peanut butter Oreo biscuit slice

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


  1. Grease and line an 8 x 8 inch deep baking tray with nonstick baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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