Hooray! A no-bake traybake! I love just mixing up a cake and slamming it in the fridge, it’s so quick and easy. This one does require some sticky melting and mixing, but it’s a fun one! Great for parties – chop them into bite-size morsels!
Crispy Tiffin Squares
Ingredients
170g marshmallows
65g butter
90g rice crispies
Tiffin Layer
200g dark chocolate
65g butter
1 tbsp golden syrup
100g Golden Oreos or other sandwich biscuits
65g raisins
Method
- Line an 8″ square baking tin with baking paper or reusable liner.
- Melt the marshmallows and butter in a large saucepan over a low heat. Keep stirring and moving the mixture around the saucepan so it doesn’t burn until it’s all meted together in a smooth mixture.
- Pour in your rice crispies and quickly mix so that they are covered in the marshmallow mixture.
- Tip in the marshmallowy crispies into your baking tin and press down to make a nice, even, firm layer, then leave it to set.
Chocolate Layer
- Pop your dark chocolate, butter and golden syrup into a bowl over a pan of simmering water and melt together, stirring to combine.
- Chop the biscuits into really small chunks, but not so small that they’re just crumbs!
- Add the biscuit bits to the chocolate mixture along with the raisins and combine.
- Pour the chocolate tiffin mixture over the rice crispy layer and spread out evenly.
- Pop the whole thing into he fridge and leave to chill and set for an hour or so.
- Once it’s set, you can cut into squares – as big or small as you like! It’s easier to cut when it’s cold, so I recommend doing this straight away, as soon as it’s out of the fridge, even if you’re not planning on devouring the whole thing straight away (although it won’t last long!)
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Adapted from ‘Traybakes’ by Hannah Miles
