Baby shower tray bake recipes

Jul 12, 2014
icemaiden013

A few of my friends have asked me about the sweet treats that were available at Joanne’s baby shower a while back.  Well, please find below, the recipes we used to bring you those delicious sweet snacks – so you can make them at home yourself!

If you add anything to them or tweak the recipe, let me know – I love hearing alternate versions of recipes!

Butterfinger squares

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Ingredients:

  • 100g butter
  • 400g  milk chocolate (I used Cadbury’s Dairy Milk)
  • 6 tbsp golden syrup
  • 200g digestive biscuits/Schar shortbread cookies – crushed
  • 1 ‘pouch’ of Butterfinger mini bites crushed (keep aside a little for the topping)

Method

Melt together the milk chocolate, butter and golden syrup
Mix in the crushed biscuits and butterfingers and stir well
Spread out in a pan and compact the mixture
Sprinkle the kept aside crushed Butterfingers over the top of the chocolate – pushing gently into the mix
Leave to firm up in the fridge for a couple of hours and slice in to portions.

Reeses peanut butter cup squares

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Ingredients:

  • 100g butter
  • 400g dark chocolate (I used Ghirardelli’s)
  • 6 tbsp golden syrup
  • 2-3 cups gluten free rice krispies
  • 1 pouch of Reeses peanut butter minis cut in quarters (keep aside some to sprinkle on top)

Method

Melt together the milk chocolate, butter and golden syrup
Mix in the rice krispies and peanut butter minis and stir well
Spread out in a pan and compact the mixture
Sprinkle the kept aside peanut butter minis over the top of the chocolate – pushing gently into the mix
Leave to firm up in the fridge for a couple of hours and slice in to portions.

Biscuit cake

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Ingredients

  • 285 g half dark chocolate half milk chocolate (melted)
  • 1 tin of condensed milk
  • 225 g unsalted butter (1 packet, melted)
  • 500 g digestive biscuits
  • 300 g rich tea biscuits
  • 4 crunchie bars
  • 1 packet of mini marshmallows

Method

  • Put the biscuits and crunchie bars into a freezer bag, or between two pieces of cling film and using a rolling pin roughly crush. If you don’t have a rolling pin, use an unopened tin of baked beans, tomatoes etc.
  • Pour the crumbs into a bowl and mix in the mini marshmallows. Stir in melted butter and then the condensed milk. Mix well and then add the melted chocolate.
  • Line a 13inch Deep roasting tin or a 9inch Square with cling film. Spoon the biscuit mixture into the tin and flatten with the back of a spoon. Place the cake in the fridge for 24 hours to set.

Coconut jam slice

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Ingredients

1.5 cups plain flour (I used GF flour)
160g butter
0.5 cup icing sugar sifted
0.3 cup jam (I used raspberry)
2 eggs
0.3 cup caster sugar
2 cups desiccated coconut

Method

Preheat oven 180oc/360of
Line 16x26cm pan with baking paper
Process flour, butter & icing sugar in a food processor until mixture come together. Press into pan. Bake for 15 mins until golden. Cool for 5 mins.
Spread jam over base. Put eggs and sugar in a bowl, then whisk together until smooth. Stir in coconut. Place & spread coconut mixture evenly over the jam. Bake for 20 mins, allow to cool and cut into squares.

The other tray bake at the baby shower came from previous Irish tray bake recipes.  Caramel squares – yum!