This no-bake Christmas slice has a delicious biscuit base and is topped with peppermint white chocolate, candy canes and M&Ms.
I love to make slices and this no-bake Christmas slice is a winner! My husband Mike and I can't stop stealing pieces of it out of the fridge. It is the perfect sweet treat to serve this festive season.
This Christmas slice has a delicious base made with crushed biscuits, dutch cocoa, brown sugar and butter. Peppermint white chocolate is spread on top then M&Ms and crushed candy canes are sprinkled over. For another excellent Christmas treat that the kids can enjoy, why not try my White Christmas Marshmallow Rice Bubble Slice?
Ingredients Notes:
First of all crush 2 packets of biscuits in a food processor, don't crush them too finely as you still want to see some of the biscuit pieces.
Melt the butter, cocoa and brown sugar together in a saucepan. Keep stirring to dissolve the sugar. Remove from the heat, add the vanilla and milk then stir until combined. In a large mixing bowl combine the crushed biscuits with the chocolate mixture.
Add the mixture to a lined slice tin. Press down with a spatular and push it out to the edges. Smooth out the top with the back of a metal spoon. Chill in the fridge while you make the topping.
Place the white chocolate, oil and peppermint essence in a glass bowl. Microwave in 30 second bursts until the chocolate has almost melted. Remove and stir until completely melted together - the residual heat will melt any last pieces of chocolate. Pour it over the base and smooth to the edges. Put candy canes into a bag and break up with a rolling pin. Sprinkle them over the white chocolate. Scatter over red and green M&Ms.
Chill in the fridge for at least 4 hours until set. Take out of the fridge 20 minutes before cutting into slices (this makes it easier to cut).
A fun way to serve Christmas slice is in a Christmas Treat Box. Mix up a few of your favourite slices and gift them to friends, family and members of your community. Also, if you managed to get your hands on a bucket of Christmas M&Ms, why not try my Christmas M&M Cookies too!
If you would like this Christmas Recipe and many more packaged into a beautiful e-book, then click through to Christmas Menu e-book. Take the hassle out of Christmas with my tried and true recipes including salads, snacks, cooked meats and of course, many delicious desserts.
Recipe FAQs:
You can use any plain biscuits like Superwines, Milk Arrowroots or Maries. Even Malt biscuits or Krispies would work too.
My slice tin is 29 x 19 cm, the brand is Haven and I purchased from Farmers in New Zealand.
It takes around 4 hours in the fridge (even better overnight) but you can speed up the process by putting it into the freezer for 40 minutes.
Storage:
Store your Christmas Slice in an airtight container in the fridge for up to a week, (if it lasts that long!).
Top tips:
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
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Christmas slice
This no-bake Christmas slice has a delicious biscuit base and is topped with white chocolate, candy canes and M&Ms.
Ingredients
BASE
- 250g butter
- ¼ cup cocoa
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 packets (250g each) Marie or wine biscuits, crushed (not too finely)
Topping
- 190g white chocolate
- 1 Tbsp vegetable oil
- 1 tsp peppermint essence
- 100g Christmas M&Ms
- 4 candy canes, crushed
Instructions
- Line a slice tin (approx 19 x 29cm) with baking paper.
- Melt the butter, cocoa and brown sugar together in a saucepan, stirring to dissolve the sugar. Remove from the heat, add the vanilla and milk and stir until combined.
- In a large mixing bowl stir the crushed biscuits together with the chocolate mixture.
- Once it is well combined press into the lined slice tin. Smooth the top with the back of a metal spoon.
- Topping: Place the white chocolate, oil and peppermint essence in a glass bowl. Microwave in 30 second bursts until the chocolate has almost melted. Remove and stir until completely melted together - the residual heat will melt any last pieces of chocolate.
- Pour the white chocolate over the base and spread it evenly to the edges. Sprinkle over crushed candy canes and M&Ms.
- Chill in the fridge for at least 4 hours until set. Take out of the fridge 20 minutes before cutting into slices (this makes it easier to cut).
Notes
- You can use any plain biscuits like Superwines, Milk Arrowroots or Maries. Even Malt biscuits or Krispies would work too.
- Swap the white chocolate for milk or dark chocolate if you prefer.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 207Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 97mgCarbohydrates: 20gFiber: 0gSugar: 16gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Tracy says
Hi VJ, I have run out of cocoa so I thought if I used MILO & lessened the sugar a little? Would that change the texture too much? Thanks
VJ cooks says
I've never tried that before so I couldn't say sorry! Let me know how you get on.
Jenni says
I made this today and everything went well until I added the peppermint essence and the white chocolate seized. Perhaps I should have warmed the essence first?
VJ cooks says
Hi Jenni, Thank you for your feedback. This can happen from time to time so I have amended the recipe to hopefully prevent this. Add the essence and oil to the white chocolate before heating it. This means they will all warm up together and prevent seizing. Thanks so much.
Jenni Wright says
thanks for updating. That makes sense. Can you advise how to cut the slice without the chocolate icing cracking? I tried the knife popped in boiling water, then wiped clean but still had trouble.
Vanya says
Usually if you leave the slice on the bench before cutting, this lets the chocolate soften up and prevents cracking when you slice through it.
Gynnie says
I made this for the first time on Saturday for a 5th birthday and it was gone just like that, my daughter and my niece and her friends asked me was there more as I only made one tray ofc I said no so she asked me to make more where she’ll pay me but I gladly said not necessary, so now this will be one for my recipe book.
VJ cooks says
I love this so much! A recipe has to be very special to hit the recipe book! Thank you for the feedback and happy baking 🙂
Charlotte says
How long would this last in the fridge for if stored in a container please?
Thanks!
VJ cooks says
Up to a week
Carly says
Hi do you think I could use leftover gingerbread house for the biscuits? Thanks
VJ cooks says
Yes, that should be fine.
Maureen Norris says
I really do like your recipes.
Cheers Maureen
Una says
I would use .more white chocolate as it didn’t spread very far and not deep either. But other wise yum yum
Shannon says
Hi VJ I tried making this today but the base seemed way too oily, and sat on the top of the base so that when I put the white chocolate on top it oozed into the chocolate discolouring it. Just wondering what I could do differently so that it doesn't do that?
VJ cooks says
Sorry to hear that Shannon. It could be the type/quantity of biscuits you used or if you left them quite chunky. You want some chunks in there but also need some finer bits to absorb the butter. It's a balancing act! This slice always works out for me however feel free to reduce the butter if you prefer 🙂
Lois Beer says
I really enjoy your recipes. Thanks so much.
VJ cooks says
Thank you so much, Lois 🙂
Dylan Gregory says
Just wondering if this recipe would freeze well?
VJ cooks says
Yes, it would.
Mrs Trish Holmes says
Hi is this supposed to set as a crunchy slice,or brownie like please
VJ cooks says
Fudgey, with a biscuit crunch.
Gynnie says
Hi VJ you are my go to baker if I need something simple and really good and so easy to make. My question is we don’t always get Belgian white chocolate here where I am and the only one I could purchase from is Glenfield way too far for me to travel, but what other white chocolate do you recommend for the topping.
VJ cooks says
Hi Gynnie, thank you for your kind words! You can use any white chocolate you can find - Cadbury dream, Milky bar or Whittakers white chocolate are all good options.