This No-Bake Chocolate Biscuit Cake Traybake goes by many different names, with subtle variations to the recipes. But the basic principle is a chocolatey mix with crushed biscuits and any additions you want. I kept it traditional, for me at least, by adding raisins and glacé cherries, but feel free to take liberties with the recipe and add other dried fruit, or even something like Maltesers!
It’s a simple recipe and you probably have many, if not all, of the ingredients in your cupboard already. I used Marie biscuits in my traybake (Goya brand for those of us in the US) but as a child we always made this with Rich Tea. Digestives or Graham Crackers would work equally well. Just remember not to crush the cookies too finely, you want a few larger chunks in there too.
4oz/110g/1 stick butter
2 tbsp cocoa powder or drinking chocolate
4oz/110g/½ cup sugar
1 egg, beaten
4oz/110g/approx. 1 cup mixed dried fruit (I used raisins and cherries)
7oz/200g/approx. 3 cups crushed Marie biscuits (or Rich Tea, Digestives, Graham Crackers)
6oz/185g chocolate, melted, to cover
1. Melt the butter in a saucepan with the sugar, cocoa powder and the beaten egg. Stir frequently until the mixture begins to thicken.
2. Add the crushed biscuits (make sure you have a some larger chunks in there) and the dried fruit and mix well.
3. Press firmly into a lined traybake tin. Place in the fridge to set.
4. Cover with melted chocolate and then cut into squares. Enjoy!
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