Grytviken Snow Slice
Overview
Grytviken Snow Slice is a no bake, wintry tray slice inspired by the polar landscapes and storied seafaring stops around South Georgia. Think of a soft, creamy base with the quiet crunch of crushed biscuit, a flurry of snowy coconut, and a smooth top layer of silky white chocolate. The name nods to a harbor of ice and wind, yet the slice itself is all comfort: a pantry friendly project that sets in the fridge while you get on with the day. Whether you serve it as a tea time square, an after dinner sweet, or a lunchbox treat, each bite brings gentle sweetness and a clean, cold weather vibe, brightened with a hint of lemon and fragrant vanilla.
Why this slice works
- Simple method with no oven needed and minimal cleanup.
- Balanced texture: crumbly base and creamy top.
- Flexible flavors: a whisper of lemon and a vanilla snow note from vanilla.
- Great make ahead dessert that firms up in the fridge.
Ingredients
- 250 g crushed biscuits
- 150 g desiccated coconut, plus extra for sprinkling
- 395 g tin sweetened condensed milk
- 120 g melted butter
- 1 tsp vanilla
- Finely grated zest of 1 lemon
- Pinch of sea salt
- 200 g chopped white chocolate
- 60 g powdered sugar (optional, for a sweeter top)
Step by step preparation
- Prepare the pan: Line a 20 cm square tin with baking paper, leaving an overhang for easy lifting. Lightly grease to help the paper stick to the corners.
- Crush the base: Pulse or bash the biscuits into fine crumbs with a few small pebbly bits for texture. Tip into a mixing bowl and stir in the desiccated coconut.
- Bind the mixture: In a small saucepan, melt the butter gently until liquid but not browned, then take off the heat. Whisk in the sweetened condensed milk, vanilla, finely grated lemon zest, and a pinch of sea salt until smooth and glossy.
- Make the base: Pour the warm mixture over the biscuits and coconut. Stir until every crumb is evenly coated and clumps hold when pressed. Scrape into the lined tin and press firmly into an even layer using the back of a spoon or a flat cup. Chill for 15 minutes to begin to set.
- Mix the topping: Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, stirring gently until smooth, about 5 minutes. Off the heat, sift in the powdered sugar if using, and whisk until satiny. If it thickens too much, stir in a spoonful of warm sweetened condensed milk to loosen.
- Finish and set: Pour the topping over the chilled base, smoothing to the edges. Sprinkle a light snow of extra coconut on top. Chill until firm, at least 1 hour (for the cleanest slices, aim for 2 hours).
- Slice and serve: Use the paper to lift the slab from the tin. Warm a knife under hot water, dry, then cut into neat bars or squares. Wipe and warm the blade between cuts for glassy edges.
Flavor notes and adjustments
- Citrus lift: Increase the grated lemon zest for extra brightness or add a few drops of juice to the topping mixture.
- Sweetness level: Add or reduce the powdered sugar in the top layer to taste.
- Salt balance: A tiny pinch of sea salt enhances the creaminess of the white chocolate.
- Texture tweak: Leave some chunkier pieces of biscuits for more crunch, or crush very fine for a smoother base.
Serving and storage
Serve chilled for the cleanest bite and a brittle snap from the top layer of white chocolate. Store slices in an airtight box in the refrigerator for up to five days. For a frosty presentation, dust with a flurry of coconut right before serving. If transporting, keep the box cool and flat so the topping remains smooth and glossy.
Make ahead and batching
This tray bake is ideal for planning ahead. Assemble the base, chill for 15 minutes, add the topping, and then chill for at least 1 hour. It also freezes well: wrap the slab or individual pieces, then thaw in the fridge. Before serving, refresh with a light sprinkle of coconut to recreate that fresh snow look.
How to enjoy
Pair each square with hot tea or coffee to contrast the cool, creamy center. A citrus tea amplifies the hint of lemon, while a vanilla scented brew echoes the warm note of vanilla. For gatherings, cut into small diamonds and finish with a tiny pinch of flaky sea salt on each for a sweet salty lift.