Description
This delicious Party Ring Tray Bake is a no-bake dessert featuring crushed Party Ring biscuits combined with melted butter and condensed milk to form a base, topped with a luscious marbled white chocolate layer infused with pink gel food coloring, finished with colorful mini Party Rings for a fun and festive treat perfect for parties and gatherings.
Ingredients
Base
- 450 g Party Ring biscuits
- 150 g Butter, melted
- 120 ml Condensed milk (from the 397 g divided)
Topping
- 250 g White chocolate
- 277 ml Condensed milk (remaining from 397 g divided)
- Pink gel food colouring (optional)
- 4 Bags Mini Party Rings (84 g total)
Instructions
- Line the tin: Line an 8×8-inch baking tin with baking paper to prepare for the base.
- Crush the biscuits: Use a food processor or blender to crush the Party Ring biscuits into fine crumbs for a smooth base texture.
- Combine base ingredients: Place the crushed biscuit crumbs in a large bowl, add the melted butter and 120 ml of condensed milk, and mix well until it forms a wet dough-like mixture.
- Press base mixture: Press the biscuit mixture evenly into the lined tin, creating a firm base layer for the toppings.
- Prepare white chocolate topping: Break white chocolate into pieces and place into a saucepan with the remaining condensed milk. Heat gently over low heat, stirring until the chocolate melts and the mixture is thick and glossy.
- Color a portion of topping: Transfer 2 tablespoons of the white chocolate mixture into a separate bowl and add pink gel food colouring to create a vibrant pink swirl mixture.
- Spread and swirl topping: Spread the main white chocolate topping evenly over the biscuit base. Drop spoonfuls of the pink mixture on top and use a toothpick to swirl the two colours together, creating a marbled effect.
- Add mini Party Rings: Scatter the mini Party Rings over the swirled topping for a colorful and festive finish.
- Set in fridge: Place the tray bake in the refrigerator for 4 hours to allow it to set firmly before slicing and serving.
Notes
- Using an 8×8-inch tin ensures the tray bake sets with the right thickness.
- Ensure the white chocolate mixture is heated gently to avoid burning and achieve a smooth glossy texture.
- The pink gel food colouring is optional but adds a nice visual contrast in the topping.
- Refrigerate the tray bake for the full 4 hours to allow proper setting for easy slicing.
- Store leftover tray bake in the fridge in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Australian
