Christmas - White Christmas, a no bake Christmas treat recipes
Puffed rice cereal, white chocolate, coconut, cream, pistachios, cranberries and raisins combine for a delicious no bake dessert recipe! Our take on everyone's favourite Christmas gifted snack uses Turkish delight, rice bubbles, white chocolate and dried apricots to get that multi-textured crunch.
Perfect white Christmas recipe

Our take on everyone's favourite Christmas gifted snack uses Turkish delight, rice bubbles, white chocolate and dried apricots to get that multi-textured crunch. It's like a festive, jewel-studded muesli bar!
Provided by: Kathy Knudsen
Total time: 15 minutes
Prep time: 15 minutes
Yields: 16 servings
Number of ingredients: 5
Provided by: Kathy Knudsen
Total time: 15 minutes
Prep time: 15 minutes
Yields: 16 servings
Number of ingredients: 5
Ingredients:
- 75g (1/3 cup) Turkish dried apricots
- 75g (1/2 cup) pistachio kernels, plus 2 tbs finely chopped, extra
- 200g good-quality red or pink Turkish delight
- 70g (2 cups) rice bubbles
- 400g white chocolate, melted
How to cook:
- Grease the base and sides of a 20cm (base measurement) pan and line with non-stick baking paper.
- Use a sharp knife to finely chop the apricots. Coarsely chop the Turkish delight. Finely chop the pistachio kernels.
- Place the rice bubbles, apricot, pistachio and Turkish delight in a large bowl. Mix to combine.
- Pour the white chocolate over the rice bubble mixture and stir until well combined and coated.
- Spread the rice bubble mixture evenly over base of the prepared pan. Press down firmly to smooth the surface.
- Sprinkle with the extra pistachio and set aside for 2 hours or until set. Slice into 16 pieces to serve.
Tags:
White Christmas, a no bake Christmas treat

White Christmas, perfect for gifting, delicious and so very festive! No bake and super simple to make.
Provided by: Kylie
Total time: 185 minutes
Prep time: 5 minutes
Yields: 20 servings
Cuisine: Modern Australian
Number of ingredients: 6
Provided by: Kylie
Total time: 185 minutes
Prep time: 5 minutes
Yields: 20 servings
Cuisine: Modern Australian
Number of ingredients: 6
Ingredients:
- 500 grams white chocolate melts
- 1 tbsp coconut oil
- 1 cup dried cranberries
- 3/4 cup shelled pistachios
- 1 1/4 cups desiccated coconut
- 1 3/4 cups rice bubbles
Nutrition:
- Serving Size: 1 square
- Calories: 230 kcal
- Carbohydrate: 24 g
- Protein: 3 g
- Fat: 14 g
- Saturated Fat: 9 g
- Cholesterol: 5 mg
- Sodium: 38 mg
- Fiber: 2 g
- Sugar: 20 g
- Melt the chocolate with the coconut oil using your preferred method- mine is the microwave! 1 minute at 50%, stir, then another minute at 50%.
- Add all the dry ingredients and mix well
- Pour into a lined baking square dish (20cm) or into a silicone one
- Set in the fridge for 3 hours or until it comes out of the container cleanly and can be sliced
- Slice into long rows then chop into squares.
White Christmas wreath recipe

We’ve turned everyone’s favourite no-cook festive treat - white Christmas - into an amazing edible wreath.
Provided by: Kathy Knudsen
Total time: 270 minutes
Prep time: 270 minutes
Yields: 10 servings
Cuisine: australian
Number of ingredients: 8
Provided by: Kathy Knudsen
Total time: 270 minutes
Prep time: 270 minutes
Yields: 10 servings
Cuisine: australian
Number of ingredients: 8
Ingredients:
- 70g (2 cups) Kellogg’s Rice Bubbles
- 100g white mini marshmallows
- 50g (1/3 cup) dried cranberries, chopped
- 70g (1/3 cup) red glacé cherries, chopped, plus extra, to decorate
- 55g (1/3 cup) pistachio kernels, chopped, plus extra finely chopped, to sprinkle
- 50g (1/3 cup) slivered almonds, toasted
- 20g (1/3 cup) toasted coconut flakes
- 400g white cooking chocolate, melted, plus 60g, extra, melted
Nutrition:
- Calories: 92.25 calories
- Fat: 19.0 grams fat
- Saturated Fat: 9.1 grams saturated fat
- Carbohydrate: 50.6 grams carbohydrates
- Sugar: 38.7 grams sugar
- Protein: 5.5 grams protein
- Cholesterol: 8.4 milligrams cholesterol
- Sodium: 83.2 milligrams sodium
- Combine the Rice Bubbles, marshmallows, cranberries, cherries, pistachio, almonds and coconut flakes in a large bowl. Add the white chocolate and stir until well combined.
- Spoon mixture into a 26cm (top measurement) bundt pan, pressing down firmly. Cover and place in the fridge for 4 hours to set.
- To serve the wreath, briefly dip the base of bundt pan in a bowl of hot water to soften the chocolate. Turn onto a serving plate. Drizzle over the extra melted chocolate. Arrange the extra cherries and pistachios around the top. Sprinkle with finely chopped pistacho.
Easy White Christmas Slice Recipe (Gluten Free)

A traditional Australian favourite, this Easy White Christmas Slice Recipe is gluten free, egg free and so delicious. Puffed rice cereal, white chocolate, coconut, cream, pistachios, cranberries and raisins combine for a delicious no bake dessert recipe!
Provided by: Southern In Law
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 8
Provided by: Southern In Law
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 8
Ingredients:
- 1/2 cup (60g) craisins
- 1/2 cup (60g) raisins
- 2 cups (60g) puffed rice cereal (rice bubbles/rice krispies)
- 1/4 cup sliced almonds
- 1/4 cup raw pistachios
- 3/4 cup 75g shredded coconut
- 400g white chocolate
- 1/2 cup thickened cream/heavy cream
How to cook:
- Line a rectangular slice pan (about 9x13") with baking paper and set aside
- Add all of your ingredients except the chocolate and cream to a mixing bowl, stirring to combine and then setting aside.
- Add chocolate and cream to a heatproof bowl. Place 1 inch of water into a small saucepan over a medium-low heat. Add chocolate bowl on top and melt your chocolate, stirring frequently, until your mixture is smooth.
- Pour your chocolate mixture into your cereal mixture, mixing until combined.
- Spoon your mixture into your prepared pan, pressing into an even layer.
- Chill your White Christmas Slice in the fridge until set (about 3 hours or overnight) and then slice into pieces.
- Will keep for 3-4 days or can be frozen to eat later.