Description
Holiday Heaven Bites are festive no-bake treats layered with a buttery biscuit crust, creamy salted caramel, and rich chocolate topping. These bite-sized desserts combine crunchy, smooth, sweet, and salty flavors, making them perfect for holiday parties, cookie exchanges, and edible gifts.
Ingredients
- 1 sleeve (about 150g) graham crackers or digestive biscuits, finely crushed
- 80g unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
- 1 can (300g) sweetened condensed milk
- 60g unsalted butter
- 2 tablespoons golden syrup or light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt, plus extra for sprinkling
- 200g dark or semi-sweet chocolate, finely chopped
- 1 tablespoon coconut oil or vegetable shortening
- Festive sprinkles, crushed candy canes, or edible gold dust for decoration
- 1/2 cup toasted pecans or walnuts, finely chopped (optional)
- 1 teaspoon espresso powder (optional)
- Fresh orange zest (optional)
Instructions
- Line an 8×8-inch (20×20 cm) square pan with parchment paper, leaving overhang on the sides.
- In a bowl, combine crushed graham crackers, melted butter, sugar, and salt until the texture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan to form the crust.
- Freeze the crust for 15 minutes while preparing the caramel layer.
- In a saucepan over medium-low heat, combine sweetened condensed milk, butter, and golden syrup.
- Cook while stirring continuously for 8–10 minutes until the caramel thickens and turns light golden.
- Remove from heat and stir in vanilla extract and flaky sea salt.
- Pour the caramel over the chilled crust and spread evenly. Sprinkle extra sea salt if desired.
- Freeze for 20 minutes until the caramel firms.
- In a heatproof bowl, melt the chocolate and coconut oil together in 30-second microwave intervals, stirring until smooth.
- Pour the melted chocolate over the caramel layer and spread evenly.
- Quickly decorate with festive toppings before the chocolate sets.
- Refrigerate for at least 2 hours until completely firm.
- Lift the dessert from the pan using the parchment overhang.
- Cut into bite-sized squares using a warm sharp knife for clean edges.
Notes
- Warm the knife under hot water and wipe dry between cuts for neat squares.
- Dark chocolate balances the sweetness of the caramel best.
- Add peppermint extract and crushed candy canes for a festive mint variation.
- Store in the refrigerator for up to 2 weeks.
- Freeze in an airtight container for up to 1 month.
- These treats are best served chilled or slightly cool.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 125
- Sugar: 10 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
