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No-bake Picnic pie recipe
No-bake Picnic pie recipe
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulge in a decadent caramel-chocolate pie topped with crunchy Picnic bars and peanuts.
Instructions:
  • Prepare a round loose-based fluted flan tin by greasing it generously. The tin should be 3.5cm deep with a top diameter of 25cm and a base diameter of 23.5cm.
  • Melt 125g butter in a small saucepan over low heat. Allow it to cool for 5 minutes. Roughly chop 3 Picnic bars. Place cookies and 1⁄3 of the chopped Picnic bars in a food processor and blend until you get fine crumbs. Add the melted butter and blend until combined. Press the mixture onto the base and sides of the prepared tin. Refrigerate for 30 minutes.
  • Combine sugar, milk, glucose syrup, and the rest of the butter in a medium heavy-based saucepan over medium-low heat. Stir continuously for 15 minutes until the mixture thickens and turns golden. Mix in peanuts and the remaining chopped Picnic bars. Pour the mixture onto the biscuit base, smooth the top with a spoon, and refrigerate for 1 hour.
  • In a microwave-safe bowl, combine dark and milk chocolate with cream. Microwave on HIGH for 1 minute, stirring halfway through with a metal spoon until melted and smooth. Let it stand for 30 minutes to thicken slightly. Pour the mixture over the caramel and let it stand for 5 minutes to begin setting.
  • Cut the remaining Picnic bar into diagonal slices. Create grooves in the chocolate mixture using a spoon and a picture as a guide. Add the remaining Picnic bar on top. Chill in the refrigerator for 3 hours or until set. Serve.

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