Skip to main content
FR
FR
Main Content
Photo for - No-Bake Chocolate Cranberry Pistachio Triangles

No-Bake Chocolate Cranberry Pistachio Triangles

The perfect way to add a little pop of colour to any festive cookie tray. Since they don’t require baking you can prepare them while something else is in the oven.

  • Yields: 32 triangles
  • Preparation: 15 minutes

Ingredients

  • ½ cup (125mL) GAY LEA - Unsalted Butter
  • 7 semi-sweet chocolate squares, chopped, 28g each
  • 2 tbsp (30mL) corn syrup
  • 2 cups (500mL) chocolate wafer crumbs
  • 1 ⅓ cups (325g) white chocolate chips
  • ¾ cup (175mL) dried cranberries, chopped
  • ⅓ cup (75mL) pistachios, chopped

Instructions

  1. Line a 9-inch (2.5 L) square baking pan with enough parchment paper to overhang the edges.
  2. In a large saucepan over low heat, combine butter, chocolate, and corn syrup. Heat, stirring constantly, until chocolate is melted, and mixture is smooth.  Remove from heat.  Stir in chocolate wafer crumbs.  Mix well. Spread evenly in prepared pan.  Chill while preparing topping.
  3. In a small saucepan over low heat, melt white chocolate chips, stirring constantly until smooth.  Stir in cranberries.  Spread evenly over base.  Sprinkle pistachios on top, pressing in lightly.  Refrigerate until chocolate is firm, about 2 hours.  Using parchment paper as handles, transfer squares from pan to cutting board.  Cut into triangles.
  Variations:
  • Replace dried cranberries with dried cherries.
  • Replace white chocolate chips with milk chocolate chips.
 
  • Cut and serve these at room temperature.
  • Chocolate is easy to melt if placed in a heat proof bowl over simmering water.
Photo of - No-Bake Chocolate Cranberry Pistachio Triangles

Ingredients

  • ½ cup (125mL) GAY LEA - Unsalted Butter
  • 7 semi-sweet chocolate squares, chopped, 28g each
  • 2 tbsp (30mL) corn syrup
  • 2 cups (500mL) chocolate wafer crumbs
  • 1 ⅓ cups (325g) white chocolate chips
  • ¾ cup (175mL) dried cranberries, chopped
  • ⅓ cup (75mL) pistachios, chopped