There’s something so heartwarming about the simplicity of a White Chocolate and Candy Traybake. Growing up, my nan always had a batch of something sweet stashed away in her floral tin—an assortment of rocky road, buttery flapjacks, and candy-laden traybakes that were the stuff of childhood dreams. This recipe brings that cozy joy back to life, but with a playful twist—combining creamy white chocolate and candy bars in one indulgent no-bake treat.
Whether you’re baking for a party, a bake sale, or just a midweek pick-me-up, this White Chocolate and Candy Traybake is the ultimate sweet fix.
What Is a White Chocolate and Candy Traybake?
A White Chocolate and Candy Traybake is a layered, no-bake dessert made by pressing a biscuit and chocolate base into a tin, loading it with a candy-studded filling, and topping it off with even more white chocolate and candy bars. It’s easy, nostalgic, and endlessly customizable.
Traybakes are a beloved staple of British baking. Unlike cakes that rise in the oven, traybakes are often pressed into pans, chilled, and sliced. Think of them as the dessert world’s answer to comfort food—simple to prepare, richly satisfying, and shareable.
Ingredients
Here’s everything you need to make your White Chocolate and Candy Traybake:
For the Base:
- 250g digestive biscuits, crushed
- 100g unsalted butter
- 2 tbsp golden syrup
- 200g white chocolate (high quality for smoother melting)
For the Filling:
- 150g mini marshmallows
- 100g puffed rice cereal or cornflakes
- 2–3 candy bars (Snickers, Mars, Twix), chopped into small chunks
For the Topping:
- 300g white chocolate
- Extra candy bars for topping
- Optional: sprinkles, chocolate chips, or chopped nuts
Equipment You’ll Need
- 9×9 inch square baking tin
- Mixing bowls
- Saucepan
- Spatula
- Knife
- Parchment paper
Instructions
Step 1: Prepare Your Tin
Line your tin with parchment paper, making sure there’s a bit of overhang on the sides to help lift the White Chocolate and Candy Traybake out when it’s ready.
Step 2: Make the Base
In a saucepan over low heat, melt the butter, golden syrup, and white chocolate together, stirring until smooth. Remove from the heat and stir in the crushed biscuits.
Press the mixture into the prepared tin, spreading it evenly with a spatula. Pop into the fridge to chill while you prepare the filling.
Step 3: Create the Filling
In a large bowl, combine mini marshmallows, puffed rice cereal, and chopped candy bars. Melt another 200g of white chocolate and pour it over the mixture. Stir everything gently to coat.
Spread this over your chilled biscuit base, pressing it down gently. You’re building the chewy-crunchy heart of the White Chocolate and Candy Traybake!
Step 4: Add the Topping
Melt the remaining white chocolate and pour it over the top. Smooth it out and scatter chopped candy bars and sprinkles over the surface while still soft. Let it cool slightly, then refrigerate for at least 2 hours.
Step 5: Slice and Serve
Once fully set, lift the traybake out using the parchment overhang. Cut into 12 squares with a sharp knife. Enjoy immediately or store in the fridge in an airtight container.
Tips for the Perfect White Chocolate and Candy Traybake
- Chill Between Layers: Let each layer set slightly before adding the next for clean slices.
- Use Quality Chocolate: It makes a difference in flavor and texture.
- Add a Pop of Color: Use bright candy pieces like M&Ms or gummy bears for kid-friendly flair.
- Balance the Sweetness: Include salted pretzels or roasted nuts if you prefer something less sweet.
Storage & Make-Ahead Advice
This White Chocolate and Candy Traybake can be stored in the refrigerator for up to 5 days. You can also freeze slices in a freezer-safe bag for up to one month—perfect for making ahead for parties or gifting.
Common Mistakes to Avoid
- Overheating chocolate: White chocolate burns easily. Always melt gently over low heat or in short microwave bursts.
- Packing layers too tightly: Pressing too hard can make the traybake dense. Use a light hand.
- Skipping the chilling time: Give it time to set properly or your bars may fall apart.
Why You’ll Love This White Chocolate and Candy Traybake
- No oven required
- Perfect for kids to help with
- Endless candy combinations
- Great for parties, bake sales, or just because!
FAQs
Can I use dark or milk chocolate instead?
Absolutely! Though it’s no longer a white chocolate traybake, the concept still works.
What if I don’t have golden syrup?
Honey, corn syrup, or maple syrup all work well.
Can I make it gluten-free?
Yes! Just use gluten-free biscuits and candy bars.
Can I use leftover holiday candy?
Yes, this is a great way to use up Easter, Halloween, or Christmas candy!
Nutritional Insight
While indulgent, this treat is easily portion-controlled. One square of this White Chocolate and Candy Traybake (based on 12 servings) is approximately 220–250 calories depending on candy choices.
Explore More Sweet Sensations
Try these if you loved our White Chocolate and Candy Traybake:
- Salted Caramel Crumble Bars Recipe
- Delicious Strawberry Rice Krispies Treats
- Traditional Gingerbread Traybake Recipe
- Vanilla Dutch Baby Pancake
External Sources to Inspire You
Final Thoughts
Whether you’re reminiscing about childhood sweets or making memories with your own family, this White Chocolate and Candy Traybake delivers on all fronts. It’s sweet, soft, crunchy, and a little bit over-the-top—in the best way.
The best part? No baking needed—just melt, mix, chill, and slice.