Picnic Slice
Naturally gluten-free, these treats are light, packed with fruit and nuts and covered in plenty of chocolate.
Servings: 12 slices
Calories: 359kcal
Ingredients
- 225 g dark chocolate
- ¼ teaspoon salt
- 100 g unsalted butter room temperature
- 150 g caster sugar
- 2 eggs lightly beaten
- 100 g desiccated coconut + 1 tablespoon for decoration
- 75 g pistachios roughly chopped (+ a few roughly chopped for decoration)
- 75 g sultanas
- 75 g glace cherries roughly chopped (+ a few roughly for decoration)
Instructions
- 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.
Notes
Adapted from The Classic 1000 Cake and Bake Recipes, by Wendy Hobson
Nutrition
Calories: 359kcal | Carbohydrates: 35g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 46mg | Sodium: 68mg | Potassium: 300mg | Fiber: 4g | Sugar: 25g | Vitamin A: 280IU | Vitamin C: 0.7mg | Calcium: 32mg | Iron: 3mg