No Bake White Chocolate Cranberry Pecan Bars | BakeThenEat.com
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No Bake White Chocolate Cranberry Pecan Bars

No Bake White Chocolate Cranberry Pecan Bars are a great bar for snacking on or placing into lunch boxes. A biscuit base with a white chocolate fruit and nut topping.
Prep Time2 hrs 30 mins
Total Time2 hrs 30 mins
Course: Bars / Slices / Tray-bakes
Cuisine: British
Servings: 8 large / 16 small squares
Author: Emma

Ingredients

  • 450 grams digestives blitzed into fine crumbs 15 1/2 ounces or 4 and 1/2 cups of crumbs
  • 2 teaspoons ground ginger
  • 400 grams white chocolate - divided 14 ounces
  • 1 x 397 gram tin condensed milk 14 ounces
  • 60 grams pecans 1/2 cup
  • 50 grams dried cranberries 1/3 cup

Instructions

  • Lightly grease an 8 inch / 20cm square tin and line it with parchment paper leaving a little overhang so it is easy to get out later.
  • In a food processor blitz the digestives or graham crackers until they are fine crumbs. If using pre-boxed crumbs then measure / weigh them out into a large bowl. Mix the ginger into the crumbs.
  • In a large saucepan over a very low heat gently melt 300 grams (10 1/2 ounces) of the white chocolate along with the condensed milk. Keep staring until the chocolate has fully melted.
  • Working quickly so it doesn't set on you pour the crumbs into the white chocolate mix and stir to mix everything together.
  • Then pour the mixture into your pre-prepared pan, press it down with the back of a spoon, cover it with clingfilm / plastic wrap and place it into the fridge for at least an hour to chill.
  • When your hour is up, chop your pecans up into small pieces and place them in a dry frying pan and gently heat them up over a low heat for 5 to 7 minutes, turning them every few minutes.
  • Take the pecans off the heat and place them to one side.
  • Melt the remaining 100 grams (3 1/2 ounces) of white chocolate in the microwave in 30 second blasts and spread it over the top of your biscuit base with the back of a spoon.
  • Sprinkle the pecans and cranberries over the top and cover again with clingfilm / plastic wrap and place back in the fridge for minimum 1 hour.
  • Take it out of the fridge and cut it into 8 large bars or 16 smaller squares.
  • Kept in an airtight tin in the fridge these bars will last 10 days. At room temperature these bars will last between 5 and 7 days.