White Christmas

Boy Bakes Treats - White Christmas

How does a no-bake treat that requires a ton of time in the fridge make sense in a season of chestnuts roasting on an open fire? Well, when it's an Australian summer and feels like you're roasting when you step outside, it makes all the sense in the world. White Christmas is a festive treat for all you sweet tooths out there. A rich and fudgy concotion packed with Rice Bubbles, mixed fruit, nuts and coconut, with melted white chocolate drizzled over the top for a truly decadent finish.

One of the best things about White Christmas is its versatility, which is never a bad thing when it comes to silly season baking. Don't have pistachios? Throw in some macadamias or roasted almonds. Can't lay your hands on dried cranberries? Sultanas or raisins will be fine. Just keep them to the same weight. Dried mixed fruit is also a great way to have range of fruit in your mix without having to buy separate packets. If only for the festive pops of colour, glace cherries are a must.

If you're not able to source powdered milk (or if that's a lot of powder to buy for just one recipe), simply substitute in a 395g can of sweetened condensed milk. Also, if you can't lay your hands on/don't care for Copha, reduce the milk powder to 2/3 cup and use 375 grams of melted white chocolate instead.

MAKES

About 24 squares

PREP

25 minutes

COOKS

Ingredients

1/2 cup pistachios
1/4 cup slivered almonds
2 cups puffed rice/crispy rice cereal
3/4 cup icing sugar, sifted
1 cup powdered milk
1 cup dessicated coconut
1/2 cup mixed dried fruit
1/2 cup dried cranberries
1/2 cup red and green glace cherries, halved
1 teaspoon vanilla extract
200 grams Copha
50 grams white chocolate

Directions

Lightly grease a 20 x 30cm baking tray. Line base and sides with baking paper, extending the paper 2cm above the edge for easy removal later.
Toast the nuts on a lined baking tray in an oven heated to 180 degrees Celsius/360 degrees Fahrenheit until fragrant, about 5 minutes. Once they’re cool enough to handle, transfer them to a cutting board and chop them into small pieces.
Drop cereal, sugar, powdered milk, coconut, mixed fruit, cranberries, cherries, almonds, pistachios and vanilla into a large bowl. Mix with a wooden spoon to combine, ensuring the fruit is evenly distributed. Make a well in the centre.
Melt the Copha in a small pan over a low heat. Cool slightly, then pour into the dry ingredients and mix thoroughly.
Working quickly, pour the mixture into prepared tray and press down well with back of a large metal spoon, making sure it is spread evenly. Place the tray into the fridge to set for about 20 minutes.
While the mixture is setting, place a bowl over a saucepan with simmering water and melt the chocolate. Make sure the water isn’t touching the bowl and just simmering gently. Once melted, remove the set slice from the fridge and drizzle chocolate over the top.
Place the topped slice back into the fridge and chill for a minimum of 3-4 hours (preferably overnight). Before cutting the slice into squares, let it come to room temperature, or if you want to serve straight out of the fridge, use a sharp flat-bladed knife that has been dipped in hot water.

Ingredients

Directions

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Recipe notes