This easy white Christmas recipe is a no bake slice with white chocolate, crunchy rice bubbles / rice krispies, coconut, almonds and sweet dried fruit. It’s a delicious Christmas recipe that doesn’t require the oven to be turned on, and is alot of fun to make with kids too!
What is white Christmas?
White Christmas is a traditional Australian Christmas recipe, traditionally made with Copha, a type of vegetable shortening, together with milk powder. I have made this White Christmas recipe without Copha, using white chocolate instead, to make it more accessible to everyone, wherever you live! The crispy rice cereal means it’s a less solid chocolate slice than rocky road, more like chocolate tiffin. However, like the beloved Australian Hedgehog slice, is very rich, so only small pieces are needed!
Why we love this recipe
- No bake slice. I love no bake! Not only does it save turning the oven on and saving electricity, but they are so quick and easy to make – just melt and mix – and such fun to get the kids in the kitchen to help make.
- This white chocolate slice makes a delicious gift. Pair it with these Brazilian fudge balls (also no bake!) for a gift any chocolate fan is sure to enjoy!
- This recipe can be whipped up in minutes, perfect for last minute baking needs.
Ingredients notes and substitutions
- White chocolate – I find Nestle Plaistowe or Milky Bar in Australia are the easiest brands of white chocolate to melt. Other brands of white chocolate, especially cheaper brands, can be difficult to melt without becoming grainy. In the UK most brands of white chocolate should work.
- Rice bubbles – also known as Rice Krispies, or any other brand of puffed rice cereal.
- Desiccated coconut – unsweetened desiccated coconut. This is the smaller, finer coconut available. I do not recommend using the larger, shredded coconut in this slice recipe.
- Flaked almonds – you can substitute with roughly chopped toasted whole almonds if you prefer (and which are cheaper), or use another nut.
- Sultanas – or raisins
- Glace cherries – also called candied cherries – red or multi coloured.
- Dried cranberries – not traditionally used, however I like the sharpness of the dried cranberries with the white chocolate.
How to make this Christmas slice
For the full, detailed recipe please scroll down to the recipe card at the end of the post.
- Toast the almonds.
- Melt the white chocolate. Either do this in a microwave, or in a heatproof bowl set over a pan of gently simmering water but not touching the water.
- Mix the rice bubbles / rice krispies with the desiccated coconut, chopped glace cherries, dried cranberries, sultanas, and cooled toasted almonds.
- Pour over the melted white chocolate and mix well to combine.
- Pour into a lined tin and place in the fridge for 2-3 hours to set.
- Cut in to small squares and serve.
I do not recommend freezing white Christmas as the rice bubbles / rice Christmas can become soggy when defrosted.
Yes rice bubbles are the same as puffed rice (and rice Krispies!)
Yes, white chocolate can easily become overcooked, so it is best to keep an eye on it when melting it, and stir regularly.
My recipe tips
- Don’t melt the white chocolate on too high a heat as the heat can cause the chocolate to become dry and crumble, not be the smooth glossy liquid that you want!
- If you already have the oven turned on at around 180˚C fan / 200˚C / 360˚F convection / 392˚F then you can toast the almonds in the oven. Sprinkle them in an even layer on a baking sheet and bake for around 5 minutes, checking regularly, until lightly golden.
- To cut the Christmas slice, remove from the fridge 5-10 minutes before you want to cut it, then use a sharp knife that has been dipped in hot water and wiped clean.
- Keep the chocolate slice, covered, in the fridge for up to a week.
- Dried fruit – use all glace cherries rather than cranberries.
- Ginger – 50g – 75g/ 1.7 oz – 2.5 oz chopped uncrystalized ginger would be a delicious addition.
- Without fruit – leave out the sultanas, glace fruit and dried cranberries and add an extra 100g / 3.5 oz of nuts – hazelnuts, walnuts, or green pistachios would look festive.
- Without nuts – add extra cranberries or cherries in place of the almonds and/ or the coconut.
Here are a few ideas to use up the rest of the packets to avoid them going to waste.
- Rice Kripes / Rice Bubbles – good old fashioned rice krispie cakes (also no bake!) or make in to rice bubble slice.
- Flaked almonds – toast and sprinkle over a salad like this pear salad instead of the walnuts, or sprinkle on top of cakes like this almond slice or cherry and almond cake.
- Glace cherries – use them in a cake, or ice your favourite vanilla traybake and top with the cherries.
- Dried cranberries – add to chocolate tiffin instead of the sultanas/raisins, or roughly chop and add to some shortbread.
- Desiccated coconut – these granola cups are a healthy breakfast or snack, or use it to make Indian coriander chutney.
More Christmas baking ideas
White Christmas Slice
- 20cm x 20cm (8” x 8”) square baking tin/dish
- 400g (14 oz) white chocolate ($10.00 / £2.20)
- 70g (1.5 c) Rice Krispies / Rice Bubbles ($0.77 / £0.19)
- 90g (1 c) desiccated coconut ($0.65 / £0.61)
- 40g (¼ c) glacé cherries, roughly chopped ($0.90 / £0.30)
- 120g (¾ c) sultanas, or raisins ($0.96 / £0.23)
- 50g (⅓ c) dried cranberries ($0.74 / £0.40)
- 75g (1 c) flaked almonds ($2.19 / £0.75)
- Line the baking tin with baking paper / baking parchment.
- Toast the flaked almonds, place in a dry frying pan over a medium-high heat for 3-5 minutes, moving them around the pan to stop them from burning. (Or if you have the oven on, toast them in the oven until golden – see tip below.)
- Break the white chocolate in to pieces and place in a heatproof bowl. Melt in the microwave or place the bowl over a pan of simmering water, making sure the bowl doesn’t touch the water.
- In a large mixing bowl add the rice bubbles / Rice Krispies, desicated coconut, roughly chopped glacé cherries, dried cranberries, sultanas, and cooled toasted flaked almonds. Stir to combine.
- Pour the melted white chocolate over the dry ingredients and stir well to coat everything in the melted chocolate.
- Pour into the lined tin, pressing down in to the corners and levelling the top with the back of a spoon.
- Place in the fridge for 2-3 hours to set.
- Using a sharp knife dipped in hot water and dried, carefully cut in to 25 squares.
- Serve straight away or keep in the fridge for up to 10 days in the fridge.
HAVE YOU MADE THIS RECIPE?
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