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Baking & dessert

Smores traybake

Makes 16 squares.

Recipe bywjf.morris
BakingNon-sourdough
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Total time3 hr 46 min
DifficultyModerate
Community ratingNew recipe
Whole recipe42.9g protein
Representative photograph for Smores traybake
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Structure checkedAdaptive recipe data
Serves
16

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Start heating the oven

    1 minHands-on

    Heat the oven to 160°C fan.

  3. 03

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

  4. 04

    Make crumb base

    6 minHands-on

    Line the metal tin with parchment kept below the rim for grilling. Mix base biscuit crumbs, base butter and base salt and press firmly.

  5. 05

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  6. 06

    Bake base

    10 minHands-off · check as directed

    Bake the base for 10 minutes.

  7. 07

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  8. 08

    Cool

    30 minHands-off · check as directed

    Cool base completely.

  9. 09

    Heat ganache cream

    3 minHands-on

    Heat ganache cream until steaming, take off heat and pour over ganache chocolate.

  10. 10

    Soften chocolate

    2 minHands-off · check as directed

    Leave for 2 minutes.

  11. 11

    Stir and spread ganache

    3 minHands-on

    Stir smooth and spread over the cold base.

  12. 12

    Chill ganache

    120 minHands-off · check as directed

    Refrigerate for at least 2 hours until firm enough to hold its shape.

  13. 13

    Heat the grill

    1 minHands-on

    Heat the oven grill to medium.

  14. 14

    Allow grill to heat

    5 minHands-off · check as directed

    Allow about 5 minutes, checking the grill is ready.

  15. 15

    Add marshmallow topping

    2 minHands-on

    Cover ganache with marshmallows. Keep the metal tin well below the grill element and keep parchment below the rim.

  16. 16

    Toast under constant supervision

    2 minHands-on

    Grill for 1–2 minutes, watching constantly, until lightly browned. Move farther from the element if darkening too quickly.

  17. 17

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  18. 18

    Cool

    20 minHands-off · check as directed

    Cool for 20 minutes; add a brief refrigerator chill if the chocolate has softened.

  19. 19

    Cut

    4 minHands-on

    Lift out and cut with a lightly oiled knife.

Equipment check

3 items required

  • 20 cm square metal tin
  • saucepan
  • oven grill

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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