Ingredients:

  • 525g high-quality white chocolate chips
  • 400ml sweetened condensed milk
  • 0.25 tsp fine sea salt
  • 1 tsp pure vanilla extract
  • 150g dried cranberries
  • 75g chopped toasted pecans
  • 1 tbsp fresh orange zest

Instructions:

  1. Line an 8x8 inch square pan with parchment paper, ensuring the paper extends over the sides for easy removal.
  2. Place the 525g high-quality white chocolate chips and 400ml sweetened condensed milk in a medium saucepan. Note: Using a heavy bottomed pan helps distribute heat evenly and prevents scorching.
  3. Heat over low medium heat, stirring constantly with a spatula until the mixture is smooth and glossy.
  4. Remove the pan from the heat immediately and stir in the 0.25 tsp fine sea salt and 1 tsp pure vanilla extract.
  5. Add the 150g dried cranberries, 75g chopped toasted pecans, and 1 tbsp fresh orange zest.
  6. Stir gently until the fruit and nuts are evenly distributed throughout the white chocolate mixture.
  7. Pour the mixture into your prepared pan and use the back of a spoon to level the top.
  8. Refrigerate for at least 2 hours or until the center feels firm and no longer tacky.
  9. Lift the parchment paper to remove the block and cut into 36 even pieces using a sharp, warm knife.