White Christmas Slice With Condensed Milk
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
This white Christmas slice with condensed milk is a no-bake slice popular during the holiday season.
Each slice is a merry medley of crunchy Rice Bubbles, white chocolate, condensed milk and a mix of sultanas, cranberries, and pistachios.
It’s a contemporary take on the traditional recipe, offering a white Christmas slice without copha or milk powder.
Can I use any brand of white chocolate?
Yes, any brand of white chocolate such as Cadbury White Baking Chocolate can be used in this white Christmas slice recipe. I recommend you choose one you enjoy eating by itself.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make these chocolate mint cupcakes is at the bottom of this post.
- White chocolate block: Use a block of white chocolate, one that you love to eat by itself.
- Rice Bubbles: Also known as Rice Krispies in America.
- Dried Cranberries: You can use glacé cherries instead of dried cranberries.
How to Make Easy White Christmas Slice (with photos)
A full and detailed recipe card is at the bottom of this post.
Line Tin: Line an 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 broken up 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. 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!
Can I use other nuts instead of pistachios?
Thin slices are best, around 1/8 to 1/4 inch thick. Uniform slices ensure even cooking.
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.
Does this white Christmas recipe use copha?
No, there is no copha in this white Christmas slice recipe. Melted white chocolate and condensed milk bind the ingredients together.
Storage Instructions
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.
Make These Christmas Desserts Next
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
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.