In Australia, we enjoy golden sunshine and beach sand at Christmas rather than snow.
So, let’s update the traditional White Christmas slice with something more appropriate – a golden Caramilk Christmas Slice.
It’s beginning to look a lot like a Caramilk Christmas
If you’re a chocolate lover in Australia or New Zealand, you’ll know that Caramilk is pretty big right now. In my local supermarkets, it seems to sell out as soon as it hits the shelves.
While it’s absolutely divine straight from the packet, we’ve started getting a little creative with it in the kitchen too.
With Christmas on the horizon, I brainstormed some Caramilk cooking ideas and decided our traditional White Christmas recipe was ripe for a Caramilk makeover.
Christmas in Australia
Christmas in Australia is hot. Often stinking hot. It’s the season for BBQs and beach holidays, ice cream and fresh summer fruit.
But in my family, like many others with an English or European background, we favour tradition over practicalities. We sit down to a hot roast dinner on Christmas Day followed by some pudding with hot custard.
While some families have thrown away this tradition and enjoy a day at the beach, we’ve always gathered for a feast fit for a much cooler climate.
It’s what I’ve always known, and I have such lovely memories of my Nan Mac, mum and aunties cooking up Christmas lunch for our large extended family.
“Twelve sharp,” was Nan’s instructions year after year. And everyone obeyed.
She also had strict requirements for whoever was stuffing the chickens and no one would have dared suggest we switch to salads and cold meats.
I remember Nan and Pop’s little air-conditioner on overdrive most Christmas days. My mum, however, remembers the many Christmases without air-conditioning that came before those I remember.
Christmas Day at Nana Ling’s house must have been a very warm affair, with no air-conditioning a fuel stove to shift the summer temperatures up even higher!
Christmas traditions, old and new
While we do love our tradition, there have been a few welcome tweaks and additions over the years.
The Christmas Pavlova, for example, has become a new Australian tradition and is one of the highlights of my Christmas feast.
Here, I’ve given the traditional White Christmas Slice a little update.
I’ve substituted white chocolate for the golden magic of Caramilk so it reflects the golden sun and sand of our Aussie Christmas.
And the taste? Well, one of my taste testers has described this recipe as “dangerously good”. It’s also simple, perfect for whipping together for a Christmas party or as an added treat on Christmas Day.
What do you think? I’d love it if you could rate and review this slice below.
Caramilk Christmas Slice
- 360 grams Caramilk (2 x 180 gram blocks)
- 1 cup rice bubbles
- 100 grams red glace cherries
- 100 grams slivered almonds
- 3/4 cup sultanas
- 3/4 cup desiccated coconut
- 1/2 teaspoon vanilla extract
- Melt chocolate in microwave, using 20 second bursts and stirring between each burst.
- Add all other ingredients apart from vanilla extract. Stir to combine.
- Sprinkle vanilla extract over mixture and stir well to combine.
- Grease a slice tray and line with baking paper that overhangs the tray on each side. Place mixture into the tray.
- Smooth out evenly with your fingertips or the back of a spoon.
- Place into fridge for at least an hour to set.
- Once set, lift slice from tray using the paper overhanging each side of tray.
- Cut into squares using a warm knife. (Warm the knife using boiling water and then pat dry)