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Macadamia, pistachio and cranberry chocolate bites


Makes: 25 squares
timePrep time: 25 mins
timeTotal time:
Macadamia, pistachio and cranberry chocolate bites
Recipe photograph by Martin Poole

Macadamia, pistachio and cranberry chocolate bites


Makes: 25 squares
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
233Kcal
Fat
15gr
Saturates
7gr
Carbs
19gr
Sugars
16gr
Fibre
1gr
Protein
4gr
Salt
0.1gr

Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes
Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes

Ingredients

For the base
  • 150g pistachio kernels
  • 85g plain flour
  • 100g caster sugar
  • 50g butter
  • 150g dark chocolate (60% cocoa solids), chopped
  • 2 medium eggs
For the topping
  • 100ml double cream
  • 300g cook's Belgian white chocolate, roughly chopped
  • 50g pistachio kernels, roughly chopped
  • 50g dried cranberries
  • 50g macadamia nut halves, roughly chopped
  • 13 sticks from a 70g pack Mikado white chocolate biscuits (pretzel sticks), halved
  • festive ribbon, to decorate

Step by step

Get ahead
These can be made up to 3 days in advance. They can also be frozen; defrost in the fridge and slice as in step 5.
  1. Line a 20cm square cake tin with baking paper. Preheat the oven to 180°C, fan 160°C, gas 4.
  2. Place 100g pistachios in a food processor with the flour and sugar and whiz until finely ground. Tip into a mixing bowl. Roughly chop the remaining 50g pistachios and stir in to add a coarser texture.
  3. Melt the butter in a small pan, remove from the heat, add the dark chocolate and stir until melted. Pour onto the pistachio mix and add the eggs. Beat together well, then spread in the prepared tin and level the top. Bake for 15-18 minutes. Leave to cool in the tin.
  4. For the topping, put the double cream in a small pan and bring to just below the boil. Add the white chocolate and leave for 5 minutes to melt then stir until smooth and pour over the biscuit base. Sprinkle over the pistachios, cranberries and macadamias and leave to set in the fridge.
  5. Cut into 25 cubes (about 4cm square). Use a skewer to make a hole in the middle of each piece and insert half a Mikado stick into each piece, tying with ribbon, if you like. Remove from the fridge 30 minutes before serving to soften slightly.

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