Ferrero Rocher Traybake (No-Bake)

Name: Ferrero Rocher Traybake (No-Bake)
Prep time: 10 min
Total time: 130 min
Ingredients: 450 g Milk chocolate; 350 g Nutella; 100 g Digestive biscuits, roughly crushed; 8 Ferrero Rocher, roughly chopped (); Handful Star sprinkles ((optional)); 4-5 Ferrero Rocher, cut in half

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My Ferrero Rocher traybake is fudgy, crunchy, and perfect for the festive season! It's super easy to make with just 4 main ingredients and it takes less than 10 minutes to prep!

slices of ferrero rocher traybake on a white worktop

I'm back with another no-bake biscuit slice recipe, and today it's this lovely Ferrero Rocher traybake! Ferrero Rocher are an absolute must at Christmas in my opinion- they just feel so festive and indulgent. And while they are a little on the pricey side, the end result is totally worth it, I promise! You could even make this traybake as a fun way to use up leftover sweets from the big day.

This recipe is adapted from my Nutella fudge (one of the very first recipes I ever posted on Eat Cook Bake!) and my Nutella traybake- it has the same velvety texture and rich hazelnut flavour. By melting chocolate and Nutella together, you get a fudgy base that tastes just like the centre of a Ferrero Rocher. Then, to add the classic traybake crunch, I folded in crushed digestive biscuits and chopped Ferrero Rocher, which meant that every bite had the perfect mix of creamy chocolate, crispy wafer and nutty flavour. I can't wait for you to try it for yourself! Make sure to let me know what you think!

Here's what you'll need

When you're ready to get started, grab the following ingredients and equipment:

Nutella: Or any kind of chocolate hazelnut spread. This will transform a solid block of chocolate into a smooth, fudgy dessert.
Milk chocolate: The Nutella flavour will be very prominent so don't worry too much about what kind of chocolate you use. I used the cheapest milk chocolate I could find in the baking aisle and the end result was still completely delicious!
Ferrero Rocher chocolates: I used 8 in the mixture and 5 on top. There is already a lot of 'Ferrero' flavour in the traybake itself so if you want to save on costs, you can use just a handful of chopped Ferrero Rocher on top for decoration.
Digestive biscuits: Or any other biscuits that you like. I used digestives for a neutral flavour and crunchy texture.
Star sprinkles: Optional but very festive! I got my gold star sprinkles from Sainsbury's.
8x8 tin: I use this size of tin for most of the no-bake fridge cakes that I make. The great thing about not needing to bake this recipe is that you can multiply or divide it to fit whichever tin you have on hand.
Mixing bowl: A large one, to mix everything all together.
Saucepan: To melt the chocolate. You can also melt it in the microwave if you prefer- just make sure to use a heatproof bowl and take it out to stir it every 30 seconds or so.
Utensils: A wooden spoon for mixing and a sharp knife for cutting.

overhead image of ferrero rocher traybake slices

How to make Ferrero Rocher traybake

Step 1: First, line an 8x8-inch tin with baking paper, covering the sides as well as the base. This will prevent the mixture from getting stuck in there.

Step 2: Next, break 450g of milk chocolate into segments then place them into a saucepan. Melt the chocolate over low heat, stirring gently until there are no lumps left.

Step 3: Remove the pan from the heat and stir in 350g of Nutella. Keep stirring until the mixture becomes smooth with no lumps.

nutella and milk chocolate melted together in a saucepan

Step 4: Crush 100g of digestive biscuits into medium-sized chunks (they don't need to be too small, rough pieces are fine), then add them to the saucepan with the melted ingredients.

Step 5: Chop 8 Ferrero Rocher into quarters then add them to the saucepan too. Mix briefly to combine then transfer the tiffin mixture to your lined tin. Press it down into place so there are no biscuit pieces left sticking out.

pressing the tiffin mixture into a lined tin

Step 6: Top with 4 or 5 more chopped Ferrero Rocher and some star sprinkles.

placing star sprinkles on top of the tiffin in the tin

Step 7: Pop your traybake in the fridge for 2 hours to set, then cut it into slices and enjoy!

Top tips

Don't crush the biscuits too finely, otherwise the mixture will become dry and hard to move around in the tin. Try to aim for pieces that are around ½ an inch to 1 inch.
If you want to lower the cost, knock-off products work perfectly fine and taste just as good!
Add a handful of marshmallows to make this a Ferrero Rocher rocky road!
If you're struggling to get neat slices, warm your knife up before cutting the traybake. To do this, run your knife under boiling water then wipe it dry between each cut.

FAQs

How should I store Ferrero Rocher traybake?

I recommend storing it in an airtight container in the fridge. This will keep it tasting fresh for as long as possible. If you prefer to keep it at room temperature, keep it away from direct sunlight or heat.

Can I make this in advance?

Yes, this will keep well for at least 1 week in the fridge and it can be frozen for up to 3 months. When you're ready to enjoy it, let it thaw in the fridge overnight and do not refreeze.

How many does this recipe serve?

If you follow the instructions to a T and use an 8x8-inch tin, you'll get 12 large slices, 16 smaller ones, or 32 bite-sized servings. You can scale the recipe up or down to suit your tin size by using the 'servings' slider on the recipe card below.

a plate full of slices of ferrero rocher tiffin traybake

More festive traybakes

I hope you like my no-bake Ferrero Rocher traybake! If you make it at home, please leave a comment and rating to let me know what you think. Enjoy!