This Snickers tray bake is bursting with flavour! Made with Digestive biscuits, chocolate and chunks of Snickers bars, it's a must-try recipe for all peanut lovers. It's super easy to make and perfect for beginners too.
If you're looking for a quick and easy dessert that requires no baking, this Snickers tray bake is the one for you! It's rich, chocolatey and nutty with a bit of crunch from the Digestive biscuits.
It's perfect for bake sales, afternoon tea, birthday parties, office meetings, or any other occasion that requires a sweet treat! With just 15 minutes of prep time, it couldn't be easier to make!
For those who are more experienced in the kitchen and want the quick, condensed version of this recipe, simply scroll to the end of the post to view the recipe card. Otherwise, for in-depth tips, notes and step-by-step instructions, keep on reading.
Ingredients
- Golden syrup: Golden syrup will help improve the texture of the traybake base and make it easier to cut into.
- Cocoa powder: This is added for an extra burst of chocolate flavour. I recommend using unsweetened cocoa powder for best results. Cocoa powder and hot chocolate powder are not the same thing!
- Butter: Unsalted butter is best. This is another ingredient that helps to create a soft, melt-in-your-mouth texture for the traybake.
- Milk chocolate: I have tested this recipe with both milk and semi-sweet chocolate. I personally prefer the milk chocolate version but if you like your desserts a little less sweet, use semi-sweet instead. Very dark chocolate and white chocolate are likely to split when mixed with the other ingredients so I don't recommend using those in the base. They can be used for the topping without any issues.
- Digestive biscuits: This traybake is similar to chocolate tiffin, just without the raisins! Adding Digestive biscuits gives a nice crunch.
- Snickers bars: Of course, we also need some Snickers bars. I used 4 chopped snack-size Snickers bars in the base plus 2 on top, which totals 213g (or 5 full-sized bars).
Equipment
- 8x8-inch tin: I found this to be the perfect size of tin to use when making Snickers tray bake. A larger tin would mean the slices are too thin and a smaller tin may make them difficult to cut into once set.
- Baking paper: Or parchment paper, to stop the traybake from sticking to the tin. I recommend leaving a little bit hanging over each edge so you can easily lift the traybake out later.
- Saucepan: To melt the ingredients for the base.
- Rolling pin: Use the end of a rolling pin to crush up the Digestive biscuits. You can also use your hands to do this if you prefer.
- Mixing bowl: A large one, to mix all of the ingredients in.
- Wooden spoon: You can also use a rubber spatula to mix everything together, or even a metal spoon.
- Knife: To chop up the Snickers bars and also to cut into the traybake after it has set.
How to make Snickers tray bake
Step 1: Line an 8x8-inch tin with baking or parchment paper. Set it aside until you're ready to press the traybake in.
Step 2: Place 200g of Digestive biscuits into a large bowl and crush or break them up into pieces. Around ½-inch to an inch is perfect, you don't want them to be too small or too large.
Step 3: Chop 200g of Snickers bars into pieces and stir them in with the Digestive biscuits.
Step 4: Break up 150g of milk chocolate and add it to a saucepan along with 100g butter, 3 tablespoons of golden syrup and 2 tablespoons of cocoa powder. Place over low heat on the stove, stirring gently until the melted.
Step 5: Pour the melted chocolate mixture into the bowl with the biscuits and Snickers. Mix until well coated, then press it firmly into your lined tin.
Step 6: Melt 200g of milk or dark chocolate then spread it over the biscuit base in the tin. Top with more chopped Snickers bars. I used around 70g for the topping (2 snack-sized bars).
Step 7: Place the Snickers tray bake in the fridge for 2 hours until the topping is firm to the touch. Then just cut it into slices and enjoy!
Top tips
- Use an 8x8-inch tin for best results. A larger tin will result in thin slices and a smaller tin may make super thick slices that are hard to cut into.
- Use milk or semi-sweet chocolate in the base. White chocolate and dark chocolate are more susceptible to seizing or splitting due to the added butter. The chocolate topping can be swapped for any other type of chocolate that you like.
- For an extra crunch, add some chopped peanuts on top of the melted chocolate. You can even add 2 tablespoons of peanut butter while you're melting the chocolate topping.
FAQ
Snickers traybake can last for up to 2 weeks in the fridge. To store it, pop the slices into airtight containers, using squares of baking paper in between layers if you're stacking them. Alternatively, you can keep the container in a cool, dry place such as a kitchen cupboard.
Yes, this can be frozen for up to 2 months. Similar to storing it in the fridge, it's best frozen in airtight containers. When you're ready to eat it, transfer it to a plate or wire rack and let it sit at room temperature until thawed. Once it has been defrosted, do not refreeze.
Shortbread, Rich Tea biscuits and Graham Crackers are good alternatives but you can use any other biscuit/cookie that you like.
More tray bake recipes:
That's all for now! I hope you like this Snickers tray bake recipe. If you give it a try at home, please leave a comment down below to let me know how it goes. Enjoy!
Snickers Tray Bake
Ingredients
- 200 g Digestive biscuits (7oz)
- 200 g Snickers bars, chopped into chunks (7oz)
- 150 g Milk chocolate (5.5oz)
- 100 g Butter (around 1 tablespoon less than 1 stick)
- 3 Tablespoons Golden syrup
- 2 Tablespoons Cocoa powder
Topping:
- 200 g Milk or dark chocolate (7oz)
- 70 g Snickers bars, chopped into small chunks (two 1.2oz snack-sized bars)
Instructions
- Line an 8x8-inch tin with baking paper.
- In a large bowl, crush the Digestive biscuits into medium-sized chunks. Stir in the chopped Snickers pieces.
- Break the milk chocolate into pieces and add it to a pan along with the butter, golden syrup and cocoa powder. Melt gently over low heat.
- Pour the melted mixture into the bowl with the crushed Digestives and Snickers pieces. Mix until the biscuits are well coated then press it into your lined tin.
- Melt the milk chocolate and spread it evenly over the top of the traybake. Top with chopped Snickers pieces.
- Refrigerate the whole thing for 2 hours until firm. Then just cut into slices and enjoy!
Video
Notes
- Can be stored in an airtight container in the fridge for up to 2 weeks.
Leave a Reply