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Chocolate, Peanut Butter & Oat Biscuit Sandwich

Serves: 20
Prep: 20
Cook: 8

    Reminiscent of a favourite tea-room biscuit, these rich little bites are small but mighty!


    For ganache filling
    • 100 g dark chocolate, chopped
    • 2 tsp olive oil
    • 2 Tbs Sanitarium™ Natural Smooth Peanut Butter
    For biscuits
    • 1/2 cup Sanitarium™ Natural Smooth Peanut Butter
    • 100 g margarine
    • 1/2 cup packed brown sugar
    • 1 Tbs golden syrup
    • 1 Tbs water
    • 1/4 tsp salt
    • 1/2 cup wholemeal self-raising flour
    • 1 cup quick oats
    • 2 Weet-Bix™, finely crushed


    1. Make the ganache filling: Combine chocolate and olive oil in a small bowl. Microwave in 10 second bursts, stirring regularly, until chocolate is smooth. Stir through the peanut butter. Allow to cool until filling thickens – refrigerate in 10 minute blocks if necessary, stirring well to check consistency each time before cooling further.
    2. Preheat oven to 180°C. Line two oven trays with baking paper.
    3. In a large saucepan over low heat, combine peanut butter, margarine, sugar, golden syrup, water, and salt. Stir until mixture is smooth. Remove from heat.
    4. Add flour, oats, and Weet-Bix to the saucepan and stir well. Leave dough to cool 5 mins.
    5. Scoop dough into prepared trays to make 40 biscuits – approx. 1/2 tablespoon each.  Leave a bit of space between biscuits for spreading, and gently flatten the tops with a wet finger.
    6. Bake 8 minutes or until golden. Cool completely on pan.
    7. Turn half the biscuits over so the bottom is facing up. Spread approximately 1 teaspoon of ganache onto each up-turned biscuit, then sandwich with remaining biscuits. Let set at room temperature, or store in fridge.


    • Chocolate for ganache can also be melted in a double boiler.

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