THE WHITE CHOCOLATE GANACHE

  • Finely chop the chocolate and set aside in a heat proof bowl.
  • In a small saucepan over low heat, warm the cream until you see bubbles start to appear around the edge.
  • Pour the cream over the chocolate then leave it for a couple of minutes before stirring to a smooth ganache.
  • Pour and spread it evenly over the top of the caramel then leave it to set for a further 2 hours before serving

Notes

  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
  2. For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  3. Always use a plain and very clean stainless steel saucepan for making caramel
For more bars and slices, Click here
Have you tried this recipe?Rate or comment below and let us know how it was!