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No-bake Picnic pie

By: Unknown
Region: Others
Dish:Vegetarian - Others
Servings: 12
Time to Prepare: 30 Mins


225g butter, chopped
4 x 46g Picnic chocolate bars
1 1/2 x 250g packets butternut snap cookies
1/2 cup dark brown sugar
2 x 395g cans sweetened condensed milk
2 tablespoons glucose syrup
1/4 cup unsalted roasted peanuts, roughly chopped
100g dark chocolate, chopped
100g milk chocolate, chopped
1/3 cup thickened cream


Grease a 3.5cm-deep, 25cm (top) 23.5cm (base) round loose-based fluted flan tin.

Place 125g butter in a small saucepan over low heat. Cook, stirring occasionally, for 5 minutes or until melted. Set aside for 5 minutes to cool. Roughly chop 3 Picnic bars. Place cookies and 1⁄3 of the chopped Picnic bars in a food processor. Process until fine crumbs form. Add melted butter. Process until combined. Press mixture over base and side of prepared tin. Refrigerate for 30 minutes.

Place sugar, milk, glucose syrup and remaining 100g butter in a medium heavy-based saucepan over medium-low heat. Cook, stirring constantly (as mixture can stick to pan), for 15 minutes or until mixture thickens and becomes golden. Stir in peanuts and remaining chopped Picnic bars. Working quickly, pour mixture into biscuit base. Using the back of a spoon, smooth top. Refrigerate for 1 hour.

Place dark and milk chocolate in a microwave-safe bowl. Add cream. Microwave on HIGH (100%) for 1 minute, stirring halfway through with a metal spoon, or until melted and smooth. Stand for 30 minutes or until slightly thickened. Pour over caramel mixture. Stand for 5 minutes or until just beginning to set.

Diagonally slice remaining Picnic bar. Using a spoon and picture as a guide, make grooves in chocolate mixture. Top with remaining Picnic bar. Refrigerate for 3 hours or until set. Serve.


Enjoy a slice of this dreamy caramel and chocolate pie, with Picnic chocolate bars and peanuts for added crunch.

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