BY: CHEF JANET CRAIG
This is a non- bake bar that is fast, looks great and so pretty for Christmas!This is an incredible rich candy-like dessert. A small piece goes a long, delicious way. For a more intricate icing, drizzle melted red currant jelly in straight lines over the icing and with the point of a knife draw straight through the lines to make a pretty design.
Place about 8 oz (250 g) of shortbread cookies in food processor to make the crumbs.
1/2 cup (125 mL) unsalted butter
1/4 cup (50 mL) whipping cream
3/4 cup (175 mL) chopped white chocolate
1-1/2 cups (375 mL) shortbread cookie crumbs ( I use PC shortbread cookies)
1 cup (250 mL) dried cranberries
1 cup (250 mL) desiccated coconut
2 tbsp (25 mL) unsalted butter
1-1/2 tbsp (22 mL) warm water
1/2 tsp (2 mL) lemon juice
1-1/2 cups (375 mL) icing sugar
- Combine butter and whipping cream in pot. Bring to boil, remove from heat and stir in chocolate. Cool slightly, then stir in crumbs, cranberries and coconut.
- Line an 8 x 8 inch (20 x 20 cm) square mould with parchment paper. Spoon in chocolate, cookie mixture. Refrigerate until set, about 1 hour.
- To make icing, melt butter and mix with water and lemon juice. Beat in icing sugar until consistency is smooth. Spread over top of dessert with at warm palette knife.