Fruit crackle slice

Sprinkled with coconut, this chewy date slice is divine with a hot cup of tea.

  • 35 mins cooking
  • Makes 35 Item
  • Print


Fruit crackle slice
  • 1 cup (140g) seeded dried dates
  • 1/3 cup (75g) caster (superfine) sugar
  • 90 gram (3 ounces) butter, chopped coarsely
  • 1/2 teaspoon mixed spice
  • 4 cup (140g) rice bubbles
  • 1/2 cup (40g) desiccated coconut


Fruit crackle slice
  • 1
    Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
  • 2
    Combine dates, sugar and butter in small heavybased saucepan. Stir over low heat about 15 minutes or until dates become soft and pulpy. Remove from heat; stir in spice.
  • 3
    Combine rice bubbles and warm date mixture in large bowl. Press mixture firmly into pan; sprinkle with coconut, press down firmly. Refrigerate about 1 hour or until firm. Stand at room temperature 10 minutes before cutting.


Store slice in an airtight container for up to a week.