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!
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.
Another successful traybake from my stash of retro recipe books, Salted Peanut Fudge Squares are a sugary, crunchy, salty treat.
The base is essentially shortbread with the addition of peanut butter. The top is a sugary, fudgey layer, filled with salted peanuts.