It’s become apparent that my return to baking has involved very little actual baking at all: here I have another no-bake recipe to share. If you’re after something simple but impressive to create in a kitchen with limited equipment, here it is: you can bash up the Oreos using whatever you have on hand (I tend to favour empty wine bottles in lieu of rolling pins if I’m somewhere particularly sparse).
There are endless variations of this biscuit slice out there, and it goes by nearly as many different names: fridge cake, tiffin, etc. etc. Prince William even had a chocolate biscuit cake served at the Royal Wedding for his groom’s cake – a clear testament to how deliciously nostalgic this treat really is.
For me, the beauty of making this slice is not its ease of creation (and I refuse to take proper credit for my imagination of this concoction being in any way clever – it’s very hard to go wrong when cementing together a melange of tasty things with melted chocolate and butter), but how transportable it is. It was the perfect little thing to send as a thank you gift to some very helpful friends – and it should hopefully arrive before I’ve even left the country today (update as I edit this post from Frankfurt Airport, it did indeed arrive safely). The amount yielded when making this slice makes it hard not to share! Should you wish to substitute or even augment my peanut butter/Oreo combination with all manner of decadent additions: chopped up Snickers bars, crushed Maltesers, dates (for health reasons obviously), Tim Tams in lieu of Oreos .. the possibilities are endless, as long as you have enough of the condensed milk/chocolate mixture to stick it together. Go nuts. Add nuts. This slice is your oyster (this slice was evidently not my oyster as I did not use GF cookies as it was for gifting, however they would be easily substituted here).
peanut butter Oreo biscuit slice
- 150g Oreos (one standard packet, I think about 12 cookies)
- 250g malt/digestive biscuits
- 250g condensed milk (about 2/3 of a tin)
- 80g butter
- 100g milk chocolate
- 100g peanut butter
Marbled milk chocolate topping:
- 250g milk chocolate
- 200g white chocolate
- Sprinkles, crushed Oreos, crushed popcorn brittle for topping
- Grease and line an 8 x 8 inch deep baking tray with nonstick baking paper.
- In a food processor or by hand, crush the Oreos into rough pieces and crumbs – leaving a few a little chunky for texture and taste. Crush the malt biscuits separately until they’re fine crumb pieces. Reserve a few Oreo pieces and crumbs for decorating the top of the slice later, and set the rest of the cookies aside.
- In a saucepan over low heat, melt together the condensed milk, butter and milk chocolate. Stir constantly so the chocolate doesn’t catch. Remove from heat and stir in the peanut butter until smooth.
- Stir through the Oreo and malt biscuits until they form a big, sticky mess. Press the mess into the prepared baking tray, using your hands or the back of a mug to push it down into an even layer. Refrigerate for at least an hour to set before covering in chocolate.
- To make the chocolate topping, melt both the milk and white chocolates separately – I used the microwave on low power in short bursts, but the double boiler method is also entirely suitable here.
- Spread the melted milk chocolate on top of the slice to cover evenly. Reserve a little of the milk chocolate for drizzling later. Drop random blobs of white chocolate on top, then use skewer or thin end of a teasoon to swirl to create the marble pattern.
- Immediately cover the chocolate in crushed Oreos, sprinkles, or whatever you want to decorate it with (I used some popcorn brittle pieces). Press into the chocolate to secure, then drizzle the remaining chocolate on top of your decorations for a final flourish. Set in the fridge for two hours before using a sharp knife to cut into pieces.
This will keep for a week or two in an airtight container in the fridge, and makes 36-40 pieces.