x10 Cadbury Picnic Chocolate Bars 4 PACK (40 Bars) Multipack

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Made these for the 4th of July and they were a huge hit. My chevron ombre wasn’t quite as nice (I cut my pieces too small), but lots of compliments all the same. Thanks for another great recipe. July 5, 2016 uncut this is the prettiest cake in a long time on my table ! thank you for having that zigzag moment ! (and so good….) June 5, 2016 Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6-8 minutes or until set.

Cadbury Picnic Bar |Chocolate Gifts | Cadbury Gifts Direct Cadbury Picnic Bar |Chocolate Gifts | Cadbury Gifts Direct

If I use almond flour (dont have a food processor), do I still use 75 grams? Thanks, wonderful recipe! :) May 24, 2016 This looks gorgeous! My son has a nut allergy – not almonds per se – but I generally avoid baking with all nuts in my kitchen. Since you’ve answered prior questions that people can sub almond slices for almond flour, do you think I can I sub the almonds for flour? Thanks! (ps: so many of your recipes are my go-to’s – would love to be able to make this one!) June 3, 2019 All of that aside, these are so pretty. Too bad we just moved away from our rhubarb patch (weep). May 25, 2016 Do you have tips for grinding the toasted almonds without a food processor? I’d love to make this recipe, but don’t have a food processor at my disposal. Thanks! May 23, 2016 This will be a big win with my mom. I’m looking forward to the reply/clarification to Nancy. Thanks! May 23, 2016

These are beautiful! Has anyone made these bars with almond flour instead of grinding sliced almonds? June 7, 2018 I’ve made these a lot and given the recipe out frequently – really love them! I have never used a jam glaze on them, should you wait until they are cool / cold before glazing or glaze when warm? Thanks! February 21, 2022 Rhubarb is my favorite! I have fond memories of mom making stewed rhubarb (and of being served it at breakfasts in Ireland!). As GraceAnn said in comment 37, I also have almond paste (YUM!) that I’d love to use here, with less (or without) sugar. What do you think? May 26, 2016

Picnic | History Today The History of the Picnic | History Today

I love rhubarb. The pattern created by the cut pieces of rhubarb looks so pretty. Thanks for sharing! May 23, 2016

Cadbury Dairy Milk Crunchie Bar 180g

Has anyone tried this base with berries instead of rhubarb? I’m yearning for something combining strawberries/blueberries and this beautiful frangipane flavor. May 27, 2016 Soooo delicious, what a winning combination of frangipane and rhubarb!! I have never made a crust-based sweet before, however this recipe was easy to follow along. Most definitely a keeper! January 17, 2022

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We're saying it: these might be our FAVORITE version of the classic chocolate chip cookie. The cherries add a bit more sweetness with a pop of tartness that makes them unforgettable!These are SO pretty! I love how you laid out the rhubarb and frangipane is one of my all time favorite things – will definitely have to try these out :) May 23, 2016 Once again…rhubarb is here Deb…you know what I am going to ask for…”The Rhubarb Pie that fell on the Kitchen Floor” pleeeease, you promised us- it is “in writing” too. If you tell us it will definitely be in cookbook #2 that’s the ONLY acceptable excuse. The “history” of this pie is such an interesting one ( and what a title!),don’t leave us hanging. May 25, 2016

almond rhubarb picnic bars – smitten kitchen almond rhubarb picnic bars – smitten kitchen

Make the crust: Combine the flour, salt and sugar in the bowl of a food processor. Cut the butter into chunks, and add it to the bowl, then run the machine until the mixture forms large clumps — that’s right, just keep running it; it might take 30 seconds to 1 minute for it to come together, but it will. [No food processor? Get the butter to room temperature and beat it with the sugar, then the flour and salt and mix until combined. Chilling it for 15 minutes or so will make it easier to press in.] Also, what kind of camera are you using these days? I love how you caught the food processor mid-spin! June 7, 2016 It is hard to disagree with W. Somerset Maugham’s view that ‘there are few things so pleasant as a picnic lunch’. Even if ants and wasps occasionally join the fun, picnics are the very epitome of innocent pastoral delight. But they haven’t always been so carefree – nor so bucolic. Made these yesterday and, as usual for Smitten Kitchen recipes, they are simply perfect. After reading here that they must be kept chilled and the crust gets soft at room temperature etc I was hesitant to make these for the break room at work, so I decided to try out first and keep part in the fridge and part at room temperature. I found that even after quite a while at room temperature, they’re fine! I’d advice keeping them in the fridge over night but I wouldn’t fret over keeping them chilled when you expect them all to be gone in a day. So I’m making them again next week to share. Though I can’t say I am disappointed at having to eat the first batch by myself! July 2, 2016I made these for work, and they disappeared in about 5 minutes. I received so many compliments and requests for the recipe. This is definitely a dessert I will make again and again. Thanks for posting! June 2, 2017 I haven’t done it but think it should work fine. You’ll probably be fine with untoasted. Swap by weight, not volume, of course. April 28, 2017