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Easy No-Bake Mint Aero Traybake Recipe

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3.8 from 8 reviews

This Easy No-Bake Mint Aero Traybake is a delightful layered treat combining crunchy digestive biscuits, rich melted chocolates, and refreshing Mint Aero Bubbles. Featuring a buttery biscuit base infused with golden syrup, topped with a striking marbled chocolate layer with green-tinted white chocolate, this traybake is a perfect make-ahead dessert that requires no oven time and delivers a satisfying minty crunch.

Ingredients

Base Layer

  • 200g digestive biscuits (1 2/3 cups)
  • 100g unsalted butter (1/3 cup + 2 tbsp)
  • 100g golden syrup (1/3 cup)
  • 150g dark chocolate (¾ cup + 1 tbsp)
  • 150g milk chocolate (¾ cup + 1 tbsp)
  • 125g/4.4oz Mint Aero Bubbles

Topping Layer

  • 175g milk chocolate (1 cup)
  • 175g white chocolate (1 cup)
  • A few drops green food colouring
  • 125g/4.4oz Mint Aero Bubbles

Instructions

  1. Prepare the Tin: Grease and line an 8×8” (20×20 cm) square baking tin with baking paper to ensure easy removal of the traybake.
  2. Crush the Biscuits: Place the digestive biscuits in a ziplock bag and crush them into crumbs using a rolling pin. Leaving some larger chunks is optional for added texture.
  3. Melt Butter and Syrup: In a large saucepan over low-medium heat, combine the butter and golden syrup. Stir frequently until the butter is fully melted and the mixture is smooth.
  4. Melt Dark and Milk Chocolates: Place dark and milk chocolates in a microwave-safe bowl and melt in 30-second bursts, stirring between each until smooth and fully melted.
  5. Combine Chocolate with Butter Mixture: Pour the melted chocolates into the saucepan with the butter and syrup. Stir thoroughly to combine all ingredients evenly.
  6. Add Crushed Biscuits: Stir the crushed digestive biscuits into the chocolate mixture until well coated and fully incorporated.
  7. Form Base Layer: Transfer the mixture into the prepared baking tin. Use the back of a spoon to press and smooth it into a compact, even layer. Set aside to cool for 30 minutes.
  8. Press Mint Aero Bubbles: Once slightly cooled, press Mint Aero Bubbles firmly into the biscuit layer, then smooth the surface again with the back of a spoon.
  9. Melt Chocolates for Topping: In two separate bowls, melt the milk chocolate and white chocolate in the microwave in 30-second bursts, stirring until smooth for each.
  10. Add Food Colouring: Stir a few drops of green food colouring into the melted white chocolate to create a minty hue.
  11. Apply Topping: Spoon alternating dollops of the milk chocolate and green-tinted white chocolate over the traybake’s surface.
  12. Create Marbled Effect: Using a skewer or cocktail stick, swirl through the chocolates in a swirling motion to create a beautiful marbled pattern.
  13. Set the Topping: Chill the traybake in the fridge for about 5 minutes to allow the chocolate topping to firm up slightly.
  14. Add Final Mint Aero Layer: Scatter the remaining Mint Aero Bubbles evenly across the top of the set chocolate.
  15. Final Chill and Slice: Refrigerate the completed traybake for 2 hours before slicing into 16 squares for serving.

Notes

  • Allow the traybake to set fully in the refrigerator for best slicing results.
  • You can substitute golden syrup with corn syrup or honey if necessary.
  • For a more intense mint flavor, add a few drops of peppermint extract to the melted white chocolate.
  • Store leftover traybake in an airtight container in the fridge for up to 5 days.
  • Ensure all chocolates are melted gently to avoid burning or seizing.

Find it online: http://bitezly.com/easy-no-bake-mint-aero-traybake-recipe/