Milkybar® and raspberry tray bake squares

Method

1. 1Step 1 :

   Heat oven to 180C (160°C for fan ovens), Gas mark 4.

2. 2Step 2 :

   In a large bowl whisk the sugar, eggs and the vanilla with a handheld electric mixer until light and fluffy.

3. 3Step 3 :

   Sift the flour and salt and fold until combined (try to keep in as much air as possible).

4. 4Step 4 :

   Using a 20cm square tin, cut out a square of non-stick baking parchment to line the tin.

5. 5Step 5 :

   Pour the mixture into a lined tin and bake for 15 – 18 minutes.

6. 6Step 6 :

   Cool in the tin for 10 minutes and then lift the cake out, peel away the paper and cool completely.

7. 7Step 7 :

   Into a separate bowl break the Milkybar® Block into small pieces.

8. 8Step 8 :

   Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water.

9. 9Step 9 :

   Keeping the water at a temperature barely simmering, stir the chocolate occasionally until melted.

10. 10Step 10 :

    Once fully melted, pour the melted Milkybar® chocolate over the cooled cake.

11. 11Step 11 :

    Place half of the raspberries into a small bowl and mash with a fork until very juicy (you can add a drop of water to help this along).

12. 12Step 12 :

    With the leftover raspberries, decorate your Milkybar® covered tray bake by placing them on top in a pattern.

13. 13Step 13 :

    To finish take your raspberry juice and drizzle onto the tray bake, you can create a marble effect by dragging a fork gently across the melted Milkybar® and raspberry juice mixture. (Be quick, you need to do this before it sets!)

14. 14Step 14 :

    Leave to set then section into 12 pieces.

15. 15Step 15 :

    Share and enjoy!