Creamy, salty and sweet peanut butter filling sandwiched between two digestive biscuits and covered in rich milk chocolate. Kinda like a Reese’s Peanut Butter cup, taken to a whole other level!
Oh hey! As you read this, I’m on holiday in Corfu enjoying a sun-filled (if my prayers worked) beach holiday with my husband! We’re celebrating our tenth anniversary (of meeting) – time really does FLY doesn’t it? If you want to see what I’m up to (and what I’m eating/drinking), follow along on Instagram.
Meanwhile, peanut butter chocolate biscuit sandwich anyone?
You’re going to LOVE this no-bake treat! Anyone who’s a Reese’s Peanut Butter cup fan will just adore these. 🙂
Here’s why you need these treats in your life:
- SO easy – and only five ingredients!
- Ridiculously tasty
- Fun to make with kids
- PEANUT BUTTER
Making these treats is super easy! Creamy peanut butter with added sugar, salt and a little butter is sandwiched between two digestive biscuits, and then everything is covered in melted milk chocolate.
Have you ever seen a more beautiful sight?! ↑↑😍
I was inspired by these bars, which you can apparently get at Disneyland! If I ever go to Disneyland, I will come home about a million pounds heavier! #soworthit
I knew you’d LOVE a UK-/non-American version of these Easy No-Bake Chocolate Peanut Butter Sandwiches, since we don’t get graham crackers over here (though you can make your own). I used digestive biscuits instead of graham crackers – the crunchy texture and not-too-sweet taste makes them a really good substitute!
Just one – hilarious – tip here – I used regular sized digestive biscuits, and these yummy treats do end up more hockey puck sized…. in fact my loyal taste testers maintained they could only eat half of one at a time (I managed a whole one). SO, you may want to use smaller/mini digestives instead, and make more bite-sized treats!
I’ve used smooth peanut butter here – use crunchy if that’s what you prefer, or substitute any other kind of nut butter too… ONE THING though – use a really nice milk chocolate – not that I mean expensive, just one that you really like!
I LOVE these Callebaut milk chocolate chips – they’re the most delicious chocolate I’ve ever tasted, with insanely yummy caramel notes.
- 10 digestive biscuits
- 1 jar (340g smooth peanut butter)
- 3 tbsp melted unsalted butter
- 1 tsp sea salt flakes
- 3 tbsp icing sugar
- 2 tbsp light brown sugar
- 1 tsp vanilla bean paste, or vanilla extract
- 300g milk chocolate - I used callebaut chocolate
- Line a baking tray with tin foil and spread out your ten digestive biscuits on top.
- Next, combine the peanut butter, melted butter, icing sugar, vanilla and salt. Taste the mixture, and add more salt or sugar depending on your preference.
- Using a knife or the back of a spoon, spread about 2 tbsp of the peanut butter mix onto five of the digestive biscuits, and sandwich together with the other five. Use a knife to smooth the peanut butter around the edges of the biscuit, and fill in any gaps with more peanut butter from the bowl.
- Melt your chocolate however you prefer to - I melt mine in the microwave in 30 second increments. Set the chocolate aside for 3-5 minutes - when it's cooled slightly, it will be thicker and stick to our sandwiches better! Using a spoon, put 2 tbsp melted choc on top of each digestive biscuit sandwich, using the spoon to guide the chocolate to the edges of the sandwich. Use a palette knife or regular knife to smooth the chocolate around the edges, and then pop into the fridge to let set (about 10 mins).
- Once the chocolate on the top and sides is set, turn the sandwiches over and cover the bottoms with melted chocolate too - I used a silicone brush to do this, or you can spread it with a spoon. If your chocolate has gone a little hard, just pop it back into the microwave to melt again.
- Let the rounds set completely, then eat! Or, keep in a biscuit tin or in the fridge (if very warm) for up to a week.
I know you’ll love these! Tag me #kerrycooks @kerryedwards on Instagram so I can see what you’ve made.