Peanut Butterscotch Slice

Looking to impress at your next afternoon tea? Look no further than this creamy, gooey, decadent butterscotch treat … Better keep this link handy since all those who try it will most certainly be asking for the recipe.

Preparation time Prep: 10 mins
bake 60 mins
set 30 mins

You will need:

  • 1 cup plain all-purpose flour
  • ⅔ cup desiccated coconut
  • ⅔ cup brown sugar
  • ½ cup roasted smashed macadamia nuts
  • 150g melted margarine
  • Pinch salt
Butterscotch filling
  • ½ cup brown sugar
  • ¼ cup peanut butter
  • 125g margarine
  • 800g condensed coconut cream (e.g. Coco Lopez brand)
  • Pinch salt
Chocolate topping
  • 200g plant based dark chocolate
  • 2 tablespoons olive oil
  • Salt to finish
Recipe: Simon Toohey


  • 1Preheat the oven to 180°C.
  • 2Place all the biscuit ingredients into a bowl and mix until thick and combined.
  • 3Press into a 20 x 20cm baking tray until tightly packed. Place in the oven and cook for 20 to 25 minutes or until golden.
  • 4In the meantime, in a pan on medium heat, add all butterscotch filling ingredients.
  • 5Keep stirring until the sauce is smooth and slightly thickened.
  • 6Once you have removed the biscuit base from the oven, pour over the peanut butterscotch mixture, angling the tin to make sure it spreads out smoothly and evenly.
  • 7Place back in the oven for a further 20 minutes or until golden.
  • 8Once the pan is not super hot, place in the fridge to cool and set.
  • 9For the final layer of chocolate, chop the dark chocolate finely and place in a large steel or glass bowl which is set on top of a pan or pot with a little water in it. Ensure the bowl isn't actually touching the water. Bring the water to a boil.
  • 10Add the oil to your chocolate bowl and stir until the chocolate is melted and smoothly blended. Pour the chocolate over the cooled peanut butterscotch.
  • 11Sprinkle with a little salt and place in the fridge to set before slicing.
Did you enjoy this recipe?
Nah not my cup of tea

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