Why You’ll Love Cranberry and Pistachio Slice Recipe

I love this recipe because it’s beautifully balanced: the tart cranberries brighten the rich biscuit base, the pistachios add crunch and color, and the white chocolate topping turns it into a truly decadent slice. Since it’s no-bake, it’s also incredibly easy, and it sets firm enough to cut into neat squares that look great on a dessert table.

Ingredients

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

Base
80g sweetened condensed milk
80g butter
1 packet Girl Guide biscuits, finely crushed (230g/8oz)
½ cup dried cranberries / craisins (60g/2oz)
½ cup pistachios (60g/2oz)

Topping
190g white chocolate
1 Tbsp vegetable oil
2 Tbsp freeze dried raspberries, crushed (optional)

Directions

1. I line a 20 × 20 cm slice tin with baking paper.

2. I melt the condensed milk and butter together in the microwave and stir until smooth.

3. I mix in the crushed biscuits, cranberries, and pistachios until fully combined.

4. I press the mixture firmly into the prepared tin, making sure it’s compact and reaches the edges. I chill the base in the freezer while preparing the topping.

5. For the topping, I melt the white chocolate in the microwave, add the oil, and stir until smooth and glossy.

6. I pour the chocolate over the chilled base and spread it evenly.

7. If using, I sprinkle crushed freeze-dried raspberries over the top.

8. I chill the slice in the refrigerator for at least 4 hours until firm.

9. Before cutting, I let it sit at room temperature for 20 minutes to make slicing easier.

Servings and Timing

This recipe yields 16 pieces.
Prep time is about 20 minutes, inactive chill time around 4 hours, for a total time of about 4 hours 20 minutes.

Variations

• I substitute the pistachios with almonds or macadamias for a different flavor.

• I add ¼ cup white chocolate chips into the base for extra sweetness.

• I drizzle dark chocolate over the top for a contrasting finish.

• I use ginger biscuits for the base when I want a spiced version.

Storage/Reheating

I keep the slice in an airtight container in the refrigerator for up to one week. It also freezes well; I wrap individual pieces to thaw easily.

FAQs

Can I use dark or milk chocolate instead of white?

Yes, though the flavor will change; white chocolate keeps the slice sweet and creamy.

Can I add more mix-ins?

Absolutely—chopped apricots, coconut, or extra nuts work well.

Why add oil to the chocolate?

It keeps the topping smooth and easier to cut once chilled.

Can I make this ahead of time?

Yes, it’s perfect for preparing a day or two in advance.

Can I halve the recipe?

Yes, I use a smaller tin or shape the mixture in a loaf pan.

My topping cracked—why?

It may have been too cold. Letting it rest before slicing prevents cracking.

Can I make it dairy-free?

Yes, I use dairy-free butter and dairy-free sweetened condensed milk alternatives.

Can I make it nut-free?

Yes, simply omit pistachios or replace with seeds.

Does it need to stay refrigerated?

Yes, refrigeration keeps the slice firm and the chocolate stable.

Conclusion

I love how this Cranberry and Pistachio Slice delivers maximum flavor for minimal work. It’s colorful, delicious, and effortlessly elegant—just the kind of no-bake recipe I reach for when I want something sweet, beautiful, and reliably crowd-pleasing.