Mint Aero Slices (formerly traybake) for the Great Irish Bake in aid of Temple Street Children’s Hospital
We had a bake sale in work this week, as part of the Great Irish Bake for Temple Street Hospital, a great cause. I was really blown away by the generosity of my work colleagues for the amount of time they put in to baking and bringing in sweet treats, and to everyone else who bought them and donated- we raised a whopping €648. I am very proud of everyone for working together and it really brought out the best in all and left me with a great warm glow on a Friday afternoon. However, I planned badly and had a night out the night before the bakesale (which I had organised, oops) so my baking needed to be done two nights before the event, and needed to work first time as there would be no time to fix it if it went wrong. It was only ever going to be a tried and trusted melty recipe. Chocolate always pleases.
Yes, soon I will be crowned “Queen Sharer of other people’s melty chocolatey no-bake recipes”, but until that time comes here’s another one in my quest for the title. Enjoy!
Mint Aero Slices/ Traybake
(from The Goddess Kitchen)
200g milk chocolate
225g Mint Aero (this is two of the big bars broken in to piececs or you can use the bubbles but they are more expensive)
3 tablespoons Golden Syrup
225g digestive biscuits
Crush the digestives either in the food processor or if you don’t have one (or if your two year old has broken the lid and the replacement that you’ve ordered has gone missing in the post but turns up the day after you make these marked “Missent to Canada”) then put then in a freezer bag bash them with a rolling pin until they resemble rough sand, no lumpy bits. Line a swiss roll tin (13″ X 9″) with baking parchment.
Put the butter, milk chocolate broken into squares (NOT the Aero) and golden syrup in to a saucepan over a low heat and stir a bit until they are all nicely melted together. Then add the crushed biscuits and the mint aero and mix it together together quickly with a spoon. Next pour into the tin, press it down with the back of a spoon and make it level, and when cool put it in the fridge until it is set.
When you take it out of the fridge let it come back up towards room temperature before attempting to cut it as it tends to split, and then use a warm big knife, dipping it in hot water and cleaning between cuts if necessary. It’s very rich so I tend to cut it into bitesized pieces and this time I put them in green and white buncases to sell in the bakesale and they looked really pretty.
Now, it looks a bit boring so if you don’t have the white buncases you could swirl some white chocolate on top or some green writing icing would convey the minty taste.
I forgot to take a photo of just them, but here they are in part of the display for the bakesale.
Hope you like them.