The BEST White Christmas Slice! (No Copha)
If there’s one recipe I’m expected to make every Christmas, it’s this one. Friends ask for it, family ask for it, and I’m fairly certain there would be words if I turned up at Christmas without a batch of White Christmas slice in tow!
My version is a little different from the traditional Australian White Christmas recipe. There’s no Copha here. Instead, I use good-quality white chocolate and load it up with pistachios, glacé fruit, tart cranberries, coconut and Rice Bubbles. It’s creamy, crunchy, ridiculously festive and, yes, I’m completely biased, but I reckon it’s the best damn White Christmas slice around.
If you’re new here, you might not know I also run a small online store where I keep many of the tools I cook with every day, along with a few timeless homewares for good, slow living…
What is White Christmas?
White Christmas is a classic Australian no-bake Christmas slice made with Rice Bubbles, coconut, dried and glacé fruit, all held together with a creamy white coating. Think of it a little like rocky road, only crunchier and packed with all those festive Christmas flavours.
Traditionally it’s made with Copha, but not around here! I use proper white chocolate instead, and once you’ve tried it, there’s no going back.
Why You’ll Love This White Christmas Slice
No Copha! This is the big one. I make my White Christmas with proper white couverture chocolate instead of Copha, and for me, there’s just no comparison. It’s creamy, delicious, and tastes like something you actually want to eat!
It’s ridiculously easy. There’s no baking and no fancy techniques. Melt, mix, press it into a tin, and pop it in the fridge to set. Done.
It’s made for Christmas gifting. Cut it into chunky squares, wrap it in cellophane, or pop it into a jar or festive tin. It’s one of those homemade Christmas treats people line up to receive.
Everyone loves it. There’s a reason I’m asked to make this every single Christmas. Make a batch, and you’ll understand why!
Ingredients you’ll need
- Rice Bubbles – For that classic White Christmas crunch. Rice Krispies work too if that’s what you can get your hands on.
- Coconut – I use shredded coconut, but desiccated coconut works perfectly well too.
- Glacé fruit – Glacé pineapple and red cherries give White Christmas those gorgeous jewel-like colours. Feel free to swap in your favourites – my sister is obsessed with glacé apricots in hers!
- Dried cranberries – I love the little bit of tartness they bring. It cuts through the sweetness of the white chocolate beautifully.
- Pistachios – The green against the red fruit makes this slice look ridiculously festive. I use slivered or roughly chopped pistachios, depending on what I can find. Slivered almonds work too.
- Good-quality white chocolate – And I mean good couverture chocolate. This is what holds the whole thing together, so it’s not the place for cheap compound chocolate. Lindt is my favourite – it’s creamy, tastes beautiful, and melts like a dream.
Equipment
Nothing fancy here! You’ll need a large mixing bowl, a wooden spoon, and a 30 x 14cm slice tin lined with baking paper. I actually use my biscotti pan (Its dimensions are 30.5 x 14 x 5.1cm) for this one – it’s the perfect size.
The details
- Prepare the tin. Line a 30 x 14cm slice tin with baking paper, leaving plenty over the sides so you can easily lift the slice out later. Lightly spray with baking spray.
- Prep the fruit and nuts. Roughly chop the glacé fruit and pistachios, then combine them in a large bowl with the cranberries and coconut.
- Add the Rice Bubbles and give everything a good mix.
- Melt the white chocolate. Pop it into a heatproof bowl and melt in the microwave in 20-second bursts, stirring between each, until smooth and glossy.
- Mix it all together. Pour the melted white chocolate over the dry ingredients and stir really well until everything is completely coated.
- Press into the tin and smooth the top. Refrigerate for at least 2 hours or until completely set.
- Slice and eat!
A little word on melting chocolate
White chocolate can be a little temperamental, but there’s no need to temper it for this recipe (yay!) The trick is simply not to overheat it. I melt mine in the microwave in 20-second bursts, stirring well between each one. Stop when there are still a few small pieces of chocolate left and keep stirring – the residual heat will melt the rest.
And whatever you do, keep water away from your chocolate. Even a small amount can cause it to seize, and nobody needs that kind of drama at Christmas!
Now let’s take this up a notch!
Want to take your White Christmas up a notch? Turn it into a White Christmas Chocolate Wreath with a big festive bow and make it the centrepiece of your Christmas table. Or make individual White Christmas Crackles for homemade sweet boxes. Simply spoon the mixture into paper cases instead of a slice tin and leave them to set in the fridge.
Same recipe, two completely different Christmas treats. Winning!
How to store White Christmas
Store White Christmas in an airtight container in the fridge for up to a week. I like to slice it before storing so it’s ready to grab whenever someone goes looking for a little Christmas treat.
Although truthfully, it never lasts a week in our house. One minute it’s there, the next…
Happy festive baking!
x
Start slow. Cook confidently.
Cast Iron Cooking 101
From slow cooked stews to warm bread fresh from the oven, this guide will help you feel confident cooking with cast iron at home.
White Christmas Slice
- Total Time: 2 hours 30 minutes
- Yield: 18 squares 1x
Description
An Australian Christmas staple. A medley of pistachios, glace fruit, cranberries, and rice bubbles encased in a white chocolate slab of festiveness!
Ingredients
- 40g shredded coconut
- 140g glace pineapple
- 150g glace cherries
- 70g dried cranberries
- 100g pistachios
- 90g rice bubbles
- 600g white chocolate
Instructions
- Prepare the tin. Line a 30 x 14cm slice tin with baking paper, leaving plenty over the sides so you can easily lift the slice out later. Lightly spray with baking spray.
- Prep the fruit and nuts. Roughly chop the glacé fruit and pistachios, then combine them in a large bowl with the cranberries and coconut.
- Add the Rice Bubbles and give everything a good mix.
- Melt the white chocolate. Pop it into a heatproof bowl and melt in the microwave in 20-second bursts, stirring between each, until smooth and glossy.
- Mix it all together. Pour the melted white chocolate over the dry ingredients and stir really well until everything is completely coated.
- Press into the tin and smooth the top. Refrigerate for at least 2 hours or until completely set.
- Slice and eat!
Notes
- For this White Christmas recipe, I used my biscotti pan lined with parchment paper. (Its dimensions are 30.5 x 14 x 5.1cm)
- Please note all recipes on this website are in US measurements. Eg, 1 cup / 240ml, 1 tablespoon/15mls. Oven temperatures refer to a fan-forced oven.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Snack, Sweets
- Method: No-bake
- Cuisine: Australian
Nutrition
- Serving Size: 1 square
- Calories: 266
- Sugar: 27 g
- Sodium: 62.8 mg
- Fat: 14.2 g
- Carbohydrates: 33.1 g
- Protein: 3.6 g
- Cholesterol: 7 mg
Love this recipe. I used dried apricots instead of cranberries (that’s what was in my pantry) and worked out really well. A great recipe to make for Christmas gifts.
Thanks Sally. My sister swears by glace apricots in her white Christmas! I would have included them but I have struggled to find them this year. I’ll have to try some dried ones instead x
I made this a few times last Christmas… Sooo good!
We’ve all made White Christmas using Copha, however you will never use Copha again after making this recipe. I made three batches for Christmas, it was the most popular treat with everyone asking for the recipe