Picnic Slice
Naturally gluten-free, these treats are light, packed with fruit and nuts and covered in plenty of chocolate.
Servings Prep Time
12slices 20minutes
Cook Time
Servings Prep Time
12slices 20minutes
Cook Time
  • 225g dark chocolate
  • ¼teaspoon salt
  • 100g unsalted butterroom temperature
  • 150g caster sugar
  • 2 eggslightly beaten
  • 100g desiccated coconut+ 1 tablespoon for decoration
  • 75g pistachiosroughly chopped (+ a few roughly chopped for decoration)
  • 75g sultanas
  • 75g glace cherriesroughly chopped (+ a few roughly for decoration)
  1. Pre-heat the oven to 150°C and line and grease an 8 inch square cake tin.
  2. 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.
  3. Cream the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time and mix until combined.
  5. Then tip in the coconut, pistachios, sultanas, cherries and again beat until the batter has come together.
  6. Pour the batter evenly over the chocolate.
  7. Bake for 30 minutes.
  8. 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.
  9. Scatter the extra pistachios, coconut and cherries over the top then leave to cool to room temperature.
  10. Store the Picnic Slice in the for at least 4 hours to completely chill before cutting into bars.
Recipe Notes

Adapted from The Classic 1000 Cake and Bake Recipes, by Wendy Hobson