White Chocolate Cranberry Traybake (No-Bake)

Name: White Chocolate Cranberry Traybake (No Bake)
Prep time: 20 min
Total time: 260 min
Ingredients: 450 g Digestive biscuits; 120 g Butter, melted; 120 ml Condensed milk ((from a 397g tin)); 250 g White chocolate; Remaining condensed milk from the tin ((approx 277ml)); 100 g Dried cranberries ((plus an extra small handful))

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This no-bake white chocolate cranberry traybake is fun and festive, and it's great for Christmas bake sales! You'll only need 5 ingredients and around 20 minutes of prep time to make it!

overhead image of white chocolate cranberry traybake slice

If there's anything better than a no-bake traybake, it's a Christmas one! I've been having so much fun creating new festive desserts lately, and this white chocolate cranberry traybake might have just become one of my favourites! It's made with a crumbly biscuit base and a rich, fudgy white chocolate topping, with dried cranberries dotted throughout for the perfect flavour and texture.

It's the kind of sweet treat that's suitable for anything: Christmas coffee mornings, bake sales, cosy movie nights, edible gifting, or just keeping in the fridge for whenever you want a pick-me-up. If you like no-bake Christmas desserts that look fancy but take hardly any effort, you're going to absolutely love this one!

Ingredients

Here's everything you need for this recipe...

Digestive biscuits: I used digestives for simplicity and to let the other flavours really shine through. This biscuit slice works with lots of different biscuits though, so use whichever ones you like best!
Butter: Melted butter helps to bind the biscuit crumbs together and creates a base that's similar to a no-bake cheesecake base.
Condensed milk: 1 tin (397g) of sweetened condensed milk. Don't get this confused with evaporated milk (a lot of beginner bakers do) as it will not work. Learn more about the difference between evaporated milk and condensed milk.
White chocolate: We'll mix this with the rest of the condensed milk to make a nice fudgy topping. You'll need 250g of regular white chocolate- any type is fine.
Dried cranberries: The star of the show! I prefer unsweetened cranberries as this is quite a sweet traybake already.

Kitchen tools

8x8-inch tin: As I do with almost all of my traybake desserts, I used an 8x8-inch tin for this one. It's decently thick so a 9x9-tin would work fine too.
Baking paper: This makes it super easy to lift your traybake out once it's set. I always leave some excess hanging over so the mixture doesn't accidentally get 'glued' to the sides of the tin.
Blender or food processor: To blitz the biscuits into fine crumbs. You can do this by hand too, but it'll take a lot of time and patience! I used my Ninja blender.
Mixing bowl: A large one, to mix the biscuit base ingredients together.
Saucepan: Or a heatproof bowl if you're using the microwave. This is needed to melt the topping ingredients together, plus the butter for the base.
Wooden spoon: Or two, for mixing!

slices of no bake white chocolate cranberry traybake on a plate

How to make no-bake white chocolate cranberry traybake

Step 1: Line an 8x8-inch tin with baking paper, leaving some excess hanging over the sides for easy removal later. Set it aside while you prepare the biscuit base.

Step 2: Add 450g of digestive biscuits to a food processor or high-powered blender and blitz until you have fine crumbs. There should be no big lumps in there.

Step 3: Pour the biscuit crumbs into a large bowl then add 120ml of melted butter and 120ml of condensed milk (save the rest of the tin for the topping). Mix well until the biscuit crumbs are evenly coated.

pouring condensed milk into a bowl of biscuit crumbs and melted butter

Step 4: Spoon the biscuit mixture into your lined tin and press it down into place. Try to make it as even as you can.

smoothing biscuit base into tin with a spoon

Step 5: Now add the rest of the tin of condensed milk to a saucepan along with 250g of white chocolate. Place the pan over low heat on the stove and stir gently until the chocolate has fully melted.

Step 6: Remove the pan from the heat and stir in 100g of dried cranberries. Then pour the mixture on top of the biscuit base and spread it out evenly. Top with more cranberries if you like.

stirring dried cranberries into the white chocolate topping

placing dried cranberries on top of the fudge

Step 7: Refrigerate your traybake for 4 hours until the topping is firm. Then just remove it from the tin, cut it into slices and enjoy!

Traybake tips

Make sure to crush the biscuits into fine crumbs. Otherwise, the base will be too crumbly when you cut into it. I use a high-powered blender then crush any lumps that are left with my fingers.
Melt the ingredients for the fudge topping slowly, over low heat. Don't try to rush it, as it might seize.
Add a touch of festive sparkle with Christmas sprinkles or edible glitter.

FAQs

How long does white chocolate cranberry traybake last?

This will keep well for around 5 days in an airtight container. Make sure to keep in the fridge for the best texture.

Can it be frozen?

Yes, for up to 3 months. You can either freeze the whole slab (wrapped tightly in foil) or place slices into an airtight container, using small pieces of baking paper to prevent them from sticking together as they freeze. To defrost, just pop it in the fridge and leave it overnight.

Can I use a different type of biscuit in the base?

Yes, most types of biscuits work really well in this type of traybake. I have used Jammie Dodgers, gingernuts, Bourbon biscuits, Custard Creams, Party Rings, and even Happy Faces!

slices of white chocolate cranberry biscuit traybake on a white surface

More Christmas traybakes

I hope you like my white chocolate cranberry traybake! If you make it at home, please leave a comment and rating to let me know what you think. Enjoy!