traybakes & more

retro recipes for the modern baker

Tag: caramel

No-Bake Coconut Delights

Chocolate, coconut and caramel. Put them together and you get these No-Bake Coconut Delights. There’s a white chocolate base layer, then a coconut and condensed milk layer, finally topped with caramel sprinkled with toasted coconut.

No-Bake Coconut Delights are quick and easy to make. I popped the tin in the fridge between layers so it would set faster. And just make sure the caramel is on a gentle heat and that you stir it regularly, otherwise it will catch on the bottom of the pan.

These are sweet and can get a little sticky. I’ve mostly kept these in the fridge to prevent them melting in Little Miss Traybakes hands as she devoured them, but there’s something nice about a more gooey caramel layer that only comes from sitting at room temperature. Storage decisions are up to you!

Ingredients

Base

4oz/110g white chocolate

8oz/225g desiccated coconut

3oz/75g icing sugar (powdered sugar)

1/4 tsp vanilla extract

half a 14oz/396g can of condensed milk

Caramel Topping

4oz/110g butter

4oz/110g sugar

1 tbsp golden syrup (or use honey/maple syrup/corn syrup)

half a 14oz/396g can of condensed milk

toasted coconut, to sprinkle on top

Method

  1. Line a 8″/20cm square tin with parchment paper.
  2. Melt the white chocolate and spread over the base of the tin. Put to one side – or into the fridge – to set.
  3. Mix together the condensed milk (half a regular sized can – you’ll use the rest for the caramel!), vanilla, coconut and icing sugar until well combined. Then spread over the chocolate base.
  4. Combine the rest of the condensed milk with the butter, sugar and golden syrup in a small saucepan. Place over a gentle heat and stir frequently until melted and thickened. It should be a light golden color.
  5. Spread the caramel over the coconut base and sprinkle with toasted coconut.
  6. Leave to set, then cut into squares and enjoy!

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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.

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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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Marshmallow Fudge Tartlets

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.

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Caramel Squares

I always called this traybake Caramel Squares, but it is known by a variety of names.  My recipe books both have a very similar recipe called Caramel Crumble, which is what I have made today.  It is also known as Millionaire’s Shortbread because, presumably, plain shortbread is considered too ordinary for millionaires?!  Who knows?

Whatever name you choose, the combination of shortbread + caramel + chocolate is one of my favourites.

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