Peanut Butter Snickers Slice
A compressed date base, a rich peanut butter layer, roasted peanuts and a dark chocolate top finished with sea salt flakes. No oven, no baking — just layering, chilling, and a bit of patience.
Letting the peanut butter mixture cool for the full 20 minutes before it goes over the dates matters more than it seems — pour it too hot and it’ll soften or shift the compressed base underneath. The chocolate gets the same care, melted gently over a bain-marie so it stays smooth rather than seizing.
It keeps in the fridge for up to two weeks or the freezer for three months, no reheating needed — just slice and go.
Peanut Butter Snickers Slice
DESSERT · NO-BAKE · EASY
No oven, no fuss, all the flavour
Compressing the dates into a solid, even base is what gives this slice its structure — no flour, no baking, just pressed dates holding everything together underneath the peanut butter and chocolate.
Melting the chocolate over a bain-marie rather than blasting it in the microwave keeps it smooth and glossy instead of risking it seizing up. It's a couple of extra minutes for a much better finish.
A hot, dry knife between cuts is what gets you clean slices through the set chocolate, rather than cracked edges and a messy board.
Peanut Butter Snickers Slice
Ingredients
- 20 Medjool Dates Pitted
- 70 g Coconut Oil
- 250 g Peanut Butter Smooth or Crunchy
- 75 g Roasted Unsalted Peanuts Chopped
- 150 g High Quality Dark Chocolate
- Sea Salt Flakes Optional
Method
- Grease a baking tin and line it fully with parchment paper, including the sides.
- Pit the Medjool dates and flatten them with the side of a knife or something heavy. Spread them evenly across the base of the prepared tin, pressing down firmly to compress into a solid, even layer.
- Add 2 ½ Tbsp (50g) of the coconut oil and all of the peanut butter to a saucepan over low heat. Mix well and allow to melt gently — don't let it simmer or boil, you only need it melted through. Remove from the heat and let sit for 20 minutes to cool slightly.
- Pour the cooled peanut butter mixture over the compressed dates, spreading evenly to cover the surface, then scatter over the roasted peanuts. Chill in the fridge overnight, or freeze for 40–50 minutes, until firm.
- Add the dark chocolate and remaining coconut oil to a heatproof bowl and melt over a bain-marie, stirring until smooth. A microwave works too, but a bain-marie gives more even, controlled melting.
- Remove the base from the fridge or freezer and pour the melted chocolate over the top, tilting the tin or using a spoon to spread it evenly. Sprinkle with sea salt flakes. Chill for 2 hours or overnight, or freeze for 1 hour, until fully set.
- Lift the slice out of the tin and portion with a hot, dry knife for clean cuts.
Do I need to freeze this, or is the fridge enough?⌄
The fridge works fine, it just takes longer to set — overnight for the base layer and 2 hours or overnight for the chocolate. The freezer is there if you're short on time, setting each layer in under an hour.
Can I use a different nut butter?⌄
Yes, almond or cashew butter both work well in place of peanut butter. Just make sure whatever you use is a similar consistency so the layer sets the same way.
Why let the peanut butter mixture cool before pouring it over the dates?⌄
Pouring it while it's still hot can soften or shift the compressed date base underneath, undoing all that pressing work. Twenty minutes of cooling is enough for it to sit neatly on top instead.
Can I freeze this?⌄
Yes, it freezes well for up to 3 months in an airtight container. It's firm enough to eat straight from the freezer if you like it extra cold, or let it sit for a few minutes at room temperature first.
