No-Bake Traybakes

No-Bake Chocolate Biscuit Cake Traybake

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!

It’s a simple recipe and you probably have many, if not all, of the ingredients in your cupboard already. I used Marie biscuits in my traybake (Goya brand for those of us in the US) but as a child we always made this with Rich Tea. Digestives or Graham Crackers would work equally well. Just remember not to crush the cookies too finely, you want a few larger chunks in there too.


4oz/110g/1 stick butter

2 tbsp cocoa powder or drinking chocolate

4oz/110g/½ cup sugar

1 egg, beaten

4oz/110g/approx. 1 cup mixed dried fruit (I used raisins and cherries)

7oz/200g/approx. 3 cups crushed Marie biscuits (or Rich Tea, Digestives, Graham Crackers)

6oz/185g chocolate, melted, to cover


1.  Melt the butter in a saucepan with the sugar, cocoa powder and the beaten egg. Stir frequently until the mixture begins to thicken.

2. Add the crushed biscuits (make sure you have a some larger chunks in there) and the dried fruit and mix well.

3. Press firmly into a lined traybake tin. Place in the fridge to set.

4. Cover with melted chocolate and then cut into squares. Enjoy!

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  • Sheila Prendergast

    I usually make this with golden syrup and no fruit or egg so am trying your recipe for a change, thing the fruit healthier than the golden syrup. Bit worried about using a raw egg though. Do you think the initial melting of butter etc actually cooks the egg? Silly question I know but need to be sure as it’s made for a child.
    Thank you

    • CJ

      It will cook it a little but I can’t guarantee it (sorry!). Perhaps cook it on a low heat for a little longer after it’s all melted to be sure. Just don’t have the heat too high or you’ll have scrambled eggs!


  • darcy

    hi CJ,

    all you’re recipes look incredible, i want to bake everything including this tiffin. Please may I ask what is the function of the egg in the recipe? I’m wondering if I can substitute it out if I know its purpose. Thank you xx

    • CJ

      The egg acts as a binder for the traybake. It’s just the recipe we used in my childhood. You could easily leave it out, maybe a little more butter if it looks too dry? Thanks!