Mint Aero Traybake

I absolutely love the mint aero traybakes from Mimi’s Bakery in Edinburgh. They are heaven in mint chocolate form. When we go for breakfast I always get the french toast and bacon and then get one of these to go for later (because my stomach would explode if I tried eating anything after the french toast).

They are so good that I thought I would try my hand at making a version of them. The mint fondant layer in the middle was the one that was stumping me the most for what to do, so  I thought I would try using my mint fudge recipe and see how that turns out. For the rest of the bake I used a combo of the description from the Mimi’s website and a mix of other traybake recipes.

Katie got to test these nice and fresh as a celebration of her recent birthday and has very nicely given me a 10/10 rating (I think she is nice so that I keep bringing her sweets).

I hope you enjoy these as much as I do and I will still be buying them from Mimi’s whenever I can!

Mint Aero Traybake

This recipe makes 16 large bars at 485 calories a piece or 32 small bars at 242 a piece (I cut them into the big size and then we cut them in half if we don’t want so much).

dsc_0118

Ingredients:

  • 100g butter
  • 200g milk chocolate
  • 3 Tbs golden syrup
  • 250g digestive biscuits
  • 220g condensed milk
  • 635g white chocolate (divided into 375 and 260)
  • 1.5 tsp. mint extract
  • green food colouring
  • 100g mint aero bar

Preparation:

  1. Line a 8″ x 8″ baking pan with baking paper.
  2. In a double boiler melt the butter, milk chocolate and golden syrup together and then take off the heat.
  3. In a plastic bag crush the digestive biscuits.
    • I kept mine fairly course
  4. Stir in the digestive biscuits until thoroughly coated in the chocolate mixture.
  5. Press into the pan to form an even bottom layer.
  6. Let cool in fridge while you make the second layer.
  7. Mix the condensed milk and 375g white chocolate in a double boiler until they melt together. Stir frequently to prevent burning.
  8. Take of the heat and stir the mint extract and colouring.
  9. Pour over first layer and gently shake side to side to make the second layer settle evenly.dsc_0109
  10. Place in fridge to let cool for about 30 minutes before starting the final layer.
  11. Melt the remaining 260g of white chocolate in a double boiler.
  12. Stir to cool for a minute and then quickly pour and spread over the second layer, giving another shake to make the chocolate settle evenly.
  13. Crush the 100g of mint aero bar and sprinkle over the top.
  14. Let set in the fridge for at least two hours before cutting up and serving.

Hope you enjoy my little twist on this tasty treat!

And here is a printer friendly version:

Mint Aero Traybake

Ingredients:

  • 100g butter
  • 200g milk chocolate
  • 3 Tbs golden syrup
  • 250g digestive biscuits
  • 220g condensed milk
  • 635g white chocolate (divided into 375 and 260)
  • 1.5 tsp. mint extract
  • green food colouring
  • 100g mint aero bar

Preparation:

  1. Line a 8″ x 8″ baking pan with baking paper.
  2. In a double boiler melt the butter, milk chocolate and golden syrup together and then take off the heat.
  3. In a plastic bag crush the digestive biscuits.
    • I kept mine fairly course
  4. Stir in the digestive biscuits until thoroughly coated in the chocolate mixture.
  5. Press into the pan to form an even bottom layer.
  6. Let cool in fridge while you make the second layer.
  7. Mix the condensed milk and 375g white chocolate in a double boiler until they melt together. Stir frequently to prevent burning.
  8. Take of the heat and stir the mint extract and colouring.
  9. Pour over first layer and gently shake side to side to make the second layer settle evenly.
  10. Place in fridge to let cool for about 30 minutes before starting the final layer.
  11. Melt the remaining 260g of white chocolate in a double boiler.
  12. Stir to cool for a minute and then quickly pour and spread over the second layer, giving another shake to make the chocolate settle evenly.
  13. Crush the 100g of mint aero bar and sprinkle over the top.
  14. Let set in the fridge for at least two hours before cutting up and serving.
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