Why You’ll Love This Recipe

I love this recipe because it’s quick, colorful, and completely fuss-free. It takes just a few minutes to put together, and there’s no baking required. The chewy fruit, crunchy nuts, and smooth chocolate come together beautifully, and every slice looks like a little piece of edible art. I also enjoy that it keeps well, making it perfect for gifting or preparing ahead for gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

75g (1/3 cup) Turkish dried apricots
75g (1/2 cup) pistachio kernels, plus 2 tbsp finely chopped, extra
200g good-quality red or pink Turkish delight
70g (2 cups) rice bubbles
400g white chocolate, melted

Directions

1. I grease the base and sides of a 20cm (base measurement) pan and line it with non-stick baking paper.

2. I finely chop the apricots using a sharp knife, then coarsely chop the Turkish delight. I also finely chop the pistachio kernels.

3. I place the rice bubbles, apricot, pistachio, and Turkish delight in a large mixing bowl and stir them together until evenly combined.

4. I pour the melted white chocolate over the mixture and stir gently until everything is fully coated and mixed well.

5. I spread the mixture evenly over the base of the prepared pan and press it down firmly to create a smooth, even layer.

6. I sprinkle the extra finely chopped pistachios on top and set the mixture aside for about 2 hours or until firm.

7. Once set, I slice it into 16 pieces and serve — or store it for later snacking.

Servings and Timing

This recipe makes about 16 pieces. It takes around 15 minutes to prepare, plus about 2 hours of setting time.

Variations

Sometimes I swap pistachios for almonds or macadamias for a slightly different crunch. If I want a little extra color, I mix in some dried cranberries or glace cherries. For a different flavor twist, I occasionally use milk or dark chocolate instead of white.

Storage/Reheating

I store the slices in an airtight container in a cool, dry place or in the refrigerator if the weather is warm. They keep well for up to a week. These slices don’t need reheating, but I let them sit at room temperature for a few minutes before serving to soften the chocolate slightly.

FAQs

Can I use other nuts besides pistachios?

Yes, I often use almonds, cashews, or even hazelnuts for a different nutty flavor.

Can I make it nut-free?

Definitely. I skip the pistachios and add more dried fruit or seeds for texture.

Can I use puffed rice instead of rice bubbles?

Yes, puffed rice works just as well and gives a similar light crunch.

How do I melt the white chocolate properly?

I melt it slowly over a double boiler or in short bursts in the microwave, stirring often so it doesn’t burn.

Can I make this recipe dairy-free?

Yes, I use dairy-free white chocolate to make it completely dairy-free.

Can I add more fruit?

Of course. I sometimes add chopped dried mango, cranberries, or even small pieces of glace cherries for color and sweetness.

Can I freeze these slices?

Yes, I can freeze them for up to a month. I just separate the layers with baking paper before freezing.

What kind of Turkish delight should I use?

I prefer using firm Turkish delight that’s not too soft or sticky so it holds up well in the chocolate.

Can I make it less sweet?

I use a slightly less sweet brand of white chocolate or balance it with a few extra nuts.

How do I make neat slices?

I use a sharp knife warmed under hot water, then wipe it clean between cuts to get smooth, clean edges.

Conclusion

I love making this White Chocolate Delight Slice because it’s quick, fun, and always looks impressive. The mix of chewy, crunchy, and creamy textures makes it impossible to resist, and it’s one of those treats that everyone enjoys. Whether I’m preparing it for a party, gifting it to friends, or keeping a batch at home for my own indulgence, it’s always a delightful favorite.