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!
Continue readingThis 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.
Continue readingSydney 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…)
Continue readingIt 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.
Continue readingThe 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.
This is about as simple as it gets. Chocolate & Apricot Wedges.
OK, so the wedges are purely an aesthetic thing, you can cut these into any shape you want. And the apricot is purely a suggestion, you can use any dried fruit that you want. But it’s as simple as melting some chocolate and butter, crushing some biscuits and mixing it all together. Then waiting long enough for it to set so you can eat it.
It’s definitely a useful recipe to have for those times you need a quick and easy no-bake traybake.
There seems to be quite a theme running through my retro recipe books of pastry, with a layer of jam (preferably raspberry) and then some variety of topping. And these Chocolate Almond Tartlets fit this pattern perfectly. Crisp pastry case, thin layer of raspberry jam and a chocolate and almond topping. The topping is a little crisp and a little chewy and combined with the pastry and jam, it’s really rather delicious!
Chocolate and mint. A classic pairing found in two of the most popular recipes on the blog (No-bake Chocolate Mint Slice and Mint Aero Traybake). And now also featuring in these Mint Chocolate Melting Moments.
I decided to make a mint buttercream to sandwich my Melting Moments together, but there are numerous flavors that would work equally well here – vanilla, chocolate, raspberry. Choose your favorite and go with that! I use 2oz/55g/½ stick of butter mixed with 4oz/110g/1 cup icing sugar to make my buttercream, which I flavored with a couple of drops of mint extract and some green food coloring.
Another new traybake for me this week. I can’t remember which retro recipe book this No-Bake Honey Crunch Traybake came from as I just made a copy the last time I was back at Mummy Traybakes’ house, but it intrigued me enough to make a note of it and I recently decided to try it out.
And it was a success all round! I offered some to my book club (my other official taste testers) and it proved to be a hit companion to our latest book discussion, as well as getting a thumbs up from Little Miss Traybakes.
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!
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