This no-bake slice ticks all the boxes when it comes to Christmas confection.
It’a ever-so-easy to make so you can can safely get your little helpers in the kitchen to give a hand, wrapped in baking paper it makes a delightful Xmas treat to gift your friends with and, above all, it is utterly and over-indulgently delicious.
The traditional recipe calls for an ingredient I wasn’t familiar with: Copha, an Australian vegetable shortening made from hydrogenated coconut oil…
As many Australians do these days, I have replaced this less familiar ingredient with the velvety lusciousness of white chocolate.
This is not the only liberty I took… I sometimes find this confection to be overly sweet and somewhat adult-unfriendly, with its massive presence of rice bubbles and marshmallows. I much rather have my kids grow to like the sourness of cranberries and the savory quality of toasted pistachio and make this a treat fit to please children and grown-ups alike.
ingredients for 10/12 rectangles
180 gr (6.5 oz) white chocolate
60 ml (1/4 cup) condensed milk
25 gr (1 oz) toasted pistachios
60 gr (2 oz) dried cranberries
40 gr (1 1/2 oz) blanched almonds (I used chocolate covered ones..you only live once!)
25 gr (1 oz)desiccated coconut
1/2 vanilla pod or 1 teaspoon of vanilla paste.
In a double boiler, melt your chocolate with the condensed milk.
In the meantime, dry toast your pistachios in a non-stick pan for 1 or 2 minutes.
Pour the chocolate and milk paste in a large bowl, add your nuts, fruits and coconut and scrape it onto a sheet of baking paper. Shape it like a sausage and place in the fridge for at least 4 hours before slicing.
Oh, Oh, Oh…Santa is coming to town!
Silvia’s Cucina is on Facebook