White Christmas Recipe: The Ultimate No-Bake Aussie Classic

G’day, I’m Ella. If you grew up in Australia, you probably remember a plate of glossy white squares studded with cherries and crunchy cereal turning up at every end-of-year do. I’m talking about the crowd pleaser that beats the summer heat because the oven can stay off.

This white christmas recipe is my polished, party proof version that holds its shape on a warm afternoon, snaps cleanly when cut, and tastes like the holidays in one bite.

Christmas here lands in the middle of stone fruit season, salty beach hair and noisy backyard games. We want food that is festive and bright but also easy to make between swims. A good white christmas recipe fits that brief perfectly. You melt, stir, press, chill, then share. The whole process is friendly for little helpers and fast enough for those days when you are packing presents and marinating prawns at the same time.

In this guide I will walk you through a reliable method that lets you switch between the classic copha base or a white chocolate base. You will learn how to keep the slice from sweating on hot days, which cereals give the best crunch, and how to fold in fruit so every square looks generous. I will also answer the two questions I get every year.

What is the difference between White Christmas Slice and a rocky road style white slice. How do I make it ahead without losing the snap. Whether you searched for white christmas recipe, White Christmas Slice, aussie recipe or an australian recipe for christmas that is quick to gift, you are in the right kitchen.

What Is White Christmas Slice

White Christmas Slice is a no-bake tray treat made famous in Australian homes and school fetes. Traditionally it is set with copha, which is refined coconut oil that goes firm in the fridge. Many modern versions use white chocolate or a mix of both for extra flavour. The base binds crispy rice cereal, desiccated coconut and dried fruit into a snowy slab that gets sliced into neat squares.

The taste is sweet and creamy with pops of tangy cherry, chewy sultana and crunchy cereal. It is simple enough for kids to make, pretty enough for a Christmas hamper and sturdy enough to travel.

Why This White Christmas Recipe Works

1. Balanced sweetness. White chocolate can be very sweet. I build in tart notes with cranberries and a pinch of salt, and I limit the added sugar so the flavour stays bright rather than cloying.
2. Dependable set. You can choose copha only, white chocolate only or a combination. The method below explains how to treat each base so the slice sets without blooming or sweating.
3. Even distribution. I teach a fold-and-press technique that keeps the mix airy and stops fruit from sinking.
4. Heat smart. Australia in December is not gentle. I share a chill and cut schedule that gives clean edges even when the weather is sticky.
5. Easy recipe, real ingredients. No odd stabilisers. Everything comes from a supermarket.
6. Make ahead friendly. The slice keeps for more than a week refrigerated, and it freezes well.

Ingredient Deep Dive for White Christmas

Base choice
You have three paths and all are delicious.

• Copha base. Very classic. Sets extremely firm and resists heat. Flavour is neutral with a light coconut aroma.
• White chocolate base. Melts in the mouth and tastes luxe. Sets softer than copha but still holds when chilled.
• Hybrid base. Half copha and half white chocolate. This gives flavour plus a confident set. It is my favourite for outdoor parties.

Cereal
Crispy rice cereal is standard. Coco Pops create a speckled look and a light chocolate note. Corn Flakes give broader crunch. You can combine them.

Dried fruit
Glace cherries are traditional and look festive. I use a mix of red and green for colour. Cranberries add tang. Sultanas or golden raisins bring chew. Chop large pieces so the slice cuts cleanly.

Coconut
Desiccated coconut adds body and a gentle chew. Shredded coconut makes the texture a little more rustic. Use what you love.

Nuts and seeds
Pistachios, almonds or macadamias add a pretty cross-section. Toast them lightly for deeper flavour. For nut-free parties, swap in pumpkin seeds or extra cereal.

Flavour boosters
A pinch of salt lifts the whole tray. Finely grated orange zest smells like summer Christmas. Vanilla helps if you are using pure copha. Crushed peppermint candy gives a snow sparkle for a themed platter.

Tools and Tin

• 20 by 30 cm slice tin. Line it with two strips of baking paper that overhang the sides so you can lift the slab out easily.
• Two heatproof bowls for double boiler melting.
• Silicone spatula for smooth folding.
• A metal spoon or cup with a flat base to press the mixture into the tin.
• Sharp knife warmed under hot water for neat slicing.

The Method At A Glance

1. Prepare the tin and keep it ready in the fridge.
2. Gently melt your base. That means low heat and patient stirring.
3. Combine dry ingredients in a large bowl so everything is evenly distributed.
4. Pour the melted base over the dry mix and fold until coated.
5. Press into the chilled tin.
6. Chill until firm.
7. Slice with a warm, dry knife.
8. Store cold and serve cold or cool.

This overview helps you see where you are going before you begin. The full directions are in the recipe card below.

My White Christmas Memory

When I was eight, my mum let me be in charge of the Christmas slice for the first time. I stood on a stool and watched the copha disappear into a little pot like magic. We used a cracked plastic bowl that had a tiny blue flower pattern. She showed me how to fold without crushing the cereal. I wore the serious face kids wear when they are trying not to spill.

We pressed the mixture into a tin and waited, then argued gently about when we could cut it. I still remember the first square. It was cold on my tongue, creamy and crunchy and full of cherry surprises.

Every year when I make this white christmas recipe I think of that quiet December afternoon and the way Mum set me up to feel capable.

Serving Ideas And Platter Tricks

• Slice neat squares and arrange them in tight rows for a dessert table.
• Cut into tiny bites to sit alongside truffles and shortbread on a grazing board.
• For a Christmas lunch, pair with mango slices, cherries and mint leaves for colour.
• Dip the base of each square in melted white chocolate and sprinkle with pistachios for a luxe look.
• Wrap short stacks in baking paper and tie with red string for a sweet place setting gift.

Storage, Gifting And Travel

Store the slab in an airtight container in the fridge for one week. Separate layers with baking paper to protect the top. The slice travels well in a cooler bag for barbecues. For gifting, pack squares in tins or jars lined with baking paper. It also freezes for up to two months. Thaw in the fridge overnight.

Troubleshooting

My slice looks greasy
The base overheated. Next time melt on the lowest gentle heat possible and take the bowl off the pot before everything is fully melted. Keep stirring to finish the job with residual warmth.

The squares crumble when cut
You may have added too much dry mix or not pressed firmly enough. Warm the knife and cut with confident downward strokes. Chill longer if the weather is very warm.

White chocolate bloomed with faint streaks
Humidity can cause that. It is cosmetic only. Keep the slice chilled and covered.

Too sweet
Use tart cranberries and reduce glacé cherries a little. A good pinch of salt helps. A little grated orange zest gives balance.

Not sweet enough for your crowd
Fold through mini marshmallows for kid parties. They add light sweetness without over-sugaring the base.

Variations You Will Actually Make

1. Pistachio and cranberry
   Very pretty. Replace some sultanas with dried cranberries and add pistachios.
2. Tropical
   Add diced dried pineapple and mango, then finish with toasted coconut.
3. Macadamia and apricot
   A perfect Australian combination. Chop fruit small so the slice cuts cleanly.
4. Nut free school plate
   Skip nuts and use extra cereal with pumpkin seeds for crunch.
5. All white
   Use only white chocolate, coconut and rice cereal with vanilla. Elegant and mild.
6. Gingerbread spice
   Add ground ginger and a pinch of cinnamon for a spiced fragrance.
7. Candy cane sparkle
   Crush peppermint candy and sprinkle lightly on top before chilling.

White Christmas Recipe

Recipe by Ella McKenzieCourse: DessertDifficulty: Easy

Servings

24

servings

Prep time

20

minutes

Cooking time – including chilling

56

minutes

Calories

180

kcal

A reliable White Christmas Slice that sets well in summer and tastes creamy and bright. Choose a copha base, white chocolate base or a hybrid. The method keeps the cereal crunchy and the fruit evenly distributed. This is the white christmas recipe I make for hampers, school break-ups and easy dessert platters.

Ingredients

• Dry mix

• 3 cups crispy rice cereal

• 1 cup desiccated coconut

• 1 cup mixed dried fruit chopped small. Use a festive mix of glacé cherries, cranberries and sultanas

• 1 cup roughly chopped pistachios or slivered almonds. For nut free, use pumpkin seeds or more cereal

• Finely grated zest of 1 orange

• Pinch of fine salt

• Base, choose one of the three options below

• Copha base

• 250 g copha chopped

• 200 g white chocolate chopped

• White chocolate base only

• 600 g white chocolate chopped

• 1 tablespoon neutral oil such as sunflower to help with slicing

• Hybrid base, my favourite

• 150 g copha chopped

• 450 g white chocolate chopped

• Optional garnish

• Extra chopped pistachios

• Extra cranberries or dried cherries

• A little coconut to dust

Directions

• Prepare the tin :Line a 20 by 30 cm slice tin with baking paper, leaving overhang on both long sides. Pop the lined tin into the fridge. Cold tins help the mixture firm quickly.
• Combine the dry mix : In a very large bowl combine the cereal, coconut, dried fruit, nuts, orange zest and a good pinch of salt. Toss so everything is evenly distributed.
• Melt the base : Set a heatproof bowl over a saucepan with a few centimetres of barely simmering water. The bowl should not touch the water. Add your chosen base ingredients. Stir gently until mostly melted. Remove the bowl from the pot while there are still a few small unmelted pieces and keep stirring until smooth. If you are using the white chocolate only base, stir in the teaspoon of neutral oil for a clean slice later.
• Fold to coat :Pour the melted base over the dry mix. Using a silicone spatula fold and turn the mixture until every bit of cereal glistens and all the fruit looks coated. Work quickly but gently to keep the cereal from crushing.
• Press and level: Tip the mixture into the cold tin. Lay a sheet of baking paper on top and press firmly with your palms or the base of a measuring cup to remove air pockets and level the surface. Remove the top paper.
• Chill: Refrigerate for 40 to 60 minutes until set. In hot weather, leave it a full hour.
• Slice : Lift the slab onto a chopping board using the baking paper overhangs. Warm a large sharp knife under hot water and dry it well. Cut the slab into squares in confident downward strokes. Wipe and warm the knife as needed.
• Finish and store : Scatter with extra pistachios, cranberries and a light dusting of coconut if you like. Store in an airtight container in the fridge with baking paper between layers.

Notes

• For an all-white look use only white chocolate, coconut and cereal with vanilla.
  For a very sturdy picnic slice increase the copha by 50 g.
• To make it gluten free choose a certified gluten free crispy rice cereal and check your white chocolate brand.
• To freeze place squares in a container with baking paper between layers. Thaw in the fridge.
  To gift cut squares small and stack three or four inside a cellophane bag with a ribbon. Keep chilled until you head out.

Nutrition Snapshot

Figures vary with mix-ins. For a standard square made with the hybrid base you are looking at about 180 calories, 9 g fat, 22 g carbohydrates, 1 g protein. Remember that tray bakes are treats. Enjoy a square with coffee or share a plate after lunch.

Frequently Asked Questions

Case Study: The Hamper That Saved My December

Last year I promised hampers to five families. The month filled with concerts, sport presentations and a plumbing mishap. White Christmas Slice saved the day. I made a double batch on a Saturday morning while the kids decorated cards.

We packed small stacks into jars with red string and added mangoes, a jar of tomato relish and a few shortbread stars. Every family messaged a photo on Christmas Eve. The slice was the first thing to go. That is the power of an easy aussie recipe that delivers cheer without stress.

Conclusion

I love layered desserts and fancy tarts, but year after year the tray that empties first is this one. A white christmas recipe belongs in every Australian kitchen because it is simple, flexible and perfect for our sunny festive season.

Stir a big bowl of cereal and coconut, hide bright fruit inside, pour over a creamy base, then chill. You will have a plate that looks like celebration, tastes like childhood and makes your holiday hosting easier. If this becomes your new house slice, I will cheer from my kitchen table.

From my family to yours, happy cooking and happy Christmas.