serves / makes 12
10 prep time
20 mins cooking time


For the base:

  • 110g dairy free spread
  • 170g gluten free plain flour
  • 50g caster sugar

For the filling:

  • 165g peanut butter
  • 35g dairy free spread
  • pinch of salt
  • 250g icing sugar
  • 40ml dairy free milk

For the topping:

  • 200g dairy free dark chocolate
  • 10g dairy free spread


  1. Preheat the oven to 180 oC
  2. Mix together the dairy free spread, flour and caster sugar until it forms a ball
  3. Line a 6″ by 6″ tray bake tin with tin foil
  4. Press into the tin and bake for 20 minutes
  5. Allow to cool completely then make the filling
  6. Place the peanut butter and dairy free spread into a small saucepan
  7. Melt over a low heat
  8. Remove from the heat and stir in the icing sugar, salt and milk
  9. Spread over the base and chill for an hour in the fridge
  10. Melt the dairy free spread and dark chocolate together
  11. Spread the over the top of the peanut butter filing
  12. Return to the fridge until set
  13. Cut into bars

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