BY: CHEF JANET CRAIG
This is a non- bake bar that is fast, looks great and so pretty for Christmas!This is an incredible rich candy-like dessert. A small piece goes a long, delicious way. For a more intricate icing, drizzle melted red currant jelly in straight lines over the icing and with the point of a knife draw straight through the lines to make a pretty design.
Place about 8 oz (250 g) of shortbread cookies in food processor to make the crumbs.
1/2 cup (125 mL) unsalted butter
1/4 cup (50 mL) whipping cream
3/4 cup (175 mL) chopped white chocolate
1-1/2 cups (375 mL) shortbread cookie crumbs ( I use PC shortbread cookies)
1 cup (250 mL) dried cranberries
1 cup (250 mL) desiccated coconut
2 tbsp (25 mL) unsalted butter
1-1/2 tbsp (22 mL) warm water
1/2 tsp (2 mL) lemon juice
1-1/2 cups (375 mL) icing sugar
- Combine butter and whipping cream in pot. Bring to boil, remove from heat and stir in chocolate. Cool slightly, then stir in crumbs, cranberries and coconut.
- Line an 8 x 8 inch (20 x 20 cm) square mould with parchment paper. Spoon in chocolate, cookie mixture. Refrigerate until set, about 1 hour.
- To make icing, melt butter and mix with water and lemon juice. Beat in icing sugar until consistency is smooth. Spread over top of dessert with at warm palette knife.
Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.