Description
This Cranberry and Pistachio Slice is a delightful no-bake treat combining a crunchy biscuit base with sweetened condensed milk, dried cranberries, and pistachios. Topped with a smooth white chocolate layer and optionally sprinkled with freeze-dried raspberries, this slice offers a perfect balance of flavors and textures. It’s easy to prepare and makes a great dessert or snack for any occasion.
Ingredients
Scale
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
- Prepare the tin: Line a slice tin approximately 20 x 20 cm with baking paper, ensuring the paper comes up the sides for easy removal of the slice later.
- Melt base ingredients: Combine the sweetened condensed milk and butter in a microwave-safe bowl. Microwave until melted, stirring occasionally to mix thoroughly.
- Mix base: Add the finely crushed Girl Guide biscuits, dried cranberries, and pistachios to the melted mixture. Stir well to evenly combine all ingredients.
- Form base layer: Press the mixture firmly into the lined slice tin using a metal spoon. Compress it down and spread it evenly to the edges for a firm and even base. Chill this base in the freezer while preparing the topping to help it set quickly.
- Prepare topping: Melt the white chocolate in the microwave, stirring frequently to avoid burning. Once smooth, add the vegetable oil and mix until fully combined and glossy.
- Apply topping: Pour the melted white chocolate mixture over the chilled biscuit base. Spread it evenly to cover the entire surface out to the edges.
- Add raspberry topping (optional): If desired, sprinkle the crushed freeze-dried raspberries evenly over the chocolate topping to add a burst of tartness and a textured finish.
- Chill to set: Place the assembled slice in the fridge for at least 4 hours to fully set. For ease of cutting, remove from the fridge about 20 minutes before slicing.
Notes
- For best results, finely crush the biscuits to ensure they bind well with the condensed milk mixture.
- Using a metal spoon to press the base helps compress the mixture firmly, which improves the texture.
- The vegetable oil in the chocolate topping helps achieve a smooth, spreadable consistency.
- Freeze-dried raspberries are optional but add lovely color and tangy flavor contrast to the sweet topping.
- Allowing the slice to sit at room temperature for 20 minutes before cutting prevents cracking and helps create clean slices.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice (approx 50g)
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 15 mg
