In need of a really simple, quick, no-bake traybake? Then these No-Bake Chocolate Date Krispies definitely fit the bill. Yes, you have to wait for the chocolate to set, but because it all comes together so easily, you can have this made and in the fridge in no time. And then a couple of hours later, you have a sweet, sticky traybake to enjoy.
I have a lot of other date recipes on the blog – my No-Bake Date Rolls are probably my favorite – but sometimes, you want a little chocolate in your traybake. I used dark chocolate in mine, even though I’m more of a milk chocolate fan. Feel free to use whichever you prefer.
And there’s really no major baking advice for this No-Bake Chocolate Date Krispies recipe. It’s just a case of melting and mixing. Just be sure to line your tin with baking parchment or it could prove tricky to get out the finished product. Oh, and make sure either the saucepan you use is large enough to mix the Rice Krispies in, or you transfer it all to a large bowl, otherwise you end up with Rice Krispies escaping all over your kitchen as you mix it all together.
8oz/225g dates, chopped
4oz/110g dark brown sugar
4oz/110g Rice Krispies
Melt half the chocolate and spread over the base of a lined 8inch/20cm square tin. Put it aside to harden.
Place the butter, sugar and chopped dates in a saucepan and melt over a gentle heat. Stir until well mixed and the sugar is melted. Remove from the heat, and cool slightly.
Stir in the Rice Krispies until well coated (or transfer the lot to a large bowl and mix) and then spread over the set chocolate in the tin.
Melt the remaining half of the chocolate and spread over the top. Leave to set, then cut into squares and enjoy!
I like to keep things as simple as possible here on ‘traybakes & more’. So, this Carrot Cake with Cream Cheese Frosting fits the bill! You don’t need a mixer, you only need one bowl. OK, so you need a bowl for the frosting as well, but you only need one bowl at a time. Just beat everything together, pour it into your tin and bake. No fancy tin needed – I even used my regular traybake tin for this. Which bakes faster, so you get cake sooner. It’s a win-win situation really.
These Mini Egg Blondies are essentially just my Butterscotch Squares recipe with Mini Eggs instead of nuts. I wanted to bake something for Easter and as everyone loves Mini Eggs, or at least everyone in the Traybakes’ household, this seemed the perfect modification. I’ve added Mini Eggs to my Toffee Rice Krispie Treats recipe in the past, and that has worked well, and is a great recipe if you want to really see the Mini Eggs in your bake. With these Mini Egg Blondies, they do tend to lose their color as they bake. But you are still left with large chunks of chocolate studded throughout each slice.
Viennese Fingers. Or you can pipe them in swirls and call them Viennese Whirls. Either way, this is a delicate, buttery, vanilla-scented shortbread biscuit. I chose to dip mine in chocolate, but you can also sandwich these together with buttercream. Or jam. Or jam and buttercream.
It’s taken me a while to get this recipe to work because, so many times before, I got a great tasting biscuit, but it just would not hold its shape when baked. Finally, I got it to work and these Viennese Fingers don’t (shouldn’t!) spread when in the oven and taste great too.
Mars Bar Buns are great but have you tried adding caramel to make Mars Bar Krispie Caramel Squares? Because everything is better with caramel. Or is that sprinkles? Anyway, this no-bake traybake takes a regular Mars Bar Traybake and adds a layer of caramel between the Rice Krispie layer and the chocolate topping, which ends up making it taste more like a Mars Bar. Everyone’s a winner!
Or more like a Milky Way, if like me, you’re in the US. Yes, almost 14 years living in the US and it still feels strange to be using a Milky Way bar when I need a Mars Bar for these Mars Bar Rice Krispie Caramel Squares.
These Ginger Cornflake Crispies are similar to the Cherry Cookies I made previously, mostly because the ‘crispy’ part of the biscuit comes from being rolled in crushed cornflakes before they are baked. And just goes to prove that cereal isn’t just for breakfast. Or for traybakes. You can use it in cookies as well!
Sometimes I wonder if many of these traybakes are just people taking the main ingredients in Fifteens and using them just a little bit differently, like in this Marshmallow Crunch Traybake. You have digestive biscuits, coconut, cherries and marshmallows, plus a few other standard baking ingredients.
Now, although this is called Marshmallow Crunch, it’s not actually all that crunchy. The base is a little crisp and the topping is sticky and gooey. Maybe, if you use a different sort of toffee it might come out a little crunchier, but whatever the case, it’s sticky and gooey and crisp and delicious! And not dissimilar to my Marshmallow Fudge Traybake, which is more caramel with a bit of marshmallow, rather than marshmallow with a bit of caramel – see, there are a lot of similar themes running through these recipes!
This Brandy Alexander Traybake is one for the grown-ups. I don’t have a lot of recipes with alcohol in them – my Iced Christmas Pudding perhaps being the only other one, so far – but now that I think about it, cocktail based traybakes could be the next big thing! But for now, this Brandy Alexander Traybake will be the beginning.
It’s a simple shortbread base with a very creamy, slightly boozy topping, flavored with brandy and chocolate liqueur. The topping sets well enough that the slices hold their shape, but it’s still soft and not at all rubbery! And the crumbled Flake bar on top is suitably retro. I was able to get hold of a couple of Flakes at my local Indian grocery store which saved a longer trip to the British/Irish import store, but if you can’t get one, then some chocolate shavings would work just as well.
I was making this Almond Shortbread and realized that I don’t have a regular shortbread recipe on the blog. I have a Brown Sugar Shortbread recipe and lots of traybakes with a shortbread base, but I have no idea how I have got this far without something as simple as plain shortbread. I will rectify that soon, but for today, it’s all about the Almond Shortbread.
The almonds in this come from the addition of ground almonds. I mean, if you want, you could add a drop or two of almond extract to amplify the almond taste, but it works like this. There’s a subtle almond taste and the coarser texture of the almonds adds a little more interest to the shortbread.
Date and Ginger Slab. It’s a dark, sticky, sweet, cake-like traybake. A little like a gingerbread but not as heavily spiced. And very dark and sticky from all the treacle. I have a recipe for Ginger Cake on the blog already and multiple recipes for traybakes with dates and traybakes with ginger and even some traybakes with dates and ginger like these Date and Ginger Crunchies, so this Date and Ginger Slab is in good company!