White Christmas Slice With Condensed Milk
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I love easy slice recipes when I need a quick slice and this White Christmas Slice With Condensed Milk Recipe is one of my favorites for the holiday season!
Made in one bowl and without copha, this easy white Christmas slice is festive and delicious!
White Christmas Slice With Condensed Milk Recipe
This white Christmas slice with condensed milk is a festive no-bake treat that’s especially popular during the holiday season.
Each slice is a merry medley of crunchy Rice Bubbles, creamy white chocolate, and sweetened condensed milk, mixed with sultanas, cranberries, and vibrant pistachios for a delightful pop of color and flavor.
This version is a modern twist on the classic recipe, offering a white Christmas slice without the use of copha or milk powder, making it smooth, rich, and irresistibly creamy.
How can I cut the white Christmas slice neatly without it cracking?
Use a sharp knife, run it under hot water and wipe it dry before cutting your slice. Clean the knife after each cut for neater and cleaner squares.
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Does this white Christmas recipe use copha?
No, this white Christmas slice recipe doesn’t use copha. Instead, melted white chocolate and condensed milk are used to bind the ingredients, creating a rich and creamy texture without the need for copha. This makes for a smooth, delicious slice with all the festive flavors you love!
How to store white christmas slice
Store: In an airtight container in the refrigerator for 1 week – 10 days.
Freeze: Wrap slices individually and freeze in an airtight container for up to 1 month. Thaw at room temperature before serving.
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White Christmas Slice With Condensed Milk
Ingredients
- 360 g (2 standard blocks) white chocolate block, broken into squares
- 395 g (1 can) full-fat sweetened condensed milk
- 2 cups Rice Bubbles
- 1 cup desiccated coconut
- 3/4 cup pistachios, shelled
- 3/4 cup sultanas or raisins
- 3/4 cup dried cranberries
Instructions
- Line Tin: Line a 11 x 7-inch (20cm x 30cm) rectangle slice tin with parchment paper. Set aside.
- Prepare Double Boiler: Set up a double boiler with simmering water in the saucepan below with a heat-proof bowl sitting on top.
- Melt Chocolate & Condensed Milk: Add the white chocolate and condensed milk to the bowl and slowly melt over low-medium heat, stirring until smooth. Remove from the heat.
- Add Remaining Ingredients: Add the Rice Bubble, coconut, pistachios, sultanas and cranberries. Stir until well combined, it will be thick!
- Transfer to Tin: Spoon the mixture into the lined tin, pressing it in evenly and smoothing out the top.
- Set: Refrigerate for 1-2 hours until set and firm to the touch.
- Slice and Serve: Lift it out of the tin and place it on a cutting board. Slice into squares with a sharp knife. Enjoy!
Notes
- Store: In an airtight container in the refrigerator for 1 week – 10 days.
- Freeze: Wrap slices individually and freeze in an airtight container for up to 1 month. Thaw at room temperature before serving.