Dessert Christmas Treats

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.

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.