Raspberry Ruffle Traybake Bars
These Raspberry Ruffle Traybake Bars are a delightful blend of raspberry, coconut, and rich chocolatea quick and easy treat thats perfect for sharing!
Ingredients
280 g desiccated coconut
23 g raspberry jelly powder
250 ml condensed milk
250 g semi-sweet chocolate e.g., Bournville
Optional Topping:
1-2 tablespoons freeze-dried raspberry pieces
Instructions
Prepare the Tin:
Line an 8×8-inch tin with baking paper, leaving a bit of excess paper over each edge to easily lift the traybake out later.
Make the Raspberry Coconut Layer:
In a mixing bowl, combine the desiccated coconut and raspberry jelly powder.
Stir in the condensed milk until fully incorporated and the mixture is thick and sticky.
Press into the Tin:
Evenly press the raspberry coconut mixture into the lined tin to create a compact layer.
Add the Chocolate Layer:
Melt the chocolate and spread it evenly over the raspberry coconut mixture.
While the chocolate is still wet, sprinkle freeze-dried raspberry pieces over the top for extra flavor and a pop of color.
Set and Slice:
Refrigerate the traybake for about 1 hour until the chocolate hardens.
Once set, use a warm knife to cut the traybake into 12 slices for smooth edges.
Enjoy these sweet and chewy Raspberry Ruffle Bars!