White Chocolate Cranberry Traybake (No Bake)
Easy biscuit traybake with white chocolate and cranberry fudge on top.
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Servings: 12 servings
Calories: 522kcal
Ingredients
- 450 g Digestive biscuits
- 120 g Butter, melted
- 120 ml Condensed milk (from a 397g tin)
Topping:
- 250 g White chocolate
- Remaining condensed milk from the tin (approx 277ml)
- 100 g Dried cranberries (plus an extra small handful)
Instructions
- Line an 8x8-inch tin with baking paper.
- Crush the biscuits into fine crumbs using a food processor or blender then pour them into a large bowl.
- Add the melted butter and 120ml of the condensed milk. Mix well until the crumbs are evenly coated.
- Press the biscuit mixture into the bottom of your lined tin.
Topping:
- Break the white chocolate into pieces and place it in a saucepan with the remaining condensed milk. Melt them over low heat on the stove, stirring gently until there are no lumps left. The mixture should look thick and glossy.
- Remove the pan from the heat and stir in the cranberries.
- Spoon the topping over the biscuit base in the tin and spread it out to the edges. Top with a few more cranberries.
- Refrigerate for 4 hours to set then cut into slices and enjoy!
Video
Notes
- Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1slice | Calories: 522kcal | Carbohydrates: 66g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 312mg | Potassium: 283mg | Fiber: 2g | Sugar: 47g