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White Chocolate Dream Traybake

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Makes 32 – 40 Servings

Used an 8-inch square tin (20×20 cm), 3 inches deep

Ingredients:

Layer 1 – White Chocolate Chunk Blondie

  • 150g white chocolate, melted (5.3 oz)
  • 100g unsalted butter (7 tbsp)
  • 100g light brown sugar (½ cup, packed)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 100g plain flour (¾ cup + 1 tbsp)
  • Pinch of salt
  • 100g white chocolate chunks (3.5 oz or about ½ cup chopped bar)

Layer 2 – Firm White Chocolate Ganache

  • 250g white chocolate (8.8 oz)
  • 100ml double cream (scant ½ cup)

Layer 3 – Whole White Twix Layer

  • 6 to 8 White Chocolate Twix bars (whole sticks, unwrapped)

Layer 4 – White Chocolate Cornflake Crunch

  • 150g white chocolate (5.3 oz)
  • 75g cornflakes, lightly crushed (3 cups)
  • Pinch of salt (optional, to balance sweetness)

Instructions:

Step 1: 

Make the Blondie Base

  1. Line your tin with parchment.
  2. Melt 150g white chocolate with 100g butter in a heatproof bowl (microwave in 20-sec bursts or over a pan of simmering water). Let cool slightly.
  3. Whisk in 100g brown sugar, then 2 eggs, and vanilla until smooth.
  4. Fold in 100g flour and pinch of salt until just combined.
  5. Gently fold in 100g white chocolate chunks.
  6. Pour into the prepared tin and smooth the top.
  7. Bake at 160°C fan (350°F) for 20–25 mins – until the edges are golden and the centre is just set (a little wobble is okay).
  8. Cool completely in the tin.

Step 2: 

Make the Firm White Chocolate Ganache

  1. Put 100ml of double cream and 250g of white chocolate in a microwaveable bowl
  2. Ensure Microwave is set to 50%-70% Power
  3. Heat for 20 second increments, stirring gently.
  4. Pour ganache over the cooled blondie base. Tilt gently to spread.
  5. Chill in the fridge for 20–30 minutes, until slightly firm but still tacky.

Step 3: 

Add the White Twix Layer

  1. Place whole White Twix bars in a single layer over the ganache. Press in gently so they stick but don’t sink.
  2. Chill again for 15 minutes while you make the topping.

Step 4: 

Make the Cornflake Crunch Topping

  1. Melt 150g white chocolate (microwave in short bursts or over a double boiler).
  2. Stir in 75g crushed cornflakes and a pinch of salt (optional).
  3. Spread the mixture gently over the Twix bars to fully cover them.
  4. Chill for at least 2 hours or until fully set.