Prep 10 mins
Cook 2 hrs
I found this recipe in a Canadian Living Christmas magazine a number of years ago & have been making it ever since. The recipe calls for chopped dried cranberries, don't just stick to the original cranberry flavor, try cherry, pomegranate or whatever one you like. I usually just make my own chocolate wafer crumbs, they are not quite as sweet as the bought crumbs. You could make it gluten free by using a gluten free chocolate wafer. I know it uses corn syrup, which is on a lot of hit lists, but I have not found a suitable substitute for it. It is quick & easy to make & will freeze well. The silver dragees are not really necessary, but the little silver balls add to the presentation. It looks very festive on a Christmas baking tray. I hope you enjoy it!
- 1⁄3 cup butter
- 8 ounces semisweet chocolate, chopped
- 3 tablespoons corn syrup
- 2 cups chocolate wafer crumbs
- 1 cup white chocolate chips
- 1⁄2 cup dried cranberries, chopped
- 1 tablespoon silver dragees
- Melt butter, chocolate & corn syrup together.
- Stir in chocolate wafer crumbs.
- Spread in parchment lined 8 x 8 pan. If you pack the base into the tin before adding the toppings they won't stick to it. Let cool slightly.
- Sprinkle topping ingredients over base in order listed.
- Press down lightly to make sure the toppings stick & base is slightly compacted.
- Chill 2 hours.
- Cut into squares, I usually cut on the smaller side.
- Store between layers of wax paper in airtight container in fridge, or freeze.