No-bake slices are such an easy way to satisfy your sweet tooth and this version is a great way to use up left over Christmas ingredients. This chocolate slice has a delicious hint of pistachio and cranberries and is coated with a generous serving of chocolate, so it’s sure to be a hit with those who can’t resist a chocolatey treat during the festive season. The recipe calls for dark chocolate, but you can swap it for milk or white chocolate if you prefer.

Ingredients

• Melted butter, to grease
• 1 x 250g packet Scotch finger biscuits, broken into large pieces
• 105g dried cranberries
• 135g pitted dates, coarsely chopped
• 75g unsalted pistachio kernels
• 3 x 200g packets dark cooking chocolate, coarsely chopped

Method

1. Grease a round 23cm springform pan with the butter.
2. Line the base and side with non-sticking baking paper.
3. Combine the biscuit, dried cranberries, dates and pistachios in a large bowl.
4. Meanwhile place the chocolate in a large heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water).
5. Stir with a metal spoon for 3 to 4 minutes.
6. Pour chocolate over the biscuit mixture, stirring to coat. Spoon the mixture into the prepared pan.
7. Use the back of a spoon to press the mixture into the pan and smooth the surface.
8. Place in the fridge for 1 hour. Remove from the pan and cut into slices to serve.

Do you like shortbread?