traybakes & more

retro recipes for the modern baker

Category: Traybakes (page 1 of 4)

Coffee Caramel Squares

This Coffee Caramel Squares traybake is essentially a regular Caramel Square/Millionaire’s Shortbread with the addition of coffee and some plain chocolate, which makes a darker, richer traybake with a subtle taste of coffee.

There is coffee in the shortbread base, as well as the caramel layer. If you can find it in the shops near you, then you can use Camp Coffee Extract for this recipe. I wasn’t able to get hold of any, so I used instant coffee instead. Just dissolve the instant coffee in a small amount of boiling water – 1 tbsp water for 2 tbsp coffee in the base – or for the caramel layer, I added the coffee directly to the mix and as it heated up, the granules dissolved.

Another one that disappeared quickly in the Traybakes House. I kept mine in the refrigerator, as summer was heating up here. It helps keep the chocolate crisp and stops the caramel going too gooey!

Ingredients

Base

6oz/175g plain flour (all-purpose flour)

4oz/110g butter

1oz/28g soft brown sugar

2 tbsp coffee essence (or 2 tbsp instant coffee dissolved in 1 tbsp boiling water)

Caramel

2oz/55g light brown sugar

14oz/397g can of condensed milk

3oz/85g butter

1 tbsp instant coffee or coffee essence

Topping

4oz/110g dark chocolate

0.5oz/15g butter

Method

  1. Preheat oven to 350F/180C.
  2. Sift the flour into a bowl and rub in the butter.
  3. Stir in the sugar and the coffee essence and knead to a smooth dough.
  4. Press the dough in a even layer into a lined tin (8″ square), prick with a fork and bake at 350F/180C for 20-25 minutes. Leave to cool.
  5. Place all the caramel ingredients in a heavy based pan. Heat gently until the butter and sugar have melted. Bring to a boil and simmer for 5-7 minutes, stirring frequently, until it thickens.
  6. Allow to cool for a few minutes, then pour over the base and leave it to firm up for a while.
  7. Melt the chocolate and butter, either in a bowl over a pan of simmering water or in short bursts in the microwave. Spread over the base and leave to set.
  8. Cut into squares and enjoy!

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Jelly Squares

I’ve also seen this Jelly Squares recipe referred to as Marshmallow Fingers, which makes sense as the topping is pretty much just a simplified marshmallow recipe. Shortbread base, marshmallowy topping and coconut. Really simple and very tasty.

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Sydney Specials

Sydney Specials (or possibly Sidney Specials, there are some discrepancies in the spelling) tick a lot of the classic traybake boxes. Coconut? Check! Cornflakes? Check! Chocolate? Check!

This traybake is very simple and quick to make. Just mix the dry ingredients and add melted butter. Then bake and top with chocolate icing. It would only be simpler if it were no-bake. But there’s flour in this and as my flour packet keeps telling me, you shouldn’t eat raw flour (hasn’t stopped me licking the bowl when I bake a cake though…)

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Marshmallow Fudge Traybake

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.

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Chocolate Ginger Traybake

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.

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Salted Peanut Fudge Squares

Another successful traybake from my stash of retro recipe books, Salted Peanut Fudge Squares are a sugary, crunchy, salty treat.

The base is essentially shortbread with the addition of peanut butter. The top is a sugary, fudgey layer, filled with salted peanuts.

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Crunch & Crumble Bars

It’s definitely Fall here in New England. The leaves are turning a beautiful range of autumnal colors, we’ve continued our family tradition of going apple picking at a local orchard and we’ve been baking appropriate treats like these Crunch & Crumble Bars.

A rich, buttery shortbread base, topped with your choice of jam and then sprinkled with a nutty, crunchy, crumble topping.

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No-Bake Peanut Crunch

The Traybakes Family has returned from vacation and while recovering from jet lag, we’re still getting over the fact that the weather at home was (almost!) as warm as the weather we get in the summer here in Massachusetts! So, for sunny, summery days like these, when it’s too hot to turn on your oven, this No-Bake Peanut Crunch is the perfect solution.

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Ginger Slice Traybake

Ginger has been a popular flavor running through my bakes since I started the blog. And as it’s always proved a winner with Little Miss Traybakes, when I saw this Ginger Slice Traybake recipe, I had to give it a go. For other gingery bakes try Date and Ginger CrunchiesGinger Shortcake or even Ginger Cake. See, I told you ginger is popular in traybakes (and cake, and cookies…!)

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French Chew

Nope, I have no idea where the name French Chew comes from either! This was a new traybake to me. I don’t remember ever eating French Chew. I don’t remember ever baking French Chew. But the recipe looked interesting, so I thought I’d give it a go. Now, having no real point of reference to compare it to (and my internet searching proved fruitless), I therefore have to assume that this is an accurate representation of French Chew.

So, French Chew is a soft sponge base, topped with a thin layer of coconut meringue. That’s it. Pretty simple and straightforward. Also pretty tasty.

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