Dessert Christmas Treats

Table of Contents hide

Table of Contents

- 150g Maria biscuits: A classic, mildly sweet biscuit that provides a crisp texture and serves as the base of the treat.
- 1 cup salted or unsalted pistachios (125g): Adds a nutty crunch to balance the sweetness of the chocolate. You can choose salted pistachios for a savory twist or unsalted for a more subtle flavor.

- ½ cup dried cranberries (60g): Provides a pop of tangy flavor and chewy texture that pairs beautifully with the pistachios and white chocolate.
- 450g white chocolate: The sweet, creamy base of the treats. White chocolate’s richness complements the cranberries and pistachios perfectly.
- ½ cup whipping cream (100ml): Helps create a smooth, creamy consistency when melted with the white chocolate, making the mixture easy to mold.

Edible rose petals (optional): Adds a decorative, floral touch for extra elegance, perfect for special occasions.

1. Crush the Maria Biscuits: Place the Maria biscuits in a plastic bag or food processor and crush them into small, coarse crumbs. You don’t need to make them too fine—small pieces add texture to the treats.
2. Chop the Pistachios: If your pistachios are whole, roughly chop them. You want some larger pieces for crunch but not too big. Set aside a small handful for garnishing later.

Measure the Cranberries: Measure out the cranberries and set them aside. If they’re particularly large, you can roughly chop them to ensure they blend well with the other ingredients.

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1. Heat the Whipping Cream: In a small saucepan, gently heat the whipping cream over low heat until warm but not boiling.
2. Melt the White Chocolate: In a heatproof bowl, break the white chocolate into pieces and pour the warm whipping cream over it. Stir until the chocolate melts completely, creating a smooth and creamy mixture. If needed, you can microwave the mixture in short 15-second bursts, stirring in between, until fully melted.

Mix Together: In a large mixing bowl, combine the crushed Maria biscuits, chopped pistachios, and cranberries. Pour the melted white chocolate and cream mixture over the dry ingredients.
Stir Well: Mix everything together until the biscuits, pistachios, and cranberries are evenly coated in the white chocolate mixture. The combination should be thick and sticky.

1. Form Balls: Using a spoon or your hands, take small amounts of the mixture and roll them into bite-sized balls. You can make them any size you like, but around 1 to 1.5 inches in diameter works well for bite-sized treats.

Garnish: Once shaped, roll the treats in the reserved chopped pistachios for a crunchy coating. You can also press a few edible rose petals on top for decoration.

1. Refrigerate: Place the finished treats on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to allow them to set.
2. Serve: Once chilled, your no-bake Christmas treats are ready to serve! They’re perfect for sharing with family and friends or gifting during the holiday season.

- Use Quality White Chocolate: Since white chocolate is the main ingredient, using high-quality chocolate will make a big difference in the taste and texture of your treats.
- Chill Before Rolling: If the mixture is too soft and sticky to form into balls, let it cool for 10-15 minutes in the refrigerator before shaping.
- Experiment with Add-ins: You can substitute or add other ingredients like dried apricots, almonds, or even dark chocolate chips for variation.

Refrigerate: Store the treats in an airtight container in the refrigerator for up to 1 week. The cold will keep them firm and fresh.
Freeze: You can also freeze these treats for up to 2 months. Thaw them in the refrigerator for a few hours before serving.