This no bake peanut butter caramel slice takes a classic caramel slice to a whole new level. Who doesn’t love caramel?! And for the peanut butter lovers, this one is spiked with peanut butter. Finally, while we all know peanut butter and chocolate are bff’s, have you ever tried it with white chocolate? You’ll be mind blown 🤯. Promise!
Want more no-bake caramel deliciousness? Try this caramel malteser slice or this no bake snickers crispy cake too. This Biscoff millionaires shortbread is also a twist on caramel slice.
This recipe was first published here on July 30th, 2020 and has been updated with clearer images.
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The classic caramel slice
We all know a traditional caramel slice (aka millionaires shortbead) right? A shortbread 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 traditional caramel filling is replaced with a real caramel (aka not sweetened condensed milk) spiked with peanut butter. The classic chocolate topping is replaced with a white chocolate ganache. The cookie base is made using a cookie crumb mixture to keep it simple, rather than the typical shortbread base.
How to make peanut butter caramel slice
This caramel peanut slice is relatively easy to make. There’s no oven involved so it’s great if you don’t feel like turning on the oven but still want a comforting treat. The only part you need to be very attentive to is the caramel as it can be finicky if you don’t set up properly.
Jump to the recipe card for full ingredients and instructions.
1. The cookie base
This simple, peanut butter caramel slice starts with digestive biscuits (graham crackers work just as well). Mix it with some melted butter and gooey PB, 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.
2. 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 peanut caramel slice though is super-special with real chewy caramel made from scratch.
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 help to stave off any chance of crystallisation. It’s foolproof and totally delicious.
To be on the safe side though, make sure to use a stainless steel pan that’s impeccably clean since even a tiny speck of fat can cause your caramel to crystallise or seize up. I like to just rub the inside of the pan and the spatula I’m using with a lemon or some vinegar, then rinse it out. There’s no need to dry.
Once the caramel is cooked, you stir in the peanut butter, crunchy or smooth, with a little salt before pouring it over the cookie base.
3. 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. It would also be amazing with caramelised white chocolate.
I’m off to stock up on white chocolate and peanut butter. I really 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
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Ingredients
FOR THE BASE
- 250 g digestive biscuits or similar (~8 ¾oz)
- 85 g unsalted butter (3oz)
- 1 tablespoon natural peanut butter (notes 1)
FOR THE PEANUT BUTTER CARAMEL
- 2 tablespoons water (notes 1)
- 2 tablespoons golden syrup (or liquid glucose or light corn syrup) (notes 1)
- 200 g white granulated sugar (1 cup / 7oz)
- 200 g dark brown sugar (1 cup / 7oz)
- 170 g unsalted butter (1 ½ sticks)
- ¾ cup thickened cream (heavy cream) (180ml)
- ⅓ cup smooth natural peanut butter (80ml)
- ½ teaspoon salt
FOR THE WHITE CHOCOLATE GANACHE
- 1 cup white chocolate (200g / 7oz)
- ⅓ cup thickened cream (heavy cream) (80ml)
For best results, always weigh ingredients where a weight is provided
Equipment
- Stainless steel medium saucepan (rub with vinegar then rinse, no need to dry)
- Rubber spatulas
Instructions
- Line a square 8×8 inch square baking pan with baking paper.
- FOR THE BASE: Use a food processor to blitz the cookies to crumbs (or place the cookies in a plastic bag and carefully bash with a rolling pin until crumbs). Transfer to a mixing bowl.
- In a microwave-safe bowl, melt the butter and peanut butter together in 20 second increments until just melted.
- Add the melted butter mixture to the crumbs 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 and 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 minute 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.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- 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).
- Always use a plain and very clean stainless steel saucepan for making caramel to prevent crystallisation.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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2 Comments on “No-bake Peanut Butter Caramel Slice”
Thank you Marie. It is really handy to have the occasional no-bake slice to make when you feel like that hit of sugar !
This one looks very good. I am glad you found it again.
Pamela
Thank you so much Pamela, so am i 🙂