retro recipes for the modern baker

Tag: no-bake (Page 1 of 4)

No-Bake Chocolate Date Krispies

In need of a really simple, quick, no-bake traybake? Then these No-Bake Chocolate Date Krispies definitely fit the bill. Yes, you have to wait for the chocolate to set, but because it all comes together so easily, you can have this made and in the fridge in no time. And then a couple of hours later, you have a sweet, sticky traybake to enjoy.

I have a lot of other date recipes on the blog – my No-Bake Date Rolls are probably my favorite – but sometimes, you want a little chocolate in your traybake. I used dark chocolate in mine, even though I’m more of a milk chocolate fan. Feel free to use whichever you prefer.

And there’s really no major baking advice for this No-Bake Chocolate Date Krispies recipe. It’s just a case of melting and mixing. Just be sure to line your tin with baking parchment or it could prove tricky to get out the finished product. Oh, and make sure either the saucepan you use is large enough to mix the Rice Krispies in, or you transfer it all to a large bowl, otherwise you end up with Rice Krispies escaping all over your kitchen as you mix it all together.

Ingredients

8oz/225g dates, chopped

4oz/110g butter

4oz/110g dark brown sugar

4oz/110g Rice Krispies

8oz/225g chocolate

Method
  1. Melt half the chocolate and spread over the base of a lined 8inch/20cm square tin. Put it aside to harden.
  2. Place the butter, sugar and chopped dates in a saucepan and melt over a gentle heat. Stir until well mixed and the sugar is melted. Remove from the heat, and cool slightly.
  3. Stir in the Rice Krispies until well coated (or transfer the lot to a large bowl and mix) and then spread over the set chocolate in the tin.
  4. Melt the remaining half of the chocolate and spread over the top. Leave to set, then cut into squares and enjoy!

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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Mandarin Creams

I don’t remember eating these Mandarin Creams as a child, but there are some handwritten notes by Mummy Traybakes on the recipe, so maybe my memory is failing me!

It’s a simple digestive biscuit base, topped with a creamy, marshmallow and mandarin orange layer. I feel it’s a bit similar to a Pineapple Delight (which frankly is up there with Fifteens as one of the classic Northern Irish traybakes) especially because of the fruit and digestive biscuits.

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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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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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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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No-Bake Peanut Crunch

The 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.

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No-Bake Honey Crunch Traybake

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.

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