White chocolate & cranberry slice
This slice (featured in my new book, Scrumptious) tastes even better than it looks – and in my humble opinion, it looks freakin’ amazing! Don’t be fooled into thinking this is one of those Christmassy larks full of glace cherries and candied peel – I wouldn’t do that to you. No, what we have here are deliciously chewy, tangy cranberries, crunchy macadamia and pistachio nuts with an incredible creamy white chocolate & cream cheese icing. I’ve finished it off with freeze-dried mandarins which are delicious if you can find them (in some supermarkets and specialty food stores). This slice makes a delightful homemade Christmas gift – or just keep it in the fridge to enjoy with a cuppa. It won’t last long, either way!
FOR GLUTEN FREE: Use gluten-free flour mix in place of standard flour and 1/2 cup coconut in place of the rolled oats.
Ingredients
200g butter
½ cup caster sugar
1 tsp pure vanilla essence or paste
Zest of 1 large lemon
1 large free-range egg
1 ¼ cups flour
½ tsp baking powder
150g good-quality white chocolate, chopped
1 cup dried cranberries
½ cup rolled oats
¾ cup roughly chopped nuts (macadamia, pistachio, almond, cashew)
Extra nuts and dried cranberries, to decorate
Freeze-fried mandarin segments, to serve (optional)
Icing
100g good-quality white chocolate
25g butter
150g cream cheese, at room temperature
½ cup icing sugar
1 tsp lemon juice
Method
Preheat the oven to 180c conventional bake and line a slice tin (mine was 24cm) with baking paper.
Place the butter, sugar, vanilla and lemon zest in a medium saucepan and melt over a low heat, stirring. When just melted, remove from the heat and cool for a few minutes.
Sift the flour and baking powder into a bowl and stir to combine evenly.
Add the egg to the butter mixture and whisk to combine. Add the white chocolate, cranberries, rolled oats and pistachios, and stir.
Sift the flour mixture in and stir to combine evenly.
Scrape into the lined tin and press out into an even layer with clean damp fingers (or you can lay a sheet of cling film on top and press out on top of that).
Bake in the oven for about 17 minutes or until just starting to go golden. Cool in the tin.
Icing
Break the chocolate into pieces and add to a heatproof bowl with the butter. Fit over a saucepan of gently simmering water (don’t let the water touch the bowl). Let it melt, stirring every now and then, until smooth. Remove from the heat. (If the chocolate seizes and goes grainy, try adding 2 tsp of rice bran oil and stirring).
Beat the cream cheese in a smallish bowl until smooth. Sift in the icing sugar and add the lemon juice, and beat until smooth.
Add a spoonful of the white chocolate, beat to combine, then repeat until all is combined. Spread on the cooled slice, sprinkle with the extra chopped pistachios, cranberries and crushed freeze-dried mandarins (if using). Refrigerate for an hour to set then slice with a hot knife.
When I make it with gluten free flour it’s dense and looks slightly raw looking. Different to when you use plain flour. Can I do anything for a more cake like texture? (This is for the base)
Hi Chelsea
I reside in Auckland – where can I buy dried freezed mandarins?
Thank you
Pam
Hi Chelsea, what brand of white chocolate do you recommend when you say good quality in your recipes? Thanks
Chelsea – Simply thank you for some beautiful recipes. I needed some inspiration and got it from your lovely shared recipes online. Much appreciated. x
HI Chelsea, would coconut flour work okay with this recipe?
Hello, is it plain flour or self raising flour? Thanks!
Plain :)
This was amazing, everyone loved it, thanks for a tasty treat
Great! x
Spectacular recipe! I have made it as is and gluten free for the coeliacs in the family, it’s very impressive looking and even more delicious. Highly recommended!
I’m a totally novice baker and have made this slice twice. It’s virtually foolproof and always impresses. Thanks again Chelsea!
How long does this last for? I want to put it in a Christmas gift basket but would need to last around a week.
Yes that’s fine, just keep it tightly wrapped in the fridge.
Just made this yesterday for my daughters baby shower absolutely perfect and everyone loved it. Thank you for sharing.
Thks Chelsea, this looks amazing, thanks for the recipe on here, i have a xmas function to go to, and i secretly know yr new book is under the tree for me……so i wouldn’t have known about this recipe until Xmas day……….:)
This, you got us all some at book launch in palmy… and was soooooo delicious! Already on the xmas list, i could just sit down and eat this all day :) X Hitomi
Sorry to appear an idiot but what do you determine as flour? Standard Flour or High Grade Flour? And what do you consider Good Quality Chocolate?
Standard flour. I like Whittaker’s white choc!
I made this it was amazing. Instead of more canberries and nuts on top i added passionfruit to the icing. Totally divine. Thank you!
Hey, I’m going to make this for my work bring a plate event. When melting the ingredients, is it supposed to be till the butter has melted or when the sugar has completely dissolved?
Thanks :)
Hi Chelsea, can I make this without the egg for my family member who has egg allergies…. thank you
Chrissy ?
Give it a go, yep!
Hi there!
I made the slice today (it is in the oven as we speak) but when I added the chocolate to the egg and butter mixture, it melted. Is it meant to melt or should I wait until the mixture cools a bit more next time?
Thanks
Hi Chelsea, I made this and it was so amazingly tasty! My whole family loved it and I’ll definitely be making it again, thanks for the recipe!
Hi Chelsea,
Can you let me know which kind of white chocolate you used?
Not too sure which brand would qualify
Whittaker’s is nice.
Hi Chelsea :)
Would this slice be ok out of the fridge for a day or so in a cool spot? I wanted to take some home with me for christmas. Thanks!!
Yes indeed.
Hi Chelsea,
How can I make the icing dairy free?
Cheers Lis
Hi Chelsea, do you use salted or unsalted nuts or does it not matter, thanks
Whatever you have on hand :)
Hi Chelsea, just wondering if you use salted pistachios or unsalted or does it not matter? Thanks
Hi there, love your site and really fancy making these. I also make your truffles from 2013 ( reblog pls) Over the years I have tweaked them a bit like; adding some alcohol to the cream when cool; finely finely chopping dried fruit and adding just before I roll them, chopped nuts as well sometimes. I have also wrapped the truffle around a small ball of marzipan and I have tried to do it with a piece of plum soaked in brand – the last two really quite messy but end result is delicious.
Hi Chelsea, I made this slice yesterday and it is indeed delicious, but I was just wondering how ‘set’ the icing is supposed to be? Mine never went completely hard (remained a bit sticky) and I found once it was out of the fridge that it went quite soft and am wondering if I made it right? Many Thanks.
Chelsea, this recipe looks devine. I’m wanting to make it as gifts for my children’s teachers. Should it be made the day before giving? Or will it keep a while? Hope you can help. Thanks Sandra
Great idea! It will keep a few days in the fridge easily.
Hi Chelsea – How long do you think this would last in the fridge? Would love to make it for Christmas gifts this year but would need to do it a few days in advance at least before being gifted.
Hey Emma! Nice to hear from you on here. It’ll keep a good few days in the fridge!
Hello,
I would dearly love to make this gluten free for my coeliac daughter. She cannot have coconut, can you recommend anything as a substitute?
Many thanks for your time
Anna
You could just leave it out or add something else GF like cornflakes or rice bubbles?
OMG! This is delicious and it looks so beautiful!! Thank you! I thought I might make it for little Christmas gifts.
Hi sorry to be an egg but….do you just break up chocolate into chunks or melt with the butter and sugar? You will be making me the star of the school baking fundraiser with this one! Thank you x
Sorry! Yes break into chunks.
Looks delish will definitely try this!!! Thanks Adrienne
Hi Chelsea! I’m just wondering, if I made this as a reduced sugar slice (say half the sugar amount), do you think I would need to add something in it’s place, or do you think I could get away with just putting in less sugar? Thanks :)
I reckon you’ll be fine :)
Hi Chelsea, I’m just wondering, if I made this as a reduced sugar slice, would you think that I need to add anything else in it’s place, or can I just leave the sugar out? Thanks!
Hi, Where can I buy freeze dried mandarins, in Wellington? Well Moore Wilsons sell them? or can you purchase them in New World Supermarkets?
Love your book Homemade Happiness!!
Cheers Lynda
Yes, Moore Wilsons :)
Hi Chelsea
Just wondering if this freezes well? Obviously not the icing but the base…?
Would love to make for Xmas presents and would like to start early!
Thanks for providing more delicious recipes for Christmas!
Hana x
Yes it does, icing too!
Dar Chelsea
I am hosting a devonshire tea party for 9 ladies, two of whom are gluten-free. Please can yo help me with some recipes for them all to enjoy? I cannot imagine a gluten free devonshire morning tea!
I shall certainly make thi slice as a sweet treat. Thank you!
Have a look at my GF section on this website :)
Love the recipe. I am gluten free which I can use that option but I cannot have any chocolate (migraine happens) what can I use instead of the chocolate in this recipe?
You can just leave it out and add more cream cheese to the icing.
Hi Margaret,
White chocolate is not actually chocolate per se so will not trigger your migraines. My mother used to eat only white chocolate because she had the same issue.
Hope that made your day!
Hello Chelsea
Could I make this for my grandchildren without the icing topping?
Many thanks
Margaret xx
Yes but it won’t really be as nice!