EASY TRAYBAKES!
Rocky road chocolate traybake
SERVES 6
500g (1lb 1oz) leftover Easter eggs
200g (7oz) pack of Bourbon Cream biscuits
154g (5½oz) pack of Cookies n Cream biscuits
200g (7oz) bag of large marshmallows
75g (2¾oz) bag of Dominion Dolly Mixture
80g (3oz) bag of mini chocolate eggs
100ml (3½floz) maple syrup
1 Line a 25x20x3cm (10x8x1¼in) tin with non-stick baking parchment. Break up the chocolate eggs and chop up half the marshmallows.
2 Put the broken up chocolate, chopped marshmallows and the maple syrup in an ovenproof bowl.
3 Put the bowl over a pan of boiling water – make sure the bottom of the bowl doesn’t touch the water and melt the chocolate and marshmallow mix.
4 Put all the bourbon biscuits and half the cookies in a food processor and blitz to crumbs. Add the biscuit crumbs to the melted chocolate mixture and mix well.
5 Spoon the mixture into the prepared tin.
6 Cut the remaining cookies and marshmallows in half. While still warm, decorate the traybake with the biscuits, marshmallows, dolly mixtures and chocolate eggs.
7 Allow to cool and serve.
Recipe by Aldi (www.aldi.co.uk)
Sunshine bars
SERVES 5
250g (9oz) rolled oats
50g (1¾oz) crispy rice
100g (3½oz) plain flour
70g (2½oz) dried apricots, chopped (keep 20g (¾oz) for the topping)
1 tsp bicarbonate of soda a pinch of salt
250g (9oz) runny honey
100g (3½oz) coconut oil
2 tsp vanilla extract
1 Preheat the oven to 170°C/Gas Mark 3 and line a 30x20cm (12x8in) baking tray with baking paper.
2 Add all the dry ingredients (minus 20g (¾oz) of apricots) to a large bowl and mix together well.
In a separate microwaveable bowl, add the honey, coconut oil and vanilla
