Triple Choc Crunchy (No Cook) Traybake

Triple Choc Crunchy Traybake

Are you bored with the usual range of biscuits on offer in the supermarket, and want to offer a sweet treat with tea or coffee that's a little bit different?

These are a quick and easy alternative and something with a bit more of a wow factor. And they don't even require any baking in an oven. They are essentially a bit of a hybrid between rocky road and tiffin.

It also doesn't have to be made with Maltesers and/or marshmallows as I have used, you can replace the ingredients with any of your favourite confectionery, as long as it adds some texture.

Ingredients

• 150g Milk Chocolate 
• 100g Unsalted Butter 
• 2 tbsp Golden Syrup 
• 100g Maltesers 
• 200g Chocolate Digestive biscuits 
• 50g Marshmallows

You will need:

• 2 x heat proof glass (Pyrex) or metal bowls 
• 1 x medium sized saucepan 
• 1 x baking tray (at least 2 inches deep)
• 1 x spatula
  

Topping

• 150g White chocolate 
• 60g Dark chocolate

Method

1.  Lightly grease a 17cm x 26cm (7 inch x 10 inch) baking tray and line the base with baking paper. Leave to one side while you prepare the chocolate biscuit base.

2.  Firstly, crush the digestive biscuits and Maltesers. Easiest way is to put the Digestives and Maltesers into a clear sandwich bag and tie the end, then bash with a rolling pin until the broken up into small pieces, make sure to leave some small chunks for texture.

3.  Next, place the milk chocolate and butter for the base into a pyrex or metal bowl, and place over a saucepan of simmering water (make sure the water isn't touching the bottom of the bowl). Add the golden syrup and melt all the ingredients together, stirring occasionally with a spatula.

4.  Once melted, add the crushed Chocolate Digestive biscuits and Maltesers, and mix all thoroughly together. Make sure that everything has been coated with the chocolate/butter mix.

5.  Take the mixture off the heat, and add in the marshmallows last to avoid them melting otherwise the mix can become too gooey/sticky.

6.  Spoon the mixture into the greased tray and put in the fridge to set while you prepare the topping.

7.  For the topping, melt the white chocolate, again over a pan of simmering water. Take the tray out of the fridge and cover the base evenly with the chocolate topping.

Allow it to cool and set, it should take somewhere between 30 mins to 1 hour, depending on the thickness of your chocolate layer, you can place back into the fridge to speed up the cooling process (Be careful not to get any water or condensation on the chocolate).

8.  Lastly melt a small amount of dark chocolate in another bowl over your pan of water. Using a small spoon or fork, flick the melted chocolate across the top of the traybake for decoration.

9.  Leave to set in the fridge for about 1 hour to fully set, then turn out onto a chopping board. And with a sharp knife, cut into 9-12 small bite-size rectangles of about 1½ cm x 2cm (½ inch x 1 inch).

You can increase/decrease the quantities above depending on the size and depth of your tray. And they're best enjoyed with an afternoon cuppa or as an alternative to dessert with after dinner/lunch coffee. 

Enjoy! :)