White Chocolate Traybake

Are you looking for something delicious to make for your family and friends? If so, then a white chocolate traybake is the perfect option.

Traybakes are a great way to get the most out of your baking ingredients with minimal effort. Plus, they're always delighted to look at with all their layers of flavour and texture. White chocolate traybakes are especially indulgent since they blend two classic flavours, namely vanilla sponge and creamy white chocolate.

This recipe will guide you through making an easy, yet tasty white chocolate traybake for any occasion! With just a few simple ingredients, we're going to create the perfect white chocolate bake.

Serves: 12 | Prep Time: 45 Minutes | Calories: 240Kcal Per Serving 

Ingredients:

• 150g unsalted butter 
• 200g self-raising flour 
• 150g golden caster sugar
• 1/2 tsp baking powder
• 3 large eggs 
• 150g
• 10ml French Vanilla Syrup
• 100g White Chocolate & Raspberry Spread 
• 50g Chocaholic Choco Drops 
• 30g fresh raspberries 

How To Make A Traybake 

1. Making a traybake is easy and fun! All you need to do is preheat your oven to 180°C/160°C fan/gas mark 4. Grease and line a 20cm square baking tin with greaseproof paper/baking parchment.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the flour, baking powder and French Vanilla Syrup. Mix until everything is combined.
3. Pour the mixture into your prepared tin and spread it out evenly. Bake in the preheated oven for 25 minutes or until golden brown and a skewer inserted into the centre comes out clean.
4. Once cooked, remove from the oven and leave to cool completely before adding the topping. Spread over the White Chocolate & Raspberry Spread, then sprinkle over the Chocaholic Choco Drops and fresh raspberries.
5. Refrigerate for a minimum of 1 hour.
6. Cut into slices and serve! Enjoy your delicious white chocolate traybake!

How To Store:

Your white chocolate traybake will keep in an airtight container for up to 3 days in the fridge, if you're looking for it to keep slightly longer then you may want to add the raspberries on afterwards.