Chocolate fruit slice

    6 hours 55 min

    A delicious, no-bake treat, which is quick and easy to make. Dried fruit is combined with crushed bourbon biscuits and chocolate, pressed into a tin, then topped with chocolate icing.

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    Makes: 1 20x30cm tin

    • 250g bourbon biscuits, crushed
    • 35g desiccated coconut
    • 55g walnuts, roughly chopped
    • 85g dried apricots, chopped
    • 4 tablespoons chopped dried pineapple
    • 4 tablespoons chopped glace cherries
    • 4 tablespoons sultanas
    • 2 tablespoons unsweetened cocoa powder
    • 150g dark cooking chocolate, chopped
    • 80g unsalted butter
    • 2 tablespoons golden syrup
    • 1 egg, lightly beaten
    • For Icing
    • 150g plain chocolate, chopped
    • 60g unsalted butter

    Prep:45min  ›  Cook:10min  ›  Extra time:6hr chilling  ›  Ready in:6hr55min 

    1. Grease a 20cm x 30cm or similar sized tin, then line the base and sides with baking parchment.
    2. Combine biscuit crumbs, coconut, nuts, fruits and cocoa in a mixing bowl. Make a well in centre. Set aside.
    3. Combine chocolate, butter and golden syrup in a heavy based pan. Stir over low heat until the chocolate and butter have melted and mixture is smooth. Remove from heat.
    4. Pour cooled chocolate mixture into the well of the fruit mixture. Add egg. Stir until well combined. Press into tin and smooth surface. Refrigerate until firm.
    5. To make icing: Place chocolate and butter in a heatproof bowl. Stand bowl over pan of simmering water. Stir until chocolate and butter have melted and mixture is smooth. Cool until thickened slightly.
    6. Spread icing evenly over slice. Refrigerate until set. Remove slice from tin. Using a sharp knife cut into small squares or bars. Store in an airtight container in the refrigerator for up to 2 weeks.

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