Triple Chocolate White Christmas Slice

Yes I know it's kinda late (or is it just really, really early?) to be posting a Christmas treat, but there you have it, my friends.  We will just have to live with it.  Better late than never, so they say.  I usually make White Christmas once a year - for Christmas, natch! - but this time I went for a slightly different version.  This one has three kinds of chocolate.  Well, you know one kind is never enough.  And Mr P. adores white chocolate, and I adore dark, and milk chocolate is for wusses ... tee hee:-)

I've done a wee bit of tweaking on this ever-popular and ubiquitous recipe.  This is dead easy, with just a bit of faffing due to melting and cooling three different types of chocolate, before mixing it all together.  But I think you'll agree when you try it, that it's worth the faff.  I am not a big faffer in general, but sometimes you just have to do it:-)    


ingredients:


160g. (5.5 oz) macadamias or almonds, toasted and chopped

a big pinch of sea salt flakes

90g. (1 cup) desiccated coconut, lightly toasted

45g. (1.5 cups) rice bubbles/krispies - you know, puffed rice!

100g. (3 oz) red glacé cherries, halved

160g. (5.5 oz) sultanas or cranberries or dried fruit of your choice

1 tsp vanilla extract

170g. (about 7 oz) dark chocolate

170g. milk chocolate

170g. white chocolate

a pinch of sea salt flakes (optional)

bling for decoration - I used glamour sprinkles - (optional)



Method:


Line a 27cm x 17cm (base) (10.5" x 6.5") baking tray/tin with baking paper

Toast the nuts with the salt, in a 180C oven for about ten minutes or till goldenly, deliciously nutty-smelling

Tip the nuts out of the tray into a small bowl, and let them cool while you pour the coconut onto the same (now empty) tray - toast it gently at 160C for about five minutes - don't let it burn!  Let it cool for a few minutes

Mix everything (except the three types of chocolate) together in a large bowl

Divide the mixture into three medium bowls; you will end up with about 185g. in each bowl

Melt the dark chocolate, and pour it into one of the bowls

Stir well, and spread the mixture into the bottom of the baking tin

Refrigerate for five minutes, while you melt the milk chocolate and let it cool for a minute

Pour the milk chocolate into the second bowl of mixture, and give it a darn good stir

Now take the tray out of the fridge, and scrape/spoon your chocolatey bowlful on top of the dark chocolate layer

Into the fridge for another five minutes, while you melt the white chocolate

Stir the white chocolate into your third and last bowl of mixture

Now spread that over the milk choc layer

Cast on the sea salt if using, and throw on plenty of bling

Place in the fridge for an hour to firm up, then slice into whatever size your greedy little heart desires :-) 


Notes:


You could easily change this to just two layers of chocolate, if you can't be bothered faffing around with three

Use a smaller baking tin if you prefer thicker layers

yep, I used three different kinds of nuts 'cos I didn't have enough macadamias

gather your ingredients in a large bowl

give 'em a good stir

ready to throw the melted choc into the mix

all layered up and blinged up!

The Grinch overseeing the tasty morsels:-)

Mr P. declared these delicious, and he's not even a fan of this sort of thing!  Yep, they are pretty darn tasty, my friends.  Crikey, I sound like a hillbilly:-)  You could even make this for a non-Christmas treat.  And it's gluten-free (I'm pretty sure), so it's suitable for all your fussy friends and family.  Just kidding.  Yes, I know there are some real coeliacs around, so don't shoot me.  And Happy New Year, everyone!    

     artwork © Sherry's Pickings