Ginger White Chocolate Macadamia Cranberry Crunch Squares
Ginger White Chocolate Macadamia Cranberry Crunch Squares are a simple to put together treat that will suit all the cookie fans in your family. Gingery, fruity, nutty and chocolaty.
Servings: 8 squares
- 300 grams white chocolate - divided 10.5 ounces
- 55 grams unsalted butter 1/2 stick
- 150 grams ginger-nuts/gingersnaps 5 ounces
- 100 grams dried cranberries 3/4 cup
- 100 grams chopped macadamia nuts 3/4 cup
Line an 8 x 5 1/2 inch tin with baking parchment. (The tin does not need to be exactly this size as this is a very forgiving recipe).
In a microwave safe bowl or Bain-Marie melt 250 grams/8.5 ounces of the chocolate and all the butter together. Keep a close eye on this as white chocolate doesn't need long to melt.
While this is happening break your ginger biscuits/cookies into small pieces.
Pour the melted chocolate and butter over the broken cookies and add in the cranberries, reserving a few to sprinkle on top and also add in the chopped nuts.
Mix everything together making sure everything has a good coating of the chocolate and pour the mixture into your tin.
Gently press down either with your fingers or the back of a spoon until everything is relatively well compacted.
Melt the remaking chocolate and drizzle over the top and sprinkle the few remaining cranberries on top.
Pop your tin into the fridge and leave it to set for a few hours.
Then slice and enjoy. I found these Ginger White Chocolate Macadamia Cranberry Crunch Squares keep best in the fridge and they will keep well in a tin for a week.
- I cut mine into 8 good sized squares, but these can be cut into smaller squares to yield more portions.
Serving: 1square | Calories: 434kcal | Carbohydrates: 39.9g | Protein: 4.2g | Fat: 29.9g | Saturated Fat: 12.3g | Cholesterol: 23mg | Sodium: 74mg | Potassium: 176mg | Fiber: 1.8g | Sugar: 23.2g | Calcium: 70mg | Iron: 0.5mg