No-Bake Honey Crunch Traybake

What is a traybake? If you visit this blog occasionally, you know that sometimes I make traybakes in the summer. Some traybakes are no-bake cookies, which is the case with these bars. Traybakes, when they are baked, often use up a smaller quantity of ingredients like sweetened condensed milk, so they can be great for using up odds and ends that you may have around.

Traybakes are typically a British/Irish/Australian bar cookie, and in this case the blogger is from Northern Ireland but now lives in the States. It can be hard to find no-bake cookies that are a little more interesting, so I have to search a lot more to find the right recipe. As this is an international recipe, it does call for a different biscuit/cookie. Rich’s Tea Biscuits are a plain cookie, and I ended up using Goya Marias. You could also use a plain digestive biscuit or a graham cracker in a pinch.

The bake for these cookies is simple, but I did change the topping. The original recipe called for a whipped cream topping, but that seemed too delicate for a warm day, so I just changed the topping to a powdered sugar icing. You can use any grated chocolate for the topping, or even leave it off if it looks good as is. These cookies are subtly sweet, and the icing adds that extra bit of sweetness that is appreciated!

No-Bake Honey Crunch Traybake
110 grams butter, room temperature
¾ cup powdered sugar
2 tablespoons honey
1 tablespoon cocoa powder
225 grams Rich Tea biscuits/Goya Maria cookies, crushed

½ cup powdered sugar
1 teaspoon honey
1-2 tablespoons milk
Grated chocolate, for topping

Line an 8” square pan with foil and spray with nonstick cooking spray.

In a large mixer bowl, combine the butter, powdered sugar, honey, and cocoa powder. Mix on medium until light and smooth. Stir in the crushed biscuits; if you’d like you can keep a few of the biscuits in larger chunks to add additional texture. Stir to combine and then press the mixture firmly into the prepared pan. Chill for at least two hours.

Once the base is chilled, make the topping. In a medium bowl, whisk together the powdered sugar, honey and a small amount of milk. Continue adding milk until the topping is a glazing consistency. Smooth the topping over the base and top with a small amount of grated chocolate. Refrigerate to allow the topping to set before cutting into bars.

Recipe from Traybakes & More