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.
Let’s talk about condensed milk. Specifically the size of the tins. I’m sure, when I was younger, you could get a tin that was 7oz/200g or thereabouts. Often referred to as a ‘small tin of condensed milk’ in my recipes. That size doesn’t seem to exist anymore (certainly not here in the US) so I’ve often found myself with half a tin of condensed milk left over.
Now, you could always make double the quantity of whatever it is that you’re baking.
Or you could make a fancy coffee or cocktail with it.
Or, you know, you could just take a spoon and finish it off…
Anyway, should you find yourself in this situation and are looking for something else to bake, I have added a new category to my recipes called ‘Half a tin of condensed milk’ (yes, it’s a little long, but it is suitably descriptive). Search for this and you will find several recipes that will use up the rest of that tin.
I hope this is helpful. And thank you to the blog follower whose comment led to this new category!
These Raspberry Ruffle Bars are another classic from my childhood. I made something similar (OK, almost identical) on the blog when I started, but because I wasn’t able to get raspberry jelly powder – and I have no idea why I couldn’t find here in the US, I have no problems now – I made it with cherry jelly instead. So, similar, but just not the same.
Anyway, I digress. Now to get back to the proper Raspberry Ruffle Bars. I know I say this a lot, but these are really easy. No baking required, just a bit of mixing and then melting some chocolate. A simple list of ingredients which is quite sticky to work with, but the stickiness is worth it in the end. They probably deserve one more warning, in that they are very sweet. Sugar, condensed milk and the jelly are all pretty sweet, so I wouldn’t use sweetened coconut if you can help it! But, cut them into small squares instead of larger bars and everything in moderation!
It was still a little too hot here to be turning on the oven more than necessary, so these Chocolate Coconut Bars were the perfect no-bake traybake to make. They are also quite sticky and liable to melting, so are probably best kept in the fridge, which makes them perfect for hot days. Or cold days. Or any day.
And it couldn’t be easier. Melt chocolate. Let it set. Melt butter and condensed milk, add cherries and coconut. Cover with more chocolate!
Warning: this Marshmallow Fridge Traybake is very sweet, very gooey and very delicious! It’s got a digestive and coconut biscuit base that is topped with caramel and marshmallow and delivers a serious sugar rush.
It’s another no-bake traybake and although it takes a bit of time to cook the caramel layer, it’s pretty easy to put together. And very quick to disappear in our house. It’s also a useful recipe to have as it uses up the remainder of a tin of condensed milk that you may have opened for another recipe.
Second warning: this is really sticky to work with, especially when you get to the marshmallow swirl, so my advice is to work quickly and be prepared to get melted marshmallow stuck to places other than the caramel layer.
It was time for another no-bake traybake and this Chocolate Ginger Traybake is an easy one. And it doesn’t need flour or eggs! It’s a double-ginger, chocolatey slice, topped with yet more chocolate.
The base has both ginger snap biscuits and crystallized ginger in it for an additional spicy, sugary kick. And the condensed milk makes the base gooey and squidgy. The base is a little on the soft side if you leave it sitting out, so these might be best kept in the fridge, especially if your kitchen is particularly warm.
This is about as simple as it gets. Chocolate & Apricot Wedges.
OK, so the wedges are purely an aesthetic thing, you can cut these into any shape you want. And the apricot is purely a suggestion, you can use any dried fruit that you want. But it’s as simple as melting some chocolate and butter, crushing some biscuits and mixing it all together. Then waiting long enough for it to set so you can eat it.
It’s definitely a useful recipe to have for those times you need a quick and easy no-bake traybake.
This is not a recipe for traditional Fudge Squares. There is no need for a thermometer or trying to reach the ‘soft ball’ stage with your sugar mix. These Fudge Squares are an easy, no-bake traybake where you mix a caramel syrup with crushed Digestive biscuits (or Graham Crackers) and top it all with chocolate. Yum!
Amazingly, my little blog is now over a year old! Belated Birthday Greetings to the blog and a huge thank you to everyone out there who has liked, read, commented and (most importantly) baked this past year. To celebrate, here’s another classic traybake – the No-Bake Mint Aero Traybake!
We had our first flurries of snow in the week before Thanksgiving this year. When I’m clearing several inches (hopefully not feet!) of snow off our driveway later in the winter, I shall try to remember the look of sheer joy on Little Miss Traybakes’ face when she saw the sprinkling of flakes outside. It won’t make the snow shoveling any easier but I’m hoping it’ll make me smile! It’s not the earliest I’ve ever seen snow over here and there certainly wasn’t enough to make even the smallest of snowballs, so I’ve been making these No-Bake Marshmallow Snowballs in the kitchen instead.