Spring Slice - Pistachio and Coconut Crunch

The warm and sunny weather of the weekend and the arrival of spring had me thinking of all the gardening thrills that I could look forward to.

New growth, gorgeous little pops of new green leaves, blossom and flowers on the fruit trees and (hopefully) lots of bees to work their magic and  pollinate the fruit trees.










This slice is to celebrate the arrival of spring - with the little pops of green pitachio, the white coconut flakes looking like blossom and the honey from the bees. Another (gluten free) treat for my knitting group, inspired by the arrival of spring.

Pistachio and Coconut Crunch

Gluten free

Slice 125 g butter ½ cup raw sugar 2 tablespoons honey 3 cups rice bubbles 1 cup pistachio nuts ½ cup coconut flakes

Topping 1 large block dark chocolate(180g) 2 tablespoon unsalted butter

Slice tin needs to be lined with gladbake/cooking parchment as the mixture is very sticky and will be difficult to remove from the tin.

Method

In a large saucepan; melt butter, sugar and honey together over low heat, bring the mixture to the boil and simmer for a couple of minutes.

Add rice bubbles, coconut flakes and pistachio nuts and mix well.

Press into a greased and lined slice tin. Bake in 160 deg C oven until mixture goes golden brown approximately 10 minutes.

Carefully remove from oven, the mixture become runny and is really hot. Allow to cool and set. Slice can be placed in refrigerator to cool it more quickly.

To make the topping

 Melt the chocolate and butter together over low heat or in microwave on medium setting at one minute intervals.

Pour the chocolate topping over the slice, smooth and return to the refrigerator to set.