Name: White Christmas Slice
Prep time: 150 min
Total time: 150 min
Yield: 16 servings
Cuisine: desserts
Ingredients: 250g butter 🧈; 1 cup brown sugar 🤎; 1 cup coconut flakes 🥥; 2 cups crushed cornflakes 🌽; 1 cup dried fruit mix 🍒; 1 cup white chocolate chips 🍫; 1/2 cup chopped nuts (optional) 🌰

Introduction: What Is a White Christmas Slice?

The White Christmas Slice is a beloved festive treat that combines sweet, snowy-white flavors and an easy, mostly no-bake technique to produce a tray of chewy, crunchy and creamy slices. Popular in Australia and New Zealand as a holiday favourite, the White Christmas Slice typically features a base made from crushed plain biscuits combined with butter, topped with a rich layer of white chocolate and coconut, and often finished with marshmallow pieces or glacé cherries to evoke traditional Christmas colours. This slice is prized for being quick to prepare, highly adaptable, and excellent for gifting because it slices well and keeps its shape. For bakers and home cooks who want an indulgent seasonal confection without complicated pastry techniques or long oven times, this recipe is ideal. It can be made ahead and stored in an airtight tin, making it perfect for busy holiday schedules. Beyond convenience, the texture profile is a major part of this slice’s appeal: a crunchy, buttery biscuit base contrasts with a smooth, sweet white-chocolate layer, while the coconut adds slight chew and the marshmallows add soft pockets of sweetness. The final look is festive — a white, snowy slab dotted with colourful sprinkles or red and green glacé cherries — allowing for decorative creativity to match any holiday table. In this article you’ll find a clear ingredients list, step-by-step instructions, tips for perfect texture and appearance, variations for dietary needs, troubleshooting advice and serving suggestions so you can make an impressive White Christmas Slice with confidence.

Origins and Occasions: When to Make White Christmas Slice

While the exact origin of the White Christmas Slice is hard to trace, it is strongly associated with Southern Hemisphere Christmas celebrations, especially in Australia and New Zealand where summer holidays make chilled and no-bake desserts particularly attractive. The slice shares lineage with many classic 'slice' recipes—tray-baked or chilled bars created from simple pantry staples like condensed milk, crushed biscuits and chocolate. The White Christmas variant became popular as cooks adapted older recipes to incorporate white chocolate, desiccated coconut and bright festive decorations that evoke a snowy scene despite warm weather. This slice suits a wide range of occasions beyond Christmas: it’s a popular contribution to holiday bake sales, school festivities, community potlucks and afternoon teas. Its ease of transport and reasonably long shelf life make it a practical choice for gifting; wrap squares in wax paper or place them in decorative boxes for a homemade present. For summer celebrations where heavy baked desserts are less desirable, the cool, creamy character of the White Christmas Slice has broad appeal. It also makes a simple dessert for dinner parties: prepare ahead, chill, then slice and plate just before serving. Because ingredients are widely available year-round—plain digestives or graham crackers, condensed milk, white chocolate, and desiccated coconut—this slice is also a convenient last-minute dessert. The recipe adapts well to scaling up if you need to feed a crowd, and it’s forgiving for those new to baking. Planning tips include making the base and setting it well before adding the topping so clean-cut squares are easier to achieve, and storing the finished slice in a cool place until ready to serve if preparing in warm weather.

Gathering Ingredients: What You Need and Substitutions

To make a classic White Christmas Slice, start by assembling high-quality ingredients. A typical ingredient list includes plain sweet biscuits (like digestives or graham crackers), unsalted butter, sweetened condensed milk, desiccated coconut, white chocolate (couverture or block), mini marshmallows or chopped marshmallow pieces, and optional glacé cherries or festive sprinkles for decoration. Exact quantities depend on pan size—this guide targets a 20 x 30 cm (8 x 12 in) slice tin—so make sure you have enough of each item before starting. For the base, use crisp plain biscuits; their neutral flavour balances the sweetness of the filling. If you prefer a nuttier base, substitute up to 50% of the biscuits with finely crushed digestives or add 1/4 cup of finely chopped nuts (macadamias or almonds). Unsalted butter is recommended so you can control salt content, but if using salted butter, reduce any added salt elsewhere. Sweetened condensed milk acts as the primary binder and adds creaminess; evaporated milk is not a direct substitute because it lacks the same level of sweetness and viscosity. White chocolate should be real chocolate (cocoa butter-based) rather than candy coating for the best flavour and texture. If you’re vegan or dairy-free, look for vegan white chocolate alternatives and use a sweetened condensed coconut milk substitute. Desiccated coconut gives the slice its classic texture; for more intense coconut flavour, lightly toast the coconut before adding, but be careful not to brown it too much. Mini marshmallows or chopped marshmallows provide soft pockets inside the slice—if you don’t have marshmallows, use chopped dried cranberries or chopped glacé cherries for colour and pleasant chewiness. For extra flavour, add a teaspoon of vanilla extract or the zest of an orange to the melted white chocolate layer. If you want a firmer slice in warm climates, chill the tin thoroughly between stages and consider adding a tablespoon of cornflour to the base mixture for extra binding. Have parchment paper ready to line the tin for easy removal, and small offset spatula or bench scraper for spread-and-slice cleanly.

Preparing the Base: Crushing, Mixing and Pressing

The base of the White Christmas Slice provides structure and crunch. Begin by crushing plain biscuits finely: place them in a food processor and pulse to a mix of fine crumbs and a few larger pieces for texture. If you don’t have a processor, seal biscuits in a strong zip-top bag and bash them with a rolling pin until mostly fine. Transfer crumbs to a mixing bowl and stir in desiccated coconut to distribute evenly. Add melted butter and a small pinch of salt; the butter should be warm but not hot so it binds the crumbs without melting any potential marshmallows you might later add. If including marshmallow pieces in the base (some recipes fold small marshmallows into the base for chew), add them now, but be mindful that heat will make marshmallows melt—use chopped mini marshmallows rather than whole ones if you plan to mix them with warm butter. Press the mixture firmly into a lined slice tin: use the back of a spoon or the base of a flat measuring cup to compact the crumb firmly and evenly. The denser you press, the cleaner the slice will cut once chilled. Some cooks recommend chilling the base for 10–20 minutes before adding a topping to ensure minimal mixing between layers. For an extra flavour boost, fold in a teaspoon of vanilla extract, a tablespoon of finely chopped macadamia nuts or the finely grated zest of an orange. If your base feels too dry, add an extra tablespoon of melted butter; if too wet, add more biscuit crumbs. Aim for a buttery-but-stable texture that holds together when pressed. Line your tin with parchment paper leaving an overhang to make lifting the set slice easy. When the base is evenly pressed and chilled slightly, it’s ready for the white chocolate layer. Proper preparation here ensures neat slices and a great textural contrast between base and topping.

Cooking Process: Melting, Layering and Setting

The cooking process for a White Christmas Slice centers on melting and layering rather than baking, though some variations do use brief oven time. To prepare the white chocolate layer, chop high-quality white chocolate into small, even pieces so it melts smoothly. Use a double boiler (bain-marie) or a low-power microwave at 20–30 second intervals, stirring between bursts, until the chocolate is fully melted and glossy. Avoid overheating: white chocolate burns easily, and scorched chocolate becomes grainy. Once melted, stir in sweetened condensed milk a little at a time if your recipe calls for an extra creamy setting layer; this helps keep the layer soft and sliceable. Fold in desiccated coconut if you prefer coconut throughout the topping rather than only in the base. Spread the white chocolate mixture gently and evenly over the chilled base using an offset spatula for smooth results. If including marshmallow pieces on top, sprinkle them immediately so they adhere to the warm chocolate. Press any larger decorations lightly into the surface so they remain in place when set. Allow the layered slice to set in the refrigerator for at least two hours, or until firm to the touch. For a faster set, place it in the freezer for 30–45 minutes but monitor closely so the chocolate does not crack. When the top is fully set, use a sharp knife warmed under hot water and dried between cuts to slice neat squares. For exceptionally clean edges, chill the slice thoroughly, then score with the knife before making final cuts. If you prefer a slightly chewier set, leave the slice at room temperature for 20 minutes before serving. Proper melting, careful layering and patient setting yield a glossy, stable top and clean-cut pieces that look as good as they taste.

Variations, Dietary Substitutions and Pro Tips

One of the strengths of the White Christmas Slice is how adaptable it is. For a nutty twist, stir in chopped macadamias, almonds or pistachios into the base or scatter them on top before setting. For fruity brightness, add chopped glacé cherries, dried cranberries or small pieces of candied orange peel to either layer. To introduce a cocoa contrast, drizzle dark chocolate over the set white layer in a zigzag pattern. For textural contrast, mix in crushed cornflakes or biscuit pieces to the base for added crunchiness. Dietary substitutions are straightforward: swap dairy white chocolate for a vegan white chocolate alternative and use full-fat canned coconut condensed milk in place of dairy condensed milk to create a dairy-free version. Gluten-free plain biscuits (certified gluten-free graham-style crackers) work equally well for the base. For lower-sugar options, use a sugar-free white chocolate alternative and reduced-sugar condensed milk substitutes, though be mindful the texture and set may be slightly different. Pro tips for success include using high-quality chocolate for a smoother flavour and better set, chilling the base thoroughly before adding the topping to avoid blending of layers, and cutting with a hot, dry knife to achieve neat slices. If the white chocolate looks grainy after melting, gently whisk in a small teaspoon of coconut oil or neutral oil to improve shine. When packing as gifts, place squares in layers separated by baking paper to prevent sticking and store them in a cool, dry place. Remember that humidity affects coconut and chocolate—if your kitchen is humid, keep the slices refrigerated until serving to maintain texture and appearance.

Final Presentation, Serving and Storing the Slice

Presentation elevates the humble slice into a festive showpiece. After slicing into even squares, arrange the pieces on a decorative platter with sprigs of fresh rosemary or small pine twigs for a holiday touch; the green scent pairs surprisingly well with the sweet, coconut notes. Alternate slices with pieces of dark chocolate or spiced biscotti for visual contrast on the serving tray. Dust a tiny amount of desiccated coconut over the top for a snow-dusted effect or add edible glitter for a party-ready shimmer. If you used glacé cherries or red-green sprinkles, arrange them pleasingly on top of each square. For gifting, wrap individual squares in small pieces of parchment or wax paper and tie with baker’s twine or place them in small decorative boxes. Label the box with ingredients and a 'best before' date if giving to friends or colleagues with allergies. The White Christmas Slice stores well: keep in an airtight container at room temperature in a cool climate for up to 5 days. In warmer weather, refrigeration is recommended; store in the fridge for up to 2 weeks. Let refrigerated slices sit at room temperature for 10–15 minutes before serving to allow the chocolate to soften slightly and reveal its full flavour. If transporting, place the container on a flat surface and avoid stacking heavy items on top. For longer storage, freeze individual squares in a single layer for up to three months; thaw overnight in the refrigerator and bring to room temperature before serving. With careful presentation and appropriate storage, your White Christmas Slice will look delightful and stay delicious through holiday gatherings and gift exchanges.

Troubleshooting and Frequently Asked Questions

Even simple recipes can run into common issues; here are troubleshooting tips and answers to frequently asked questions about the White Christmas Slice. Problem: The white chocolate topping is grainy after melting. Solution: White chocolate can seize when exposed to moisture or overheated. Gently melt using a double boiler on low heat, stir constantly, and if the texture remains grainy add a teaspoon of neutral oil or a small amount of condensed milk to smooth it out. Avoid microwaving for long intervals without stirring. Problem: The slice is too soft and won’t cut cleanly. Solution: Ensure the base is firmly compacted and the topping has chilled sufficiently. Refrigerate for a longer period or place the tin in the freezer for 20–30 minutes to firm up before slicing. Use a hot, dry knife (run under hot water, dry, then slice) for cleaner edges. Question: Can I bake the base? Answer: Yes — some bakers toast the base for 8–10 minutes at 160°C (320°F) to deepen the flavour and add extra crispness before chilling and topping. Allow it to cool fully to room temperature before spreading the chocolate layer. Question: How do I prevent marshmallows from melting into the mixture? Answer: If combining marshmallows with warm liquids, add them only after the mixture has cooled somewhat. Alternatively, fold marshmallow pieces into the cooled base rather than into the hot topping. Question: Can I make this ahead? Answer: Absolutely. The slice keeps well chilled and is often better after a day where flavours have melded. Store in an airtight container and allow to come to room temperature briefly before serving. With these tips, most issues can be resolved quickly so you can enjoy reliably delicious White Christmas Slices every time.

White Christmas Slice