This no-bake cranberry and pistachio slice is so delicious and super easy to make. A lovely gift to make at Christmas.
I love to make no-bake slices and this Cranberry and Pistachio Slice with a white chocolate topping is super tasty. If you are looking for a colourful slice to take along to a morning tea this one is perfect. The flavours of the cranberries and pistachios go so well together with the white chocolate. I have sprinkled freeze-dried raspberries over the top which adds a pop of bright colour. For another great Christmas sweet treat, why not try my Christmas Chocolate Salami with Cranberries and Pistachios?
Ingredient notes:
- Biscuits: I made this delicious slice using Girl Guide biscuits, which were available at the time. But absolutely any type of plain biscuits would work for the base. Vanilla Wines, Super Wines, Maries, Milk Arrowroots or even Malt Biscuits.
- Pistachios: Try and find shelled pistachios in the supermarket. If you can't, set a little time aside to shell them first!
- Cranberries: You can either use regular dried cranberries or the 50% less sugar version. If you can't find freeze dried raspberries, you can also use chopped dried cranberries on top of the slice.
Step by step instructions:
Line a slice tin (approx 20 x 20cm) with baking paper.
Melt condensed milk and butter together in the microwave. Stir together, then add the crushed biscuits, cranberries and pistachios and mix well.
Press mixture into lined tin. Use a metal spoon to compress the mixture down and ensure it has spread all the way out to the edges. Chill base in the freezer while you make the topping. Melt the white chocolate in the microwave. Add oil and stir until smooth. Pour the chocolate over the base and spread it evenly to the edges.
If using sprinkle dried raspberries over the slice until it is all covered.
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).
Recipe FAQs:
Allow the slice to sit at room temperature for ~20-30 minutes before cutting. This helps the white-chocolate topping soften slightly so it won't crack or shatter when you slice.
Yes - while I used Girl Guide biscuits when I originally made this recipe, the slice works just as well with virtually any plain biscuit: things like vanilla wines, arrowroots, marie biscuits, malt biscuits or graham crackers will all do the job.
Storage:
Store your cranberry and pistachio slice in an airtight container in the fridge for up to one week, or in the freezer for up to three months.
Top tips:
Taking the slice out of the fridge about 20-30 minutes before cutting and serving makes for cleaner slices.
Related Recipes:
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Cranberry and Pistachio Slice
A no-bake slice made with a biscuit base filled with cranberries and pistachios, topped with white chocolate.
Ingredients
Base
- 80g sweetened condensed milk
- 80g butter
- 1 packet Girl Guide biscuits, finely crushed (230g/8oz)
- ½ cup dried cranberries / craisins (60g/2oz)
- ½ cup pistachios (60g/2oz)
Topping
- 190g white chocolate
- 1 Tbsp vegetable oil
- 2 Tbsp freeze dried raspberries, crushed (optional)
Instructions
- Line a slice tin (approx 20 x 20cm) with baking paper.
- Melt condensed milk and butter together in the microwave. Stir together, then add the crushed biscuits, cranberries and pistachios and mix well.
- Press mixture into lined tin. Use a metal spoon to compress the mixture down and ensure it has spread all the way out to the edges. Chill base in the freezer while you make the topping.
- Topping: Melt the white chocolate in the microwave. Add oil and stir until smooth. Pour the chocolate over the base and spread it evenly to the edges.
- If using sprinkle dried raspberries over the slice until it is all covered.
- 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
- If you don't have Girl Guide biscuits you could use another plain biscuit like Arrowroots, Super Wines, Krispies, Maries or Graham crackers
- Keep in an airtight container in the fridge for up to a week.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 182Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 15mgSodium: 88mgCarbohydrates: 19gFiber: 1gSugar: 16gProtein: 2g
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
Diane says
My family love this slice. I put crushed pistachios on top of the white chocolate. I've made it a number of times now. Today I am going to use the Nestles Gold melts instead of the white chocolate melts. The Gold melts are just Caramilk. And still top it with the crushed pistachios.
VJ cooks says
That sounds delicious!
Jude says
I made this but found it really dry and was so disappointed. Is the 80 grams of condensed milk correct? I can’t figure out what I did wrong.
VJ cooks says
Sorry to hear that, Jude. Yes the quantities in the recipe card are correct. The only thing I can think of is whether it had long enough to set? The base mixture needs to be firmly packed into the lined tin and ideally pressed with the back of a spoon to condense it further (I will amend the recipe to add this in), then set for at least 4 hours but preferably overnight.
Leone says
Mine was Dry a also . I had firmly pressed mix into tin . I feel there needs to be more butter and condensed milk . As, if pushed down firmly with a spoon someone might break a tooth
VJ cooks says
Sorry to hear that Leone, I've not had that experience before. Are you sure you used the right quantities of everything as per the recipe card?
Kathryn Paley says
Can I use graham crackers?
VJ cooks says
Yes you can.
Amelia says
Hi there, can this be frozen?
VJ cooks says
Yes 🙂