traybakes & more

retro recipes for the modern baker

Category: Traybakes (page 1 of 2)

Mallow Squares

Chocolate! Marshmallow! Weetabix?! Yes, you did read that correctly. These Mallow Squares have Weetabix in the base. Mixed with some sugar and coconut, of course, I’m not going to try to pretend that these are some sort of breakfast food!

I guess it shouldn’t be all that surprising that there are traybakes out there with Weetabix in them, I have used Cornflakes (here) and Rice Krispies (here) before and I’m sure I’ve got a few recipes somewhere that use All-Bran. Breakfast cereals are a staple ingredient in the traditional traybake world!

If you’re in the US (or elsewhere) and haven’t heard of Weetabix, I’ve had no problems finding it at Trader Joe’s or even at my local Wegmans. It’s a bit of a classic breakfast food back home and is somewhat like Shredded Wheat. Although not quite the same. But, like I said, I’ve never had a problem buying it here.

So, the base for these does taste a little like sugary, coconutty Weetabix. Then you add a layer of squishy, sticky marshmallow and top it all with chocolate. And Mr Traybakes remarked that the mallow layer tasted like the filling in a Wagon Wheel. Only it’s a lot, lot thicker. What’s not to like!?

Making the marshmallow layer isn’t all that complicated. It does require quite a lot of whisking, so a free-standing mixer would be best here, but a hand-held electric mixer would also do the job. I did wonder if it would all work out in the end as the instructions are just to ‘boil for 3 minutes’ with no mention of temperatures or sugar thermometers. And it all came together beautifully!

Ingredients

Base

3 Weetabix, crushed

4oz/110g/1 cup desiccated coconut

5oz/150g/¾ cup brown sugar

4oz/110g/1 stick butter, melted

4oz/110g/¾ cup plain flour (all-purpose flour)

Marshmallow

8oz/225g/1 cup sugar

6 fl oz/180ml/¾ cup water

1 sachet gelatine (this is a ¼ oz/7g packet)

1 tsp vanilla extract

7-8 oz/200g chocolate, for topping

Method

1.  Preheat oven to 325F/160C.

2.  Mix all the base ingredients together and spread into a well-lined tin (the mallow is very sticky!) I used a 9″/23cm square tin. Bake for 15-20 minutes and set aside to cool.

3.  Dissolve the gelatine in the water in a saucepan, then add the sugar.

4. Bring this mixture to a boil and boil for 3 minutes.  Let the mixture cool and then whisk at high speed until thick, white and glossy.  This took me about 10-15 minutes. Add the vanilla at the end, then whisk briefly to incorporate.

5. Spread the mallow mixture over the base and let it firm up.  Then top with the melted chocolate.

6. Cut into squares when set. The mallow will be pretty squishy but it all springs back into place nicely after you’ve cut the slices. Enjoy!

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Neapolitan Squares

Although not exactly the same as Neapolitan ice cream, the three layers on this Neapolitan Squares traybake look similar enough to earn the name!

It turns out that Neapolitan ice cream was originally available in a variety of flavours and then the chocolate, vanilla, and strawberry combination took over as these were most popular in the USA at the time.

While there isn’t chocolate or vanilla in this Neapolitan Squares traybake, it has a digestive/graham cracker base, a sticky coconut middle and a pink-hued strawberry buttercream topping!

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Alice Cakes

I have multiple recipes for Alice Cakes, but I don’t remember eating these growing up. But there are many recipes I have encountered that are unfamiliar to me, that’s one of the pleasures of baking for this blog, I get to discover all sorts of new treats.

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Paradise Squares

I won’t try to claim that these traybakes will transport you to a tropical island.  If that is your idea of paradise.  Perhaps your idea of paradise is sitting in my kitchen in the middle of a New England winter watching Little Miss Traybakes paint a masterpiece with her new watercolor set while ignoring the housework?  No?!  Unfortunately, that’s all that I can offer right now.  That, and a recipe for these Paradise Squares traybakes.

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Apple Traybake

There’s a chill in the air in the mornings, the trees are changing into a variety of reds and golden tones, there are tour buses full of ‘leaf-peepers’ stopping off in my historic New England town on their way to find the best foliage…and Little Miss Traybakes has been asking for some time now when we are going apple picking!

Yes, it’s Autumn again!  Or Fall, if you prefer.

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Poor Man’s Florentines

I know that I claim that a lot of these recipes are incredibly easy to make, but this one has to be near the top of the list of easy traybakes.  It was quick to assemble and really only requires some chopping, butter melting and biscuit crushing.

Now, this is my third attempt at making a florentine style traybake.  The two previous recipes hadn’t been very successful, so I was taking quite a gamble trying yet another florentine recipe!  But this one worked!  And they are rather yummy.

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Yum Yum Cakes

This was a new traybake for me, but at the same time there is something familiar about it.  Perhaps I have eaten it in the past or maybe it’s just the combination of ingredients.  Or maybe the meringue layer made me start to think about pavlova…

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S’mores Traybake

Ever since I started this blog, I’ve spent a lot of time thinking about baking and traybakes and baking traybakes…and after a while, I began to think about making some ‘new’ traybakes (hey, the classics all had to start somewhere!)

Living in the US, we have been introduced to s’mores and they have been a firm favorite in our house ever since – especially with Little Miss Traybakes.  For anyone who doesn’t know what a s’more is, you sandwich a piece of chocolate and a toasted marshmallow between two graham crackers (which are more or less like digestives) and then attempt to eat it without getting too much sticky marshmallow all over your face and hands (or is that just Little Miss Traybakes?!)

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Ginger Shortcake

I’ve already posted my favourite Ginger Nut recipe, so when I found a Ginger Shortcake recipe in one of my books, I knew I had to try it.

Now, the recipe said to bake the base for an hour.  A whole hour.  Granted, the temperature isn’t set too high, but an hour seemed rather long to me, so I decided to start checking it after 30 minutes or so and take it from there.  And I’m glad I did.  The shortcake was starting to darken after 30 minutes and had I baked it for the full hour, I dread to think what colour it would have been.  In the end it was a little crisper around the edges and softer in the middle, which I preferred.

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Apollo Brownies

Another unusually named traybake.  It may be named after the son of Zeus, it may be named after the NASA space missions, it may even be named after the Battlestar Galactica character.  Who knows?! (Seriously, if anyone does know, I’d be interested to find out.)

This traybake was remarkably easy to make – chop, crush, melt and mix and pop it into the oven.

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