This No Bake Peanut Butter Marshmallow Slice is a quick and easy homemade treat that's naturally gluten-free and perfect for any occasion. Featuring the delicious flavours of māngohe pata pīnati (peanut butter marshmallow) on a subtle cocoa and coconut base, this no-bake slice is rich, creamy, and full of texture. Made with homemade marshmallow and simple pantry ingredients, it's ideal for sharing with family and friends, packing into lunchboxes, or enjoying with a cup of tea.
Why you will love this marshmallow slice?
You'll love this No Bake Peanut Butter Marshmallow Slice because it's quick and easy to make, with no oven required. Made with Pics Honey Peanut Butter, it has a delicious balance of sweet honey and rich peanut butter flavours, paired with a soft homemade marshmallow and a subtle cocoa and coconut base. The recipe is naturally gluten-free and can easily be made dairy-free, making it a versatile treat for sharing with family and friends, packing into lunchboxes, or enjoying with a cup of tea.
More Peanut Butter Slices to try:
If you love peanut butter treats, there are plenty more recipes to enjoy. My Peanut Butter Weetbix Slice is always a favourite, while this No-Bake Rice Bubble Slice is perfect if you're after something crispy and crunchy. For a lower-sugar snack, try these Peanut Butter Muesli Bars, packed with flavour and goodness. Or, if you're in the mood for something a little different, this Toasted Coconut Fudge offers a delicious sweet and savoury twist.
Ingredient Tips on this Slice:
- Brown Rice Malt Syrup: Brown rice malt syrup has a subtle, unrefined sweetness but it can be swapped for date syrup or maple syrup.
- Butter: I prefer the flavour of pata (butter) in this slice but if you want to make it dairy-free, swap it for the same amount of coconut oil.
- Honey Peanut Butter: This slice pairs perfectly with the combination of honey and peanut butter but can be swapped for smooth or crunchy.
- Coconut: Use fine desiccated coconut for a soft texture in the base.
How to make this Peanut Butter Marshmallow Slice:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Prepare the Slice Tin:
Line a 20 cm x 15 cm tin with high sides with baking paper.
2. Make the Coconut Base:
Add the mīere raihi parauri (brown rice malt syrup), pata (butter) or hinu kokonati (coconut oil), pata pīnati mīere (honey peanut butter), kōkō (cocoa) and wanira (vanilla) in to a small bowl. Whakaranuhia (mix to combine).
Once smooth, add the kokonati pūtī (desiccated coconut) and stir well.Add it in to the prepared tin and press in firmly with the back on a spoon. Whakamātaohia (refrigerate).
3. Make the Peanut Butter Marshmallow:
Add the wai (water), huka one (caster sugar), tote (salt) and paura tetepe (gelatine powder) in to medium pot. Stir with a whisk to combine. Set it over high heat and boil for 5 minutes. Remove from the heat and cool for five minutes.
Once cooled slightly, whip on medium to high speed for 8 minutes or until it starts to thicken slightly (like a soft meringue). Add the wanira (vanilla) in the last minute.
Once thick, fold the pata pīnati mīere (honey peanut butter) in with a spatula a few times to gently streak it through the mixture.
4. Set the Peanut Butter Marshmallow Slice:
Pour it on top of the base and drizzle with a little extra pata pīnati (peanut butter).
Set in the fridge for an hour or so and slice in to pieces.
Storage:
This will last in the fridge, in a sealed container for 5 days.
No-bake Peanut Butter Marshmallow Slice
Ingredients
The Coconut Layer - Te Paparanga Kokonati
- ¼ C (80 g) mīere raihi parauri (brown rice malt syrup) or date or maple syrup
- 45 g pata kua rewaina (melted butter) or hinu kokonati (coconut oil)
- 2 tablespoon pata pīnati mīere (honey peanut butter)
- 1 teaspoon wanira (vanilla)
- 1 tablespoon kōkō (cocoa)
- 1 ½ C (120 g) kokonati pūtī (desiccated coconut, fine)
The Marshmallow Layer - Te Paparanga Māngohe:
- 1 ¼ C (310 g) wai (water)
- ¾ C (165 g) huka one (caster sugar)
- ¼ teaspoon tote (salt, fine)
- 4 teaspoon paura tetepe (gelatine powder)
- 1 teaspoon wanira (vanilla)
- ½ C (130 g) pata pīnati mīere (honey peanut butter)
Instructions
Prepare the Slice Tin:
- Line a 20 cm x 15 cm tin with high sides with baking paper.
Make the Coconut Base:
- Add the mīere raihi parauri (brown rice malt syrup), pata (butter) or hinu kokonati (coconut oil), pata pīnati mīere (honey peanut butter), kōkō (cocoa) and wanira (vanilla) in to a small bowl. Whakaranuhia (mix to combine).
- Once smooth, add the kokonati pūtī (desiccated coconut) and stir well.Add it in to the prepared tin and press in firmly with the back on a spoon. Whakamātaohia (refrigerate).
Make the Peanut Butter Marshmallow:
- Add the wai (water), huka one (caster sugar), tote (salt) and paura tetepe (gelatine powder) in to medium pot. Stir with a whisk to combine. Set it over high heat and boil for 5 minutes. Remove from the heat and cool for five minutes.
- Once cooled slightly, whip on medium to high speed for 8 minutes or until it starts to thicken slightly (like a soft meringue). Add the wanira (vanilla) in the last minute.
- Once thick, fold the pata pīnati mīere (honey peanut butter) in with a spatula a few times to gently streak it through the mixture.
Set the Peanut Butter Marshmallow Slice:
- Pour it on top of the base and drizzle with a little extra pata pīnati (peanut butter).
- Set in the fridge for an hour or so and slice in to pieces. This will last in the fridge, in a sealed container for 5 days.
Video
Tips for the Best Peanut Butter Marshmallow Slice:
Prepare the Ingredients:
For the smoothest marshmallow mixture, have all of your ingredients measured and ready before you begin, as the marshmallow sets quickly once it's whipped.
Grease the Slice Tin:
Lightly grease or line your slice tin with baking paper to make lifting the slice out much easier.
Types of Peanut Butter:
Use smooth peanut butter for the creamiest texture. If you prefer a little crunch, crunchy peanut butter works well too.
Cutting clean Slices:
Once assembled, refrigerate the slice until completely firm before cutting with a sharp knife. Wiping the knife clean between cuts will give you neat slices.
Storage:
Store the slice in an airtight container in the refrigerator for up to 5 days. If stacking the pieces, place a sheet of baking paper between the layers to prevent them from sticking together.
Variations:
Dairy-free option:
For a dairy-free version, use dairy-free butter or use hinu kokonati (coconut oil).
Add texture to the slice:
You can also stir chopped roasted peanuts through the marshmallow mixture for added crunch or drizzle the finished slice with melted dark chocolate for an extra-indulgent finish.
Frequently Asked Questions:
Yes! This slice is ideal for making a day ahead. In fact, it slices more cleanly once it has been chilled overnight.
Yes, this recipe is naturally gluten-free. As always, check the labels on your ingredients if you're preparing it for someone with coeliac disease or a gluten intolerance.
Āe mārika - absolutely. Crunchy peanut butter adds extra texture and works just as well as smooth peanut butter.
This recipe has been developed using homemade marshmallow, which gives the slice its light, fluffy texture. Store-bought marshmallows won't produce the same result, so I recommend following the recipe as written for the best outcome.
Leave a Review