Easy No-Bake Mint Aero Traybake Recipe

Grease and line an 8x8” square baking tin with baking paper.

Place the digestive biscuits in a ziplock bag and break them down into crumbs by bashing them with a rolling pin. You can leave a few larger chunks if preferred.

Add the butter and golden syrup to a large saucepan. Place over a low-medium heat, stirring frequently until the butter has completely melted.

Place the dark chocolate and milk chocolate into a bowl and melt in the microwave in 30 second bursts, stirring in between.

Pour the melted chocolate into the saucepan with the butter/syrup mixture and stir well to combine.

Add the crushed digestive biscuits and stir again.

Transfer the mixture into your prepared tin, smoothing in down into a compact even layer with the back of a spoon. Set this aside to cool for 30 minutes.

Once the traybake has cooled a little, press the Aero Bubbles all the way into the biscuit layer before smoothing over the top again with the back of a spoon.

To make the topping, add the milk chocolate to one bowl and the white chocolate to another. Melt both in the microwave in 30 second bursts.

Add the few drops of green food colouring to the white chocolate and stir well.

Place alternating spoonfuls of the milk chocolate and white chocolate all over the traybake.

Then take a skewer or cocktail stick and move it in a swirling motion all over the chocolate to create a marbled effect.

Put the traybake in the fridge for about 5 minutes so the chocolate can firm up slightly. Then place the remaining Aero Bubbles on top.

Refrigerate for 2 hours before slicing.