Peanut Butter Tiffin

Peanut Butter Tiffin
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The recipe for this peanut butter tiffin centres on Reese’s, which all the kids are currently crazy about. Using both Reese’s pieces and their peanut butter cups, it also contains chocolate and Rich Tea biscuits. For the topping, I used a combination of Reese’s pieces and sprinkles, but you could use either. Or indeed neither.

So you could call this a Reese’s tiffin, a peanut butter rocky road, a Reese’s fridge cake, a no bake peanut butter slice, a Reese’s rocky road – whatever you like. Not counting sprinkles, there are just four ingredients in this recipe. The amount of chocolate peanut butter squares you get depends on how large you decide to make them – as well as whether you do cut them into squares or rectangles.

What we love about these tiffin recipes is how quick and easy they are to make. All you really need to do is a little chopping and stirring. They’re thus ideal for making with kids or when you’re in a hurry, yet everyone is always very impressed by the results.

One thing to know is to get all the ingredients ready beforehand. So break and chop everything up. Once the chocolate has melted, you’ll have to work quickly to combine all the ingredients, press the mixture into the tin and decorate it before it sets.

If there’s a Reese’s fan in your house too, make this and see the smile on their face. I guarantee it won’t be the last time you’ll be throwing this one together!

Peanut Butter Tiffin Ingredients

  • Milk chocolate, 400g
  • Rich Tea biscuits, 200g
  • Reese’s miniature peanut butter cups, about 120g
  • Reese’s pieces, 1 bag (about 90g)
  • Sprinkles

Equipment

How to make no bake peanut butter slice

  • Get all the ingredients ready. Line the ceramic dish (a square or rectangular, lasagne-style dish is best) with baking paper.
  • Blitz the biscuits in a food processor, until some are fine crumbs and some are larger pieces.
  • Cut the peanut butter cups into quarters. Reserve around 30 Reese’s pieces for the top – or 10 of each colour. (You can use more or less than this.)
  • Break the chocolate into squares and place in a microwave-safe bowl. Melt by heating for 20 seconds at a time on high, then stirring each time, until it starts to soften. Then use 10 second bursts until it’s melted enough to stir into a smooth consistency.
  • Working quickly, add the crushed biscuits, quartered peanut butter cups and remaining Reese’s pieces to the chocolate and stir well to combine.
  • Spoon the mixture into the lined baking dish and press down. Add the Reese’s pieces and/or sprinkles of your choice, then chill in the fridge for at least an hour to set.
  • Remove the peanut butter rocky road from the fridge at least half an hour before cutting. It’s often more realistic to expect shards rather than regular slices, but if you do want definite slices then begin when the chocolate has reached room temperature.

Serve this peanut butter fridge cake as it is with coffee, after dinner or as a sweet snack any time.

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Note –  This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an Amazon Associate, I earn from qualifying purchases. 

Filed Under: No Bake Slices