retro recipes for the modern baker

Category: Traybakes (Page 1 of 4)

Mars Bar Krispie Caramel Squares

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.

A stack of Mars Bar Rice Krispie treats with an extra layer of caramel

A nice straightforward no-bake recipe. Take your time when you’re melting the Mars Bars for the base layer. The butter will melt, the chocolate will melt, the syrup will encorporate nicely and you’ll be left staring at blobs of unmelted nougat. But stick with it, keep stirring and it will all eventually turn into a wonderful, chocolatey sauce to coat the Rice Krispies.

Take your time with the caramel too. Use a gentle heat, stir it frequently and don’t let it catch on the bottom of the saucepan or you’ll end up with burnt bits in your caramel. And nobody wants that.

The recipe needs four regular sized Mars Bars. And I could only get fun size ones. But as long as you have about 200g (approx. 7 oz) of Mars Bar it doesn’t really matter what size they are.



4 regular size Mars Bars (or Milky Way bars in the US), approx 200g/7oz

1 tbsp golden syrup

3oz/85g butter

4oz/110g Rice Krispies/puffed rice cereal

Caramel Layer

4oz/110g butter

3oz/85g dark brown sugar

2 tbsp golden syrup

7oz/200g condensed milk (half a regular tin)

8oz/225g chocolate for topping


  1. Cut the Mars Bars into slices and place in a saucepan with the butter and syrup. Melt over a low heat until you have a uniform, chocolatey sauce.
  2. Mix the Mars Bar sauce into the Rice Krispies and press into a lined 8 inch/20cm square tin.
  3. Next, place the butter, sugar, syrup and condensed milk into a saucepan and melt over a gentle heat until simmering, stirring frequently. Simmer for about 5 minutes (keep stirring!) then pour over the base. Put it in the fridge to set.
  4. Melt the chocolate and pour over the caramel. Leave to set and then cut into slices and enjoy!
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Brandy Alexander Traybake

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.

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Almond Shortbread

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.

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Date and Ginger Slab

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!

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Green Squares

Green Squares. Yep, that’s it, just Green Squares. It’s like playing Catchphrase with traybakes. “Say what you see!” I’ve flicked past this recipe several times when looking for something new to bake for the blog, but this time I had some apricot jam in the house and plenty of ground almonds, so I thought I’d give it a go.

There’s a little more work involved here. You need to make pastry, although it doesn’t need to be blind-baked. Then there’s the jam layer, the almond sponge and then the final icing layer. But you’re rewarded with a sweet, almondy slice that makes it worth the effort.

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Shortbread Krispies

These Shortbread Krispies join the ranks of the many traybakes that either have a shortbread base or are made with Rice Krispies. (If you’re looking for a classic Northern Irish traybake made with Rice Krispies, then the Mars Bar Traybake would be a good place to start!)

It’s a straightforward, classic shortbread base topped with a classic chocolate Rice Krispie treat. I was a little concerned that the two layers wouldn’t actually stick together, but they do! That doesn’t stop Little Miss Traybakes from dissecting the traybake into separate layers, but her food quirks are her own business!

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Mandarin Creams

I don’t remember eating these Mandarin Creams as a child, but there are some handwritten notes by Mummy Traybakes on the recipe, so maybe my memory is failing me!

It’s a simple digestive biscuit base, topped with a creamy, marshmallow and mandarin orange layer. I feel it’s a bit similar to a Pineapple Delight (which frankly is up there with Fifteens as one of the classic Northern Irish traybakes) especially because of the fruit and digestive biscuits.

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Chocolate Coconut Bars

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!

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