Ooey Gooey Traybake

Recipe

Satisfy your sweet tooth with this irresistible layered traybake. Yum’s the word!  

Serves: 12 people | Prep time: 45 minutes | Cooking time: 20 minutes

Scottish | Dessert | Scottish Creations by Kirsten

Ingredients  

Chocolate Shortbread Base

• 170g Plain Flour
• 120g Salted Butter
• 50g Caster Sugar
• 25g Cacoa Powder
• 1/2 tsp Vanilla Extract

Gooey Nests For Decoration

• 50g Milk Chocolate
• 50g Wheat Shreds
• 30g Golden Syrup
• 25g Salted Butter
• 50g Gooey spread to dollop

Method:

Chocolate Shortbread Base:

1. Preheat oven to 160 Fan (180oC, Gas 4)
2. In a large bowl, combine the flour, sugar and cocoa powder and mix until well blended
3. Cut the butter into small cubes and add to the bowl
4. Crumb the butter through the mix until it is evenly incorporated
5. Add the vanilla, and a tbsp of cold water
6. Line a baking sheet with greaseproof paper, then roll out the dough on top. Prick all over with a fork
7. Bake for 20minutes
8. Allow to cool thoroughly (you can put in the freezer temporarily)
9. Smother in Gooey Spread and chill (again, you can put this in the freezer temporarily until fully chilled and set)
10. Melt the 200g milk chocolate buttons (or other Aldi milk chocolate) and pour over the cooled, set gooey topping
11. Press the nests onto the melted chocolate while it's still warm
12. Leave to chill then cut into portions

Gooey Nest:

1. Melt the butter in a small saucepan
2. Add the chocolate to the butter
3. Add the golden syrup to the saucepan
4. Blend until smooth using a spoon
5. Crush the wheat shreds into small pieces that resemble twigs
6. Add the wheat shred twigs to the chocolate mixture and stir until they are fully coated
7. Divide the mixture between the cups of a small muffin tray (or similar), then use the back of a spoon to create a well in the centre of each portion
8. Add a dollop of gooey spread to the centre and chill until ready for use. Chilling briefly in the freezer is perfect for this.