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+ servings

Picnic Slice

Naturally gluten-free, these treats are light, packed with fruit and nuts and covered in plenty of chocolate.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: British
Servings: 12 slices
Calories: 359kcal


  • 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)


  • 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


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