White Christmas Slice is a traditional sweet treat in many Australian households over the festive season. In fact, for many people here in Australia, Christmas would not be the same without this easily-made dessert. Creamy white chocolate, glacé cherries, pistachios, dried apricots and sultanas are combined with rice cereal and coconut for the perfect festive treat. Make this White Christmas recipe a tradition in your household too!
Absolutely perfect. Festive and delicious!! And really easy to make!
- Helen
Why You'll Love This Recipe:
- Our White Christmas Slice is a medley of colours, flavours and textures all bound together with melted white chocolate.
- It contains simple ingredients which are readily available in the supermarket.
- This is a no-bake recipe, and not having to turn the oven on is a huge advantage in an Australian summer.
- It is so easy to make. Just melt the white chocolate and combine it with the other ingredients.
- You can customise the ingredients to suit your taste.
- It is certain to be popular with adults and children alike.
- Being white chocolate, it is naturally sweet, so we have included tangy dried apricots in our mixture to reduce the sweetness.
- This is a fantastic recipe to make with children. You will need to help them with melting the chocolate, but they will love to be involved with the rest.
- It is a festive favourite recipe - like our Gluten-Free Shortbread Cookies, Fruit Mince Oatmeal Bars and Christmas Rocky Road, White Christmas is a must-make each year!
Recipe Inspiration: White Christmas Slice has been a part of Australian Christmases for decades. Originally, it was made with Copha, but our recipe uses white chocolate instead.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- White chocolate - for the best flavour, it is important that you use good quality white chocolate. Some cheaper brands are overly sweet.
- Rice Bubbles/Rice Krispies - this cereal adds a great crunch to the White Christmas.
- Glacé/candied cherries - the cherries are traditional. I have used red, but you could use a mix of red and green to make the White Christmas even more festive.
- Dried apricots - their tangy flavour balances the sweetness of the white chocolate.
- Pistachios - although we refer to them as nuts, they are technically a seed, the edible part of a flower from the pistachio tree. They are mostly a pale green shade and complement the red cherries and dried apricots.
- Sultanas/golden raisins - a traditional addition.
- Desiccated coconut - adds flavour and texture to the chocolate.
Variations:
White chocolate - White Christmas is traditionally made using white chocolate, but you can use milk or dark chocolate if you prefer.
Glacé/candied cherries - you could use dried cranberries or another type of candied fruit.
Pistachios - if you wish, omit the nuts, or use another, such as chopped macadamias or almonds.
Sultanas/golden raisins - use another type of dried fruit, such as peach or pear, chopped into small pieces.
How to Make White Christmas Slice:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 - Prepare your ingredients:
Add the Rice Bubbles/Krispies, glacé cherries, dried apricots, pistachios, sultanas/golden raisins and desiccated coconut to a large bowl. Stir well to combine.
2 - Melt the white chocolate:
Melt your chocolate, either in a bowl over simmering water or in the microwave.
3 - Combine all ingredients:
Add the chocolate to the bowl with the rice bubble mixture and stir to combine.
4 - Tip mixture into baking tin:
Spread in a baking dish lined with baking paper. Smooth the top and place in the fridge to set.
Hint: once set, it is easier to cut if you remove it from the fridge about 15 minutes before. Heat a large sharp knife in a jug of hot water before slicing. This will help the knife to move more easily through the chocolate. Ensure the knife is dried after warming.
Tips for Success, Storage and FAQs:
Yes, you can. Store it in the fridge or freezer, as detailed below.
Store in an airtight container in the fridge for up to 2 weeks. If storing in layers, place a layer of cling wrap between the layers so they don't stick together. Bring out of the fridge 10-15 minutes before serving. If you live in a cool climate, it may not be necessary to store it in the fridge.
Yes, you can. Wrap the pieces in cling wrap and then place them in a freezer-safe container and store for up to 2 months. Defrost the White Christmas in the fridge.
My preference is the stovetop method. A double boiler gives the best control over the heat. When using a double boiler, ie, a heatproof bowl placed over a saucepan of water that has just begun to simmer, care must be taken to ensure that not a drop of water gets into the bowl or the chocolate will seize. Further, the bowl must not touch the water in the saucepan. To stir the chocolate, I use a metal spatula or spoon. Wooden spoons can retain moisture. For the best result, you should not rush the process. Chocolate melts readily at a lower temperature than you may expect. Just think of what happens to it on a hot day. High heat may cause it to burn.
You can also use a microwave. Melt the chocolate in 20-second increments, stirring occasionally. Keep an eye on it to ensure that it does not burn.
Top Tip:
The secret to a great White Christmas is to use quality ingredients. For a smooth mouthfeel and great taste, we use good-quality white chocolate. Use one that you enjoy eating.
Serving Suggestions:
Once cut into squares, arrange the White Christmas on a pretty platter. Serve for dessert, morning or afternoon tea.
Other suggestions for your White Christmas are:
- Take it to a potluck.
- A gift for a friend or family member. Place some pieces in a cellophane bag and tie it with a pretty ribbon.
Fans of white chocolate will love this Australian iconic Christmas treat. It is quickly and easily made, taking about 15 minutes to put together - the hardest part of this recipe is waiting for it to set!
Be sure to let me know in the comments below when you give it a try!
Alex xx
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White Christmas Slice
Equipment
- 8 inch (20 cm) square pan
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 500 g (18 oz) white chocolate See Note 1
- 55 g (1 ½ cups) Rice Bubbles/Rice Krispies See Note 2
- 100 g (½ cup) red glacé/candied cherries
- 80 g (½ cup) dried apricots - cut in quarters
- 80 g (¾ cup) unsalted pistachios nuts - without shells
- 100 g (â…” cup) sultanas/golden raisins
- 85 g (1 cup) desiccated coconut
For the topping:
- 1 tablespoon red glacé/candied cherries See Note 3
- 1 tablespoon pistachios
Instructions
- Line a 20 cm (8 inch) square tin with non-stick baking paper, being sure to leave a little hanging over the sides to make it easier to remove the White Christmas Slice.
- To a large bowl, add the Rice Bubbles/Krispies, glacé/candied cherries, dried apricots, pistachio nuts, sultanas/golden raisins and desiccated coconut. Stir well to combine.
- To melt the chocolate, place the chocolate pieces in a heatproof bowl set over a pan of barely simmering water, being careful that no water gets in the bowl and making sure the bowl doesn't touch the water. Stir with a metal spoon or spatula until the chocolate has almost melted. Do not use a wooden spoon as it may have retained moisture and could cause the chocolate to seize and not be suitable for this recipe. Remove from the heat - the residual heat will melt the remaining chocolate. If you prefer, you can melt the chocolate in the microwave at 20-second intervals, stirring each time. Be careful that you do not burn the chocolate.
- Add the melted chocolate to the bowl with the other ingredients and stir well so that everything is coated evenly in the chocolate.
- Pour into the prepared tin and flatten down with a spatula or metal spoon.
- Sprinkle over the topping of cherries and pistachios and place in the fridge for 3 hours or until the mixture has set.
- Once set, remove from the fridge and allow to sit for about 10 minutes before cutting.Cut into 16 squares, using a sharp knife - warmed in a jug of hot water and then dried if necessary.
- Arrange the squares on a pretty platter, serve and enjoy. Store as per the notes below.
Notes
- White chocolate: good quality is recommended for the best flavour.
- Rice bubbles: depending on where you live in the world, you may know this cereal as Rice Bubbles or Rice Krispies.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Storage: store in an airtight container in the fridge for up to 2 weeks. If storing in layers, place a layer of cling wrap between the layers so they don't stick together. Bring out of the fridge 10-15 minutes before serving.
- Freezing: wrap pieces in cling wrap, place in a freezer-safe container and store for up to 2 months. Defrost the White Christmas in the fridge and bring out of the fridge 10-15 minutes before serving.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Ross says
I was so happy to find this recipe, its what my mother made at Christmas time when my sister and I were kids.
Have been making it annually as part of the Christmas baking.
Its so nice to have an Aussie tradition here in Canada.
Thank you.
Alexandra Cook says
This is lovely to hear, Ross!
Thank you 🙂 I appreciate you taking the time to comment. Have a wonderful Christmas!
Alex xo
sherry says
yes indeed white christmas was always a huge part of our childhood but mums back in the day used copha. I started using white chocolate some years ago; so much nicer! Merry christmas to you.
Alexandra Cook says
Merry Christmas, Sherry! 🙂 xo
Andrea says
This was so delicious!
Alexandra Cook says
Thank you, Andrea 🙂
Helen says
Absolutely perfect. Festive and delicious!! And really easy to make!
Alexandra Cook says
Happy you enjoyed this recipe, Helen!
Thanks so much for sharing. Alex xo