Chocolate Crunchie Traybake – a recipe

3 Aug


I do like to experiment with my baking but there are some family favourites I come back to time and again. I’ve mentioned the Be-Ro books before and I’ve grown up with many of the recipes. One in particular I remember mum making, and was possibly one that I first started making with her. It’s called Australian Crunchie. Why it’s called that I don’t know, but it is so simple I can make some at a moment’s notice and use it for presents, chopped up in a little bag tied with ribbon.

The original recipe calls for crushed cornflakes but I had none. So I used porridge oats instead. I also liked how Susan on Not Just Any Old Baking decorated her refrigerator cakes. So I did something similar here.

  • 225g butter
  • 150g caster sugar
  • 75g desiccated coconut
  • 75g cornflakes OR 75g porridge oats OR a combination of the two
  • 1 tbsp cocoa powder
  • 150g self-rasing flour
  • chocolate (as much as you like) melted to pour over the top.
  1. Heat oven to 170c/150 fan.
  2. Grease your baking tray (31cm x 21cm)
  3. Melt the butter.
  4. Mix together all the dry ingredients.
  5. Pour butter over the top and mix in.
  6. Spoon into a tin (mine was actually 23cm square).
  7. Bake for 25 minutes (or less if your tin is slightly bigger making the mixture thinner).
  8. Allow to cool.
  9. Melt chocolate and pour over the top.
  10. Decorate any way you wish or leave plain.
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