Happy Faces Traybake (No Bake)

A fun, nostalgic, no-bake Happy Faces biscuit dessert with a white chocolate and raspberry topping.

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Prep Time: 20

Chill time: 4

Total Time: 4 20

Servings: servings

Calories: 304kcal

450 g Happy Faces biscuits (you'll need 4 packs in total to include the topping)
120 g Butter, melted
120 ml Condensed milk (from a 397g tin)

Line an 8x8-inch tin with baking paper.
Crush the biscuits into fine crumbs using a food processor or blender. Try to blitz any large lumps of jam left in there.
In a large bowl, mix the biscuit crumbs with the melted butter and 120ml of the condensed milk to make a wet paste-like mixture.
Press the mixture into your lined tin, trying to make it as even as you can.

Break the white chocolate into pieces and place it in a saucepan with the remaining condensed milk. Melt them over low heat on the stove, stirring gently until there are no lumps left. The mixture should look thick and glossy.
Spoon the white chocolate topping over the biscuit base in the tin and spread it out to the edges.
Swirl the raspberry jam into the white chocolate topping using a toothpick. Top with 9 Happy Faces.
Refrigerate for 4 hours to set then cut into slices and enjoy!