An incredibly easy no bake mint Aero traybake recipe with crushed biscuits, mint Aero bar, and mint Aero bubbles!
A quick and simple traybake perfect for parties, bake sales or a weekend treat.
I feel that I should introduce this mint Aero traybake recipe with a health warning…it’s highly addictive! Even more dangerously, it’s very quick and easy to make.
The trouble is, it tends to disappear extremely quickly! No-one can seem to resist it. I have been making mint Aero traybake ever since Aero bubbles came out, which was in 2005!
I adapted this no bake Malteser traybake and simply swapped the Maltesers for an Aero bar and Aero bubbles. To say it went down a storm was an understatement.
I remember searching on the internet at the time and I couldn’t find any recipes for Aero traybake, so I do believe I was the first to publish the recipe online!
easy no bake recipe
I really love a no bake traybake. They don’t take long to make at all and although you do have to wait a couple of hours for the chocolate to set firm, they don’t take more than 10 minutes to prepare.
A busy cafe in my town recently told me they make this recipe three times a week and there is never a single piece left at the end of the day. That put a smile on my face!
If you’re interested in more no bake recipes, you might like my classic no bake peppermint slice, no bake Terry’s chocolate orange traybake, white Twix rocky road, Biscoff rocky road or mini egg rocky road.
ingredient list for mint aero traybake
- golden syrup helps bind the mixture together.
- milk chocolate. If you prefer dark chocolate, you can use that instead. Sometimes I do 50/50 milk and dark chocolate.
- rich tea or digestive biscuits. I prefer rich teas for this recipe, but to be honest I often end up using whatever I’ve got in the house. As you can see from the picture above, I added a couple of chocolate digestives that were hiding in the back of the cupboard.
- Mint Areo chocolate and Mint Aero bubbles.
- Milk and white chocolate for the topping
- green food colouring for the white chocolate (optional but looks pretty)
how to make mint aero traybake
Step one – Melt the chocolate, butter and golden syrup together in a saucepan over a low heat. Don’t allow the mixture to become too hot or the chocolate could split and you’ll end up with a grainy mess.
If you looks like this might be happening, remove the pan from the heat and stir the mixture well. It should hopefully become smooth once again.
Step two – Once the mixture has melted down smoothly, add the crushed biscuits, chopped Aero bar and Aero bubbles to the melted chocolate and stir well to combine.
Step three – Pour into a lined tin and press down with the back of a spoon until the top is even. Make sure you get into all the corners.
Step four – Place the tin in the fridge while you melt the chocolate for the topping.
Step five – Melt the milk and white chocolate (separately). Add a small amount of green food colouring to the white chocolate until you’re happy with the colour.
This is a little optional “extra” to make the traybake extra pretty, but you don’t have to do it.
Step six – Take the traybake out of the fridge. Spoon alternate “blobs” of your melted chocolate on top, then swirl them together with a knife or skewer. Press Aero bubbles on top and return to the fridge to set completely.
Then it’s time for the hard part…leaving it to set in the fridge for a minimum of 2 hours – sorry! It is worth the wait though, trust me.
I wait to let the chocolate, butter and syrup mixture cool a little before stirring in the Aero Bubbles – if the chocolate is too warm the bubbles will melt!
I tend to use milk chocolate in this recipe because my family prefer it, but if you wanted to you could all dark chocolate or a mixture of half milk and half dark.
I haven’t tried this yet, but I can imagine an all dark version would make a good “grown up” version. If you try it, let me know what you think!
did you make this recipe?
Let me know what you thought of this recipe by leaving a comment and star rating below.
- 125g butter
- 3 tablespoons golden syrup
- 400 g Milk chocolate, or a mixture of both dark and milk
- 280 g digestive or rich tea biscuits
- 100 g mint Aero bubbles
- 100 g bar Mint Aero (or more Aero bubbles)
- For the topping:
- 150 g milk or dark chocolate
- 100g white chocolate
- tiny drop of green food colour gel or paste, optional
- 100 g bar Mint Aero, roughly chopped OR Mint Aero bubbles, for decoration
- Melt the butter, chocolate and syrup together in a large saucepan, stirring occasionally.
- Once everything has melted and is smooth, remove from the heat.
- Leave for a minute before stirring in the crushed biscuits, chopped mint Aero bar and the Aero bubbles.
- Tip into a lined 22cm square tin and level out the top as best as you can. Pop in the fridge while you melt the chocolate for the topping.
For the chocolate topping:
- Melt the milk and white chocolate separately in heatproof bowls set over a pan of simmering water or in the microwave.
- Take the traybake out of the fridge. Spoon alternate "blobs" of your melted chocolate on top, then swirl them together with a knife or skewer. Press Aero bubbles on top and place back in the fridge for a minimum of 2 hours or until set.
- Once the traybake is set, cut into bars and watch it disappear!
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 94mgCarbohydrates: 52gFiber: 1gSugar: 38gProtein: 4g
Any nutritional information shown is the estimated nutritional information per serving.