retro recipes for the modern baker

Tag: chocolate (Page 1 of 4)

Viennese Fingers

Viennese Fingers. Or you can pipe them in swirls and call them Viennese Whirls. Either way, this is a delicate, buttery, vanilla-scented shortbread biscuit. I chose to dip mine in chocolate, but you can also sandwich these together with buttercream. Or jam. Or jam and buttercream.

It’s taken me a while to get this recipe to work because, so many times before, I got a great tasting biscuit, but it just would not hold its shape when baked. Finally, I got it to work and these Viennese Fingers don’t (shouldn’t!) spread when in the oven and taste great too.

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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.

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Raspberry Ruffle Bars

These Raspberry Ruffle Bars are another classic from my childhood. I made something similar (OK, almost identical) on the blog when I started, but because I wasn’t able to get raspberry jelly powder – and I have no idea why I couldn’t find here in the US, I have no problems now – I made it with cherry jelly instead. So, similar, but just not the same.

Anyway, I digress. Now to get back to the proper Raspberry Ruffle Bars. I know I say this a lot, but these are really easy. No baking required, just a bit of mixing and then melting some chocolate. A simple list of ingredients which is quite sticky to work with, but the stickiness is worth it in the end. They probably deserve one more warning, in that they are very sweet. Sugar, condensed milk and the jelly are all pretty sweet, so I wouldn’t use sweetened coconut if you can help it! But, cut them into small squares instead of larger bars and everything in moderation!

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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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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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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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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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