Chocolate peanut slice

A simple yet decadent slice that is all about the classic combination of peanut and chocolate.

  • 50 mins cooking
  • Makes 30 Item
  • Print


Chocolate peanut slice
  • 1 1/2 sheets ready-rolled shortcrust pastry
  • 2/3 cup (220g) raspberry jam
  • 3 egg whites
  • 1 1/2 cup (330g) caster sugar
  • 1 cup (110g) plain cake crumbs
  • 1/3 cup (35g) cocoa powder
  • 1 teaspoon vanilla extract
  • 1 3/4 cup (250g) roasted unsalted peanuts
  • 2 teaspoon icing sugar


Chocolate peanut slice
  • 1
    Preheat oven to 200°C.
  • 2
    Place pastry pieces on flat oven tray, prick all over with a fork. Bake about 10 minutes or until pastry is browned lightly and almost cooked through.
  • 3
    Place hot pastry pieces, side-by-side, on a flat surface. Using base of a 20cm x 30cm rectangular pan as a guide, cut pastry to fit pan. Grease and line base and sides of pan and place cut pastry pieces into base of pan. Spread evenly with jam.
  • 4
    Reduce oven temperature to 180°C.
  • 5
    Beat egg whites in small bowl with electric mixer until firm peaks form. In three batches, beat in sugar. Stir in cake crumbs, sifted cocoa, extract, then nuts. Spread nut mixture evenly over jam.
  • 6
    Bake slice about 40 minutes. Cool in pan before cutting. Dust with sifted icing sugar before serving.


When beating sugar into the egg white, beat only until combined; the sugar will not dissolve at this stage.

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