This no-bake Nutella tray bake is packed full of hazelnut and chocolate flavours. It’s soft and fudgy with a slight Digestive biscuit crunch and you won’t be able to stop at just one piece! It’s quick and easy to make with just 3 ingredients so it’s great for beginner bakers.
I've been on a bit of a no-bake tray bake recipe train lately and while they've all been great, I wanted to make something SUPER easy with minimal ingredients. Inspired by my Nutella sea salt fudge, this 3-ingredient Nutella tray bake tiffin is just the thing!
Although it's called a tray 'bake', there's actually no baking involved in this recipe! It's simply a British term used for a dessert that's made in a square or rectangular-shaped tin. You just melt and mix the ingredients, press the mixture into a tin then let the fridge do the rest of the work!
This Nutella tiffin is great for beginners in the kitchen so don't worry if you've never made one before. If you'd like to skip straight to the condensed version of the recipe, you can find it in the recipe card at the end of this post. Otherwise, keep reading for notes, step-by-step instructions and top tips. Enjoy!
Ingredients
Here are the 3 ingredients you'll need to make this no-bake Nutella tray bake:
- Milk chocolate: I recommend using milk chocolate only for this recipe. It hasn’t been tested with dark or white chocolate yet so I can’t guarantee it would work. Semi-sweet chocolate will probably be OK but again, I cannot guarantee for sure.
- Nutella: Of course, to make Nutella tray bake, we’ll need some Nutella! You’ll need quite a lot of it for this recipe, 1 full jar.
- Digestive biscuits: Lastly, you’ll need some digestive biscuits to make this recipe. It adds a nice crunchy texture to an otherwise smooth dessert. You can also add chopped hazelnuts too if you want more texture.
Equipment
You'll need a few tools to make Nutella tiffin:
- 8x8-inch tin: An 8-inch, square baking tin is the perfect size for this tray bake. If you want to use a larger-sized tin, you'll also need to increase the ingredient quantities using my cake tin converter tool. Otherwise, you'll end up with super thin slices.
- Baking paper: Using baking paper or parchment paper to line your tin will stop the tray bake from sticking once it's set. You can leave a little bit hanging over each edge so that you can simply lift the traybake out later.
- Mixing bowls: You'll need one large mixing bowl to stir all of the ingredients together. If you want to melt the ingredients over a double boiler, you'll also need a medium-sized heatproof bowl.
- Saucepan: Whether you're melting the tiffin ingredients over the stove directly or in a double boiler, you'll need a medium-sized saucepan. You can also do the melting in the microwave but make sure to do it in small bursts to prevent burning. Stirring every 15-20 seconds between microwave bursts will suffice.
- Utensils: A wooden spoon or spatula for mixing, plus a sharp knife for cutting into the tray bake. You may need a heavy-bottomed rolling pin to crush the biscuits but you can also use your hands.
How to Make 3-Ingredient Nutella Tray Bake
Step 1: Line an 8x8-inch tin with baking paper or parchment paper, leaving a little hanging over the edges for easy removal later on.
Step 2: Weight out 200g of Digestive biscuits and place them into a large mixing bowl. Use your hands or the end of a heavy-bottomed rolling pin the crush the biscuits into medium-sized chunks. They shouldn't be so small that they're crumbs but there shouldn't be any super large pieces in there either. I find aiming for ½-inch pieces works best.
Step 3: Break 450g of milk chocolate into pieces and add it to a saucepan or heatproof bowl. Gently melt until there are no lumps left. As I mentioned above, if you're doing this in the microwave, mix it every 15-20 seconds to prevent burning.
Step 4: Remove the melted chocolate from the heat and add 350g of Nutella directly to the pan/bowl. Mix well.
Step 5: Spoon the mixture into the bowl with the Digestive biscuits. Mix well until all of the biscuits are covered in chocolate.
Step 6: Press the mixture into your lined tin and spread it out evenly. A rubber spatula is great to use for this part because it won't stick.
Step 7: Place the whole thing in the fridge for 30-60 minutes until firm to the touch.
Step 8: Once your Nutella tiffin has set, remove it from the tin using the baking paper, cut it into slices and enjoy!
Top tips
- I have also tested this Nutella tray bake recipe with Asda’s own-brand ‘chocolate hazelnut spread’ and it worked well. It's super handy if you're on a budget!
- Make sure to melt the chocolate low and slow to prevent burning or seizing.
- You can swap the Digestives for any other biscuits such as shortbread or Rich Tea biscuits. You can even use Nutella biscuits if you have them!
- This traybake is delicious as is but if you want, you can add a chocolate topping. Around 200g of melted chocolate will be plenty.
- Add a sprinkling of hazelnuts on top of the tray bake for some extra flavour and crunch.
FAQ
It should be good for around 2 weeks if you store it in an airtight container in the fridge. It can also be kept at room temperature if you prefer but I'd recommend eating it within 1 week if you do this.
It sure can! To freeze your no-bake Nutella tiffin, wrap it tightly in clingfilm or tinfoil, or place slices into airtight containers, using pieces of baking paper in between to stop them from sticking to one another. Freeze for up to 2 months. When you're ready to defrost it, let it thaw overnight in the fridge or let it sit out at room temperature for an hour or two. Once defrosted, do not refreeze.
More no-bake tray bake recipes
- Mini Egg tray bake
- Cadbury Crunchie tray bake
- Twix tray bake
- Raspberry ruffle traybake
- Biscoff tray bake
- Malteser tiffin tray bake
I hope you like this 3-ingredient Nutella tray bake! If you make it at home, please leave a comment down below to let me know what you think. Enjoy!
Nutella Tray Bake (3 Ingredients)
Ingredients
- 200 g Digestive biscuits
- 450 g Milk chocolate
- 350 g Nutella
Instructions
- Line an 8x8-inch tin with baking paper.
- In a large bowl, crush the Digestive biscuits into small chunks with a few crumbs. Set the bowl aside.
- Break the milk chocolate into pieces and melt over low heat in a double boiler or microwave. If you're melting it in the microwave, take it out and stir it every 20 seconds or so to prevent burning.
- Add all of the Nutella into the bowl with the melted chocolate and mix well until smooth.
- Spoon the melted Nutella mixture into the bowl with the crushed Digestives and mix well. Once all the biscuits are coated in chocolate, press everything into your lined tin. A rubber spatula is useful for pressing it in.
- Refrigerate the whole thing for 30-60 minutes until firm. Then just cut into slices and enjoy!
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 2 weeks.
Jan
I made these and yes they are delicious. My only concern is the cost, buying decent chocolate and using a whole jar of Nutella to make this.
Chloe
It works with the supermarket own-brand versions of Nutella which are a bit cheaper. I always use super cheap chocolate for this recipe too and the taste is just as nice 🙂