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!
55g(1 ½ cups) Rice Bubbles/Rice KrispiesSee Note 2
100g(½ cup) red glacé/candied cherries
80g(½ cup) dried apricots - cut in quarters
80g(¾ cup) unsalted pistachios nuts - without shells
100g(⅔ cup) sultanas/golden raisins
85g(1 cup) desiccated coconut
For the topping:
1tablespoonred glacé/candied cherriesSee Note 3
1tablespoonpistachios
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.