I’ve never been a big fan of the Mars Bar. I would never buy one in a shop. Although if you offered me a mini Mars Bar, I probably would take it. For some reason, I think they taste better than the full-sized bars.
But, the Mars Bar Traybake is a different story altogether! Somehow, a melted Mars Bar, mixed with Rice Krispies (other puffed rice cereals are available) transforms it into a very yummy, crispy, chewy treat that is hard to refuse!
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.
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.
Another non-traybake post this week. And it does require you to make pastry. (Or you could buy ready-made pastry, there’s no judgment here.)
These are called Marshmallow Fudge Tartlets, but it’s more of a ‘Marshmallow Jam Caramel Tartlet’. But the first option is shorter and snappier, so I’m sticking with that. The combination of crisp pastry, tart jam, sweet marshmallow and caramel is a winner.
This is a very easy cake to bake. It’s tangy and moist and you can throw it together very quickly. Not literally. Don’t throw cakes. It’s a waste of cake.
This was a recipe in one of my ‘retro’ Northern Irish traybake books. Yes, I know, it’s not a traybake, but reading through the books, I spotted this and thought it looked interesting.
It pretty much is a Lemon Drizzle Cake and requires you to do very little work. You melt some butter and mix it with sugar, eggs and flour. It’s that simple! Then, when cooked, you top it with lemon juice and sugar.
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…
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?!)
I received several requests to feature this recipe on the blog, so I’m hoping it’s a favourite for a few more of you out there!
I held off making this for a while as all versions of the recipe that I have contain raw egg and I was a little wary about making a traybake with raw egg in it (although I’m not at all wary about licking the bowl after I’ve just made cake or cookies…yes, I obviously have double standards). Then I decided to just make this traybake without the egg and see how it worked. And it worked out fine. But, if you’re not averse to a bit of raw egg in your baking, then go ahead and add an egg to the buttercream layer.
OK, confession time. This is a recipe for Ovaltine Creams but what I made was technically not Ovaltine Creams. I made Horlicks Creams.
I couldn’t find Ovaltine here in the US. Well, I did find US-made Ovaltine and the first ingredient was sugar, so I ignored that. Then in the international aisle of my local supermarket (beside the teabags, Ribena and Jammie Dodgers) I found some Horlicks. And according to my (not-very) extensive research on the internet, they are both malted milk drinks and aren’t all that different in terms of their ingredients. Ovaltine has a little cocoa powder in it, so I added a teaspoon of cocoa to my Horlicks and feel free to do this if you live in an Ovaltine-free town and Horlicks is all that you can find too.
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