Raspberry Ruffle Traybake Bars (No Bake)

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Raspberry ruffle traybake is packed full of raspberry, coconut and dark chocolate flavours. This is a super easy, no-bake recipe with just 5 simple ingredients and it yields up to 24 servings!

a stack of 3 raspberry ruffle traybake slices

Who remembers Raspberry Ruffle bars?! While they're still sold in a few places online today, they're not quite as popular as they once were in the 90s and early 2000s.

In my opinion, they don't get nearly enough love for how good they are so I thought it would be fun to make a homemade version. I decided to go for a Raspberry Ruffle traybake rather than shaping individual bars because I wanted the recipe to be super quick and easy. After all, it all tastes the same when it's in your mouth, LOL!

I knew the base of my recipe would be condensed milk and desiccated coconut since I've made homemade Bounty bars many times before. But I was a little stumped on the raspberry part.

I considered using freeze-dried raspberry powder or raspberry flavouring and food colouring but after a quick Google search, it seems the traditional way is to use raspberry jelly powder. I decided to use jelly powder too because it's super cheap in comparison to the other ingredients I had in mind and I always want my recipes to be as accessible as possible. Plus it saves time and effort!

These raspberry ruffle bars are made with just 5 ingredients, they're naturally gluten-free and there's no baking required. What's not to love?! Let me show you how to make them...

Ingredients

Here are all of the ingredients you'll need for this recipe:

Desiccated coconut: This forms the base of the traybake. You'll need 350g of it.
Raspberry jelly powder: This is the perfect ingredient to use for raspberry ruffle traybake because it already has the raspberry flavour and pink colour added. You'll need 23g which is two sachets of Hartley's jelly.
Condensed milk: Make sure to get condensed milk, not evaporated milk-they are not the same thing! I've written a whole post about the difference between evaporated milk and condensed milk if you'd like to learn more.
Chocolate: I used semi-sweet chocolate so that my traybake tasted like the classic Raspberry Ruffle bars but you can use milk, dark, or even white chocolate if you prefer!
Freeze-dried raspberry pieces: These were used purely for decoration so feel free to skip these if you want. Some red or pink sprinkles would also look pretty cool!

Equipment

Baking tin: I used an 8x8-inch tin which gave me 12 good-sized slices. You can use a smaller tin if you want thicker slices or even a loaf tin! Alternatively, you can shape them into balls or bars with your hands and then dip them in chocolate, or you can make them in cupcake cases. If you want to use a larger tin then I'd recommend increasing the ingredient quantities too.
Baking paper: This is just to prevent sticking. You can leave a bit hanging over the edges to make it easier to pull out the traybake once it's set.
Bowls and utensils: You'll need a large bowl for mixing, a heatproof bowl to melt the chocolate, and a wooden spoon for mixing.
Food scale: This isn't totally essential because it's such a simple recipe but if you can, it's better to weigh your ingredients with a scale rather than cups.

How to make raspberry ruffle traybake bars

Step 1: First, line an 8x8-inch tin with baking paper and set it aside.

Step 2: In a large bowl, mix together 350g of desiccated coconut and 23g of raspberry jelly powder. Then stir in 397g of condensed milk, mixing well until all of the coconut is evenly coated.

a spoonful of coconut raspberry condensed milk mixture

Step 3: Spoon this mixture into your lined tin and press it firmly into place. A handy tip to press it in evenly is to use the bottom of a cup.

Step 4: Melt 250g of semi-sweet chocolate and spread it over the coconut mixture in the tin. Try to get it as even as you can.

spreading chocolate on top of the traybake

Step 5: Top with a couple of tablespoons of freeze-dried raspberry pieces if desired.

traybake in tin with melted chocolate and freeze dried raspberry pieces on top

Step 6: Place your traybake into the fridge for an hour or so, until the chocolate is firm. Then just cut it into slices and enjoy!

Top tips

Use a warm knife to cut the traybake to stop the chocolate from cracking. You can warm your knife by holding it under boiling water and then wiping it dry immediately before cutting.
Freeze-dried raspberry pieces can be swapped for pink or red sprinkles or omitted completely.
This mixture will fill an 8x8-inch tin to the brim you I recommend using a deep one. If you want to use a larger tin, you can increase the ingredient quantities by using the 'servings' slider in the recipe card.

FAQ

How long will raspberry ruffle traybake last?

This traybake will last for at least 1 week if you keep the slices in an airtight container in the fridge. At room temperature, they'll hold up fine for at least 4-5 days.

Can I freeze it?

Yes! You can freeze your raspberry ruffle slices in an airtight container for up to 3 months. To defrost, transfer them to the fridge and let them thaw overnight. Do not refreeze.

Can I use freeze-dried raspberry powder?

Yes, this can give a more natural raspberry flavour but it isn't as strong as the jelly powder so you would need to use a lot more of it. It's important to note that the bars may not stick together as nicely due to the lack of gelatine.

a plate full of raspberry ruffle traybake bars

More no-bake traybake recipes:

I hope you enjoy this raspberry ruffle traybake recipe! If you make it at home, please let me know how it goes by leaving a comment and rating below. Enjoy!