Neapolitan Traybake

These 3-layered, no-bake Neapolitan bars are perfect for summer snacking!

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Prep Time: 25

Chill time: 2

Total Time: 2 25

Servings: slices

Calories: 389kcal

Line an 8x8-inch tin with baking paper.
Blitz the digestive biscuits into fine crumbs then pour them into a large bowl.
Add the butter, cocoa powder and golden syrup to a saucepan. Place over low heat and stir gently until melted and combined.
Pour the mixture into the bowl with the biscuits and mix well until all the crumbs are evenly coated. Press it firmly into your lined tin.

Pour the milk into a small saucepan and heat it over low heat until warm. Do not boil it- it should be lightly steaming but not bubbling.
When the milk is warm, remove it from the heat and use a hand whisk to stir in the strawberry jelly powder. Once the jelly powder has dissolved, add the condensed milk and mix gently until combined.
Pour the strawberry mixture over your biscuit base then pop it in the fridge for 30-60 minutes, until it's firm enough to touch without leaving a mark.

Add the butter to a large bowl and mix well to loosen. Add the icing sugar a little bit at a time until it's all mixed in, then stir in the vanilla extract.
Use an electric whisk to mix the buttercream with a small splash of milk, until it becomes pale, fluffy and spreadable.
Spoon the icing over the strawberry layer in the tin and gently spread it out.
Pop the whole thing back in the fridge for 1 more hour, then cut into slices and enjoy.

Store in an airtight container in the fridge for up to 3 days and serve chilled.
The vanilla topping should be thick but spreadable. If you need to make it thicker, add more icing sugar. If you need to make it thinner, add more milk.