A classic festive dessert, this beautiful white chocolate Christmas slice is packed full of the sweetness of dried fruit and the crunch of fresh nuts. Wrap in coloured cellophane for a
sour cream and roasted almond white Christmas if you’re looking for a grown-up version with dried sour cherries, citrus rind and a hit of liqueur.
500 gram white chocolate, chopped coarsely
1 cup (35g) rice bubbles
1 cup (160g) sultanas
1 cup (140g) macadamias, roasted, chopped coarsely
1 cup (160g) dried apricots, finely chopped
1 cup (130g) dried sweetened cranberries
3/4 cup (105g) pistachios, roasted, chopped coarsely
1 teaspoon ground cardamom
1.Grease a 20cm x 30cm rectangular slice pan; line base and long sides with baking paper, extending paper 5cm over sides.
2.In a large heatproof bowl over a large saucepan of simmering water (do not let water touch base of bowl), melt chocolate. Remove from heat; quickly stir in remaining ingredients.
3.Press mixture firmly into pan. Refrigerate for 2 hours, or until firm. 4.Cut into about 32 pieces to serve.
Store in an airtight container in the refrigerator for up to 1 month.