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A batch of square-cut chocolate peanut butter tiffin bars displaying textured biscuit pieces in the base and a smooth chocolate chip topping on parchment paper.

Chocolate Peanut Butter Tiffin Bars

A rich, fudgy, no-bake dessert packed with crushed biscuits and peanuts, finished with a smooth chocolate layer and chocolate chips on top. Perfect for make-ahead treats.
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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 16
Course: Snack
Calories: 320
Ingredients Method Notes

Ingredients
  

FOR THE FUDGY BASE:
  • - 1 cup 226g unsalted butter, melted
  • - 1 1/4 cups 330g creamy peanut butter
  • - 2 cups 240g graham crackers or digestive biscuits, coarsely crushed
  • - 1 3/4 cups 210g powdered sugar
  • - 1/2 cup 75g roasted peanuts, chopped
FOR THE CHOCOLATE TOPPING:
  • - 1 1/2 cups 270g milk or semi-sweet chocolate chips
  • - 1/4 cup 66g creamy peanut butter
  • - 2 tablespoons extra chocolate chips for garnish

Method
 

LINE THE PAN:
  1. Line an 8x8-inch square baking dish with parchment paper, leaving a 2-inch overhang on the sides for easy removal later.
MAKE THE FUDGY BASE:
  1. In a large bowl, mix the melted unsalted butter and 1 1/4 cups of creamy peanut butter until completely smooth. Stir in the powdered sugar, coarsely crushed biscuits, and chopped peanuts until fully combined and coated.
PRESS INTO PAN:
  1. Transfer the mixture into your prepared pan. Press it down using a flat object into a firm, flat, and completely even layer. Refrigerate while preparing the topping.
MELT THE TOPPING:
  1. In a microwave-safe bowl, combine 1 1/2 cups chocolate chips with the remaining 1/4 cup of peanut butter. Microwave in 30-second intervals, stirring well in between, until completely melted and glossy.
LAYER AND GARNISH:
  1. Pour the smooth chocolate topping over the firm biscuit base layer, spreading it evenly into corners. Sprinkle the extra chocolate chips evenly across the surface.
CHILL AND SLICE:
  1. Refrigerate for at least 2 hours until fully set. Use the parchment paper overhang to lift the bars cleanly out, and slice into squares using a warm, sharp knife.

Notes

- To make clean cuts, dip your knife in hot water and wipe it dry before every slice.
- For a less sweet version, use dark chocolate chips (60-72% cacao) for the topping.
- Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.