Milkybar® and raspberry tray bake squares

Why not try our Milkybar® and raspberry tray bake squares, great to share with the whole family!

Servings: 12

(48g per square – number of servings equivalent to one tray bake.)

Each square contains:
of an adult’s Reference Intake (RI)*
Energy per 100g: 1304kJ/310kcal

*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.

You'll need:

  • 115g caster sugar
  • 4 eggs
  • 2tsp vanilla extract
  • 115g plain flour
  • Tiny pinch salt (1g)
  • 125g punnet fresh raspberries (or frozen and defrosted)
  • 100g Milkybar® Block
  • 20cm square tin

Tips to involve little Farmers

Get your kids to break up the Milkybar® Block for you. They'll absolutely love it!


  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

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

  • 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

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

  • 10

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

  • 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

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

  • 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

    Leave to set then section into 12 pieces.

  • 15

    Share and enjoy!

More Milkybar® recipes

Milkybar® shortbread cookies

Crumbly, buttery and the addition of white chocolate makes these exceptionally yummy.

Servings: 18

(37.8g per cookie – number of servings reflects the average servings from cookies on Carnation® website)

Find out more


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