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Rum and white chocolate Christmas truffle slice. Photo / Babiche Martens

Makes 16 slices or truffles

1 packet round wine biscuits
2x 180g bars white chocolate
1 packet glace cherries, sliced
3/4 cup apricots, thinly sliced
1 tsp lemon zest
2 Tbs rum
1 tsp vanilla
200g butter, melted
1/2 cup condensed milk
3/4 cup dessicated coconut, plus extra to ice

1 Either whiz the biscuits in a food processor or place in a bag and crush with a rolling pin. Keep the texture crumbly and not too fine. Add one bar of chocolate, finely chopped.

2 Put the cherries, apricots, lemon, rum and vanilla into a saucepan and gently heat until soft. Cool.

3 Add the fruit to the biscuits with the melted butter, condensed milk and coconut. Stir well then press into a lined 20x30cm slice tin.

4 Melt the other bar of chocolate and drizzle over the slice then sprinkle with the extra coconut. Refrigerate until firm - this slice can be made up to a week in advance.

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