Naturally gluten-free, these treats are light, packed with fruit and nuts and covered in plenty of chocolate.
+ 1 tablespoon for decoration
roughly chopped (+ a few roughly chopped for decoration)
roughly chopped (+ a few roughly for decoration)
Pre-heat the oven to 150°C and line and grease an 8 inch square cake tin.
Melt the chocolate with the salt in a bain marie or a glass bowl sitting over simmering water then pour into the bottom of the cake tin. Leave to rest whilst you prepare the batter.
Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time and mix until combined.
Then tip in the coconut, pistachios, sultanas, cherries and again beat until the batter has come together.
Pour the batter evenly over the chocolate.
Bake for 30 minutes.
Leave the Picnic Slice in the tin for 10 minutes to set a little then carefully remove, turn upside down so the chocolate is on the top and set onto a wire rack.
Scatter the extra pistachios, coconut and cherries over the top then leave to cool to room temperature.
Store the Picnic Slice in the for at least 4 hours to completely chill before cutting into bars.
Adapted from The Classic 1000 Cake and Bake Recipes, by Wendy Hobson