Cranberry & White Chocolate No-Bake Slice
Sweet white chocolate and slightly tart cranberries are such a lovely combination, especially when they’re folded through a simple biscuit slice. This Cranberry & White Chocolate No-Bake Slice is quick to put together, requires no oven, and uses only a handful of ingredients.
The base is made with crushed plain biscuits, butter and sweetened condensed milk, then dried cranberries and white chocolate chips are mixed through for plenty of flavour and texture. To finish, more white chocolate is melted and drizzled over the top before the slice is chilled until firm.
This recipe is also one of two slices I made for the very first episode of The Sunday Bake Series. I started with the same basic no-bake slice mixture and turned it into two completely different flavours: this Cranberry & White Chocolate version and an Apricot & Coconut No-Bake Slice. I’ve given each one its own recipe here on the website, so you can easily find and make whichever takes your fancy.
Watch the Video
For Episode 1 of The Sunday Bake Series, I’m kicking things off with two easy no-bake slices made from the same simple biscuit base.
In the video, you’ll see me make this Cranberry & White Chocolate No-Bake Slice alongside an Apricot & Coconut version. It’s a great example of how one basic recipe can be changed simply by using different additions, giving you two completely different slices without making things complicated.
The Sunday Bake Series – Episode 1: Two Easy No-Bake Slices
Other Recipes You May Like
If you’re looking for more simple baking and sweet treats, you might also enjoy:
Recipe Card
Cranberry & White Chocolate No-Bake Slice
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Ingredients
- 115g butter
- 200g sweetened condensed milk
- 250g plain sweet biscuits, crushed
- ½ cup dried cranberries
- ½ cup white chocolate chips
For the Top
- ¼ cup white chocolate chips
Method
- Line a slice tin with baking paper, leaving a little overhang to make the slice easier to remove.
- Add the butter and sweetened condensed milk to a saucepan. Heat gently, stirring until the butter has melted and the mixture is smooth. Remove from the heat.
- Place the crushed biscuits, dried cranberries and ½ cup white chocolate chips into a large bowl and mix to combine.
- Pour over the warm butter and condensed milk mixture. Stir until everything is evenly coated and well combined.
- Transfer the mixture to the prepared tin and press down firmly and evenly.
- Place the remaining ¼ cup white chocolate chips into a heatproof bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until melted and smooth.
- Drizzle the melted white chocolate over the top of the slice.
- Refrigerate for approximately 2 hours, or until firm.
- Lift the slice from the tin using the baking paper, cut into pieces and serve.
What to Serve With
- Tea or coffee
- Fresh fruit
- As part of an afternoon tea platter
- Packed into lunchboxes for a sweet treat
- Alongside other slices and baking when entertaining
Stacey’s Kitchen Tips
- Crush the biscuits fairly finely, leaving a few slightly larger pieces if you like a bit more texture.
- Heat the butter and condensed milk gently—you only need enough heat to melt the butter.
- Press the mixture firmly into the tin so the slice holds together well once chilled.
- Melt the white chocolate gently in a bain-marie to prevent it from overheating.
- Allow the slice to chill completely before cutting for cleaner pieces.
Variations & Substitutions
- Swap the dried cranberries for dried cherries for a similar sweet-tart flavour.
- Add a little desiccated coconut for extra texture.
- Use chopped white chocolate instead of chocolate chips.
- Leave off the white chocolate drizzle if you prefer a simpler finish.
Storage, Freezer & Make-Ahead Notes
This is an easy slice to prepare ahead of time because it needs to chill before cutting anyway. Make it the day before you need it, cover and leave it in the refrigerator until you’re ready to slice and serve.
Store the cut slice in an airtight container in the refrigerator for up to 5 days.
Final Thoughts
No-bake slices are handy recipes to have up your sleeve when you want to make something sweet without spending a lot of time in the kitchen. This one keeps things particularly simple, while the combination of cranberry and white chocolate gives it plenty of flavour.
It was also a fun recipe to kick off The Sunday Bake Series because it shows just how adaptable a basic recipe can be. By changing only a few ingredients, the same biscuit base became two slices that look and taste quite different.
If cranberry and white chocolate is your combination of choice, I hope you enjoy this one. And if you’d like to try the other version from the episode, be sure to have a look at my Apricot & Coconut No-Bake Slice too.
Stacey
Cranberry & White Chocolate No-Bake Slice
Ingredients
- 115 g butter
- 200 g sweetened condensed milk
- 250 g plain sweet biscuits crushed
- ½ cup dried cranberries
- ½ cup white chocolate chips
For the Top
- ¼ cup white chocolate chips
Instructions
- Line a slice tin with baking paper, leaving a little overhang to make the slice easier to remove.
- Add the butter and sweetened condensed milk to a saucepan. Heat gently, stirring until the butter has melted and the mixture is smooth. Remove from the heat.
- Place the crushed biscuits, dried cranberries and ½ cup white chocolate chips into a large bowl and mix to combine.
- Pour over the warm butter and condensed milk mixture. Stir until everything is evenly coated and well combined.
- Transfer the mixture to the prepared tin and press down firmly and evenly.
- Place the remaining ¼ cup white chocolate chips into a heatproof bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until melted and smooth.
- Drizzle the melted white chocolate over the top of the slice.
- Refrigerate for approximately 2 hours, or until firm.
- Lift the slice from the tin using the baking paper, cut into pieces and serve.
Notes
Notes
- Press the mixture firmly into the tin so it holds together once chilled.
- Melt the white chocolate gently in a bain-marie before drizzling over the top.
- Chill until completely firm before slicing.
Variations
- Swap dried cranberries for dried cherries.
- Add a little desiccated coconut for extra texture.
- Leave off the white chocolate drizzle for a simpler finish.
Storage
- Refrigerate in an airtight container for up to 5 days.
