If you have a sweet tooth craving something uniquely delicious, the Raspberry Ruffle Traybake Bars Recipe is exactly what you need. These bars bring together the tropical chewiness of desiccated coconut, the bright tang of raspberry jelly, and the rich creaminess of condensed milk, all topped with a smooth layer of semi-sweet chocolate sprinkled with freeze-dried raspberries. Each bar gives you a perfect balance of flavors and textures that feels truly special yet is straightforward enough for any home baker to whip up with joy. Trust me, once you try this Raspberry Ruffle Traybake Bars Recipe, it will quickly become a treasured treat for your cozy afternoons or celebrations.
Ingredients You’ll Need
This recipe is wonderfully simple, relying on a handful of ingredients that each play a key role in creating those signature textures and tastes. Whether you want the chewy coconut, the fruity burst from jelly powder, or the silky chocolate finish, every element is essential to making these bars stand out.
- Desiccated coconut: Provides chewy texture and tropical flavor that forms the base of the bars.
- Raspberry jelly powder: Adds a sweet and tangy punch, infusing the coconut with vibrant raspberry goodness.
- Condensed milk: Binds the mixture together with creamy sweetness, giving the bars a rich, fudgy consistency.
- Semi-sweet chocolate: Offers a decadent, smooth topping that perfectly balances the fruity base.
- Freeze-dried raspberry pieces: Sprinkle on top for an extra vibrant raspberry flavor and a delicate crunch.
How to Make Raspberry Ruffle Traybake Bars Recipe
Step 1: Prepare Your Baking Tin
Start by lining an 8×8-inch baking tin with baking paper, allowing some overhang on each edge. This little trick helps you lift the set bars out of the tin easily and keeps everything neat and mess-free.
Step 2: Mix the Dry Ingredients
Combine the desiccated coconut and raspberry jelly powder in a large bowl. Mix them well to ensure the jelly powder distributes evenly throughout, giving every bite a consistent raspberry flavor.
Step 3: Add Condensed Milk
Pour in the condensed milk and stir everything together thoroughly. This step is crucial as the condensed milk binds all the ingredients, turning the dry coconut and jelly mixture into a sticky, malleable mass you can press into the tin.
Step 4: Press the Mixture Into the Tin
Evenly press the coconut and condensed milk mixture into your lined tin. Make sure it’s packed firmly and level on top so it bakes evenly and holds its shape when sliced.
Step 5: Melt and Spread the Chocolate
Gently melt the semi-sweet chocolate until smooth, then spread it on top of the pressed coconut layer. This glossy chocolate coat not only tastes divine but also gives the traybake bars that gorgeous finish.
Step 6: Top with Freeze-Dried Raspberries
While the chocolate is still wet, sprinkle the freeze-dried raspberry pieces on top. They add an extra pop of color and a tangy crunch that contrasts beautifully with the rich chocolate and chewy base.
Step 7: Chill and Set
Place the traybake in the refrigerator for about one hour, or until the chocolate hardens completely. Once set, use a warm knife to slice the bars neatly into 12 portions without cracking the chocolate layer.
How to Serve Raspberry Ruffle Traybake Bars Recipe
Garnishes
For a touch of elegance and extra flavor, consider dusting the bars with a light sprinkle of powdered sugar or garnishing with fresh raspberries. These add visual appeal and heighten the raspberry experience with fresh brightness.
Side Dishes
These bars are delightful on their own but pair beautifully with a cup of hot espresso or chamomile tea. If you want to turn it into a more indulgent dessert, serve alongside vanilla ice cream or a dollop of lightly whipped cream for a cool, creamy counterpoint.
Creative Ways to Present
Try layering these bars in a glass dessert jar with yogurt or mascarpone cream, turning them into irresistible parfaits. Alternatively, pack them in decorative boxes or tins as charming homemade gifts that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Your Raspberry Ruffle Traybake Bars Recipe leftovers can be stored in an airtight container in the fridge for up to five days. This keeps the coconut moist and the chocolate crisp, so you get the same delicious texture every time you reach in for a snack.
Freezing
For longer storage, wrap the bars tightly in plastic wrap and place them in a freezer-safe container. They freeze exceptionally well for up to two months. When you want some, simply thaw them in the fridge overnight for best texture.
Reheating
Because these bars are served chilled, reheating isn’t necessary. However, if you prefer the chocolate a little soft, leave them at room temperature for 10-15 minutes before enjoying.
FAQs
Can I use fresh raspberries instead of freeze-dried?
Fresh raspberries are delicious but will add extra moisture and can soften the chocolate topping, so they are best used as a garnish rather than baked into the bars.
Is it possible to make this recipe dairy-free?
You can substitute the condensed milk with a coconut-based condensed milk alternative and use dairy-free chocolate to keep it vegan and dairy-free.
What’s the best way to cut the bars without cracking the chocolate?
Warm your knife under hot water, wipe it dry, then slice the bars. This helps the blade glide smoothly, preventing cracks in the chocolate layer.
Can I double the recipe for a larger batch?
Absolutely! Just double the ingredients and use a larger tin. Remember to adjust chilling time accordingly to ensure the chocolate sets completely.
How long do these Raspberry Ruffle Traybake Bars keep their freshness?
Stored properly in the fridge, they taste fresh for up to five days, but for the best texture and flavor, try to enjoy them within the first three days.
Final Thoughts
This Raspberry Ruffle Traybake Bars Recipe is a delightful blend of flavors and textures that’s as fun to make as it is to eat. Its simple ingredients and easy prep make it perfect for both busy days and special occasions. I can’t wait for you to try this recipe and discover your new favorite sweet treat to share with friends and family.
Print
Raspberry Ruffle Traybake Bars Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These Raspberry Ruffle Traybake Bars are a decadent no-bake treat combining the tropical flavor of desiccated coconut with tangy raspberry jelly and a smooth chocolate topping. The bars are easy to make, perfectly sweet, and feature a delightful texture contrast with freeze-dried raspberries sprinkled on top.
Ingredients
Base
- 350 g Desiccated coconut
- 23 g Raspberry jelly powder
- 397 g Condensed milk
Topping
- 250 g Semi-sweet chocolate
- 1–2 Tablespoons Freeze-dried raspberry pieces
Instructions
- Prepare the Tin: Line an 8×8-inch baking tin with baking paper, leaving some paper overhanging the edges for easy removal of the traybake later.
- Mix Dry Ingredients: In a mixing bowl, combine the desiccated coconut and raspberry jelly powder thoroughly to evenly distribute the flavors.
- Add Condensed Milk: Stir the condensed milk into the dry mixture until fully combined, ensuring a sticky, well-mixed base.
- Press Mixture: Transfer the coconut and milk mixture into the lined tin and press it down firmly and evenly to form an even layer.
- Melt Chocolate: Gently melt the semi-sweet chocolate until smooth and pourable (using a microwave or double boiler).
- Top the Base: Spread the melted chocolate evenly over the pressed coconut mixture in the tin.
- Add Raspberry Pieces: While the chocolate is still wet, sprinkle the freeze-dried raspberry pieces over the top to add a tangy crunch.
- Chill: Place the traybake in the refrigerator for about 1 hour until the chocolate sets and hardens completely.
- Serve: Once set, use the overhanging baking paper to lift the traybake out of the tin. Cut into bars using a warm knife to prevent cracking the chocolate, then enjoy.
Notes
- Use a warm knife when slicing to avoid cracking the chocolate topping.
- Freeze-dried raspberries add a delightful tart crunch, but can be omitted if unavailable.
- Ensure chocolate is spread evenly for an even coating and neat bars.
- Traybake can be stored in an airtight container in the fridge for up to 5 days.
- Can be adapted with dark chocolate for a richer, less sweet flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
