A pretty and delicious recipe, the combination of white chocolate and cranberry is perfect in a no bake slice
Published October 27, 2020, Updated April 4, 2024
I am a big fan of no bake slices, they are so incredibly quick and easy to make, plus they are super tasty! This base recipe is so versatile, I have made chocolate and caramilk versions as you can see further down this post.
Cranberry and white chocolate is a lovely classic combo. I often use nuts in no bake slices as I think they give a lovely texture but I have left them out here. But feel free to add walnuts or pistachios for a lovely crunch to your slice.
The ingredients are pretty simple, there are a variety of biscuits you can use in this recipe, they go by a number of names depending on what country you live in! I have used Marie biscuits, but you can use any sweet tea biscuit such as arrowroot, wine biscuits, or a sweet graham cracker.
For this recipe you will need the following
-
Biscuits
-
Butter
-
White Chocolate (2 blocks)
-
Butter
-
Condensed Milk
-
Coconut
-
Dried Cranberries
Dried cranberries are easy to substitute out for your favourite dried fruit, apricots, raisins or mixed fruit would be lovely or if you are making a festive one try glace cherries too!
If you are unable to have coconut then simply add in more crushed biscuits. The best substitute for coconut for those who cannot have it is often crushed nuts, but many have an allergy to both so I simply add in more of a dry ingredient, you could even add in rice bubbles or cornflakes as long as it absorbs in a similar way to coconut.
The easiest way to crush the biscuits is in a food processor, however if you do not have one simply add the biscuits to a large ziplock bag and bash with a rolling pin until you have a fine crumb.
When melting together the chocolate, butter and condensed milk keep an eye on the mixture and stir often so that it does not catch on the sides. A little golden colour is ok, simply stir that in but you do not want it to burn as this will taint the flavour.
I had a little fun with the topping but you do not need to do this step, you can simply ice with plain white chocolate however I will share with you below how I made this in my recipe. It is simply a little raspberry coulis mixed with white chocolate.
Once I iced the slice with melted white chocolate I combined a little extra melted white chocolate with some prepared raspberry coulis.
I then piped lines using the raspberry chocolate mixture in a small ziplock bag with a tiny hole cut off one corner. Then using a kebab stick I created lines back and forward across the slice.
Then you simply allow the slice to cool for several hours or overnight before slicing. So easy!
If you love the idea of a No Bake Slice check out my other versions below!
Chocolate No Bake Slice
Caramilk No Bake Slice
Marshmallow No Bake Slice
Apricot No Bake Slice
Licorice Allsort No Bake Slice
Onto the recipe, I hope you love this Cranberry & White Chocolate No Bake Slice as much as we do
If you are going to try the raspberry swirl please read the WHOLE recipe before starting!
White Chocolate Cranberry No Bake Slice
Delicious easy no bake slice with plump cranberries and smooth white chocolate
Ingredients
- 1x 250 gram packet of Plain Biscuits (I use Marie, Superwines or Arrowroot), crushed
- 3/4 Cup (75 grams) Desiccated Coconut
- ½ Cup (75 grams) Dried Cranberries
- 155 grams White Chocolate
- 100 grams Butter, cubed
- 395 grams Can Sweetened Condensed Milk
- CHOCOLATE TOPPING
- 190 grams White Chocolate
- 1 teaspoon Vegetable Oil
- OPTIONAL RASPBERRY SWIRL
- 1/2 Cup Frozen Raspberries (60 grams)
- 1 Tablespoon Castor Sugar
- 1 teaspoon Lemon Juice
- 30 grams White Chocolate, Melted
Instructions
- Prepare a 25cm square slice dish or baking tin with greaseproof paper (I always give my tin a quick spray with cooking oil then line with paper so it sticks nicely) and set aside.
- Using a food processor roughly crush the biscuits (or pop them in a ziplock bag and bash them a bit with a rolling pin) to a fine crumb
- Add the biscuits to a large bowl and add the coconut and cranberries.
- Use your fingers to mix to ensure no lumps of con-joined cranberries are in the mixture and set aside.
- In a large saucepan slowly melt together the first measure of white chocolate, butter and condensed milk, stirring often to ensure it does not catch until butter completely melted and ingredients blended together.
- Allow the mixture to cool slightly, then add to this the crushed biscuits, coconut, cranberries and mix thoroughly.
- Pour mixture into the prepared pan and using the back of a large spoon or damp hands spread it around and flatten mixture until it is completely smooth and packed tight.
- Put the biscuit base in the fridge to cool for 30 minutes while you prepare the topping
- ~~Chocolate Topping ~~
- You can prepare this either on the stove top in a double boiler or in the microwave. Quicker and easier to use microwave.
- Place the chocolate in a medium sized microwave proof bowl
- Heat for 30 second bursts, stirring in between until the chocolate is completely melted and smooth.
- Add the oil to the chocolate and combine well, then pour over the cooled biscuit base. (The Oil is to prevent the topping from cracking!)
- ~~ Optional Raspberry Swirl ~~
- BEFORE you melt the chocolate for the topping above, in a small saucepan add the frozen raspberries, caster sugar and lemon juice.
- Over a low heat bring this to the boil, stirring constantly until the raspberries are super soft and liquid, approx. 4 minutes.
- Remove from the heat and using a fine sieve held over a bowl pour the raspberry mixture into the sieve and press with the back of a spoon to remove as much as the juice as you can.
- Scrape the underside of the sieve as some of the thicker juice will stay there, a few seeds is ok
- Set this aside while you melt the 30 grams of white chocolate in a small bowl in the microwave for 20-30 second bursts until completely melted
- Add the raspberry juice to this melted chocolate and mix well.
- Place this mixture into a ziplock bag and set aside until you have prepared the white chocolate topping as above
- Once you have poured over the white chocolate topping and it is still warm and not set cut a tiny corner off the ziplock bag with the raspberry white chocolate mixture.
- Carefully pipe lines along the full length of the slice as above and repeat, with your lines approximately 1 cm apart.
- Then turn the slice and using a kebab stick drag it through the lines one way then drag it back the other way in 1 cm lines forming the pattern you see above.
- Continue to do this until you have finished the pattern on the slice
- Place back in the fridge for a minimum of 6 hours or overnight until set
- Bring the slice to almost room temperature before slicing to ensure it does not crack.
- Slice using a sharp knife & store in an airtight container until ready to serve.
- Enjoy!
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 269Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 156mgCarbohydrates: 31gFiber: 1gSugar: 24gProtein: 4g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
So it is as easy as that! I hope you enjoy this recipe and check out my other delicious recipes while you are here. There is something for everyone.
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Happy Baking
Anna
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