Mary Berry Salted Caramel Traybake

This easy Salted Caramel Traybake by Mary Berry is a delicious treat perfect for any occasion. With its rich, creamy caramel and crunchy nuts, it’s a simple dessert that uses common ingredients. Enjoy the flexibility of adding your favorite nuts for a personalized touch to this delightful bake!

Ingredients Needed

• 100g (3.5 oz) pecan nuts, roughly chopped
• 50g (1.8 oz) pistachios, roughly chopped
• 100g (3.5 oz) dark chocolate chunks or chips
• 175g (6.2 oz) soft unsalted butter, plus extra for greasing
• 175g (6.2 oz) caster sugar (or superfine sugar)
• 3 large eggs
• 175g (6.2 oz) self-raising flour (or all-purpose flour with 1 tsp baking powder)
• 1 tsp baking powder
• 25g (0.9 oz) cocoa powder
• 1 x 260g (9.2 oz) jar of salted caramel sauce, chilled in the fridge

How To Make Salted Caramel Traybake

1. Preheat the oven: Preheat to 180°C (fan 160°C / gas 4). Grease and line a 20cm x 30cm (8in x 12in) baking tin.
2. Combine nuts and chocolate: In a bowl, mix the pecans, pistachios, and dark chocolate; set aside.
3. Make the batter: In a large bowl, whisk together the butter, sugar, eggs, flour, baking powder, cocoa powder, a small pinch of salt, and 2 tablespoons of boiling water for 2 minutes until creamy.
4. Fold in nuts: Add half of the nut and chocolate mixture to the batter and fold it in.
5. Pour into the tin: Transfer the batter to the prepared tin and smooth the surface.
6. Add caramel: Set aside 2 tablespoons of the caramel sauce. Make small dents in the batter with the back of a spoon and fill them with teaspoonfuls of the chilled caramel sauce. Sprinkle the remaining nut and chocolate mixture over the top.
7. Bake: Bake for 25 minutes, or until a skewer inserted into the center comes out clean (avoid the pockets of caramel).
8. Cool: Once out of the oven, let it cool in the tin for 10 minutes. Carefully remove it using the paper and transfer it to a wire rack.
9. Drizzle with caramel: Warm the remaining caramel sauce until runny and drizzle it on top.
10. Cut into squares: Allow to cool completely before cutting into squares.

Recipe Tips

• Chill the Caramel Sauce: Ensure the salted caramel sauce is chilled in the fridge before using it. This helps it hold its shape better when added to the batter.
• Don’t Overmix the Batter: Mix the batter just until combined to keep it light and fluffy. Overmixing can make the cake dense.
• Check for Doneness: When baking, insert a skewer in the center. If it comes out clean (without caramel), the traybake is done. Avoid inserting it into the caramel pockets.
• Let It Cool Completely: Allow the traybake to cool completely before cutting. This helps maintain its shape and prevents it from crumbling.

How To Store Leftovers?

• Refrigerate: First, let the leftover Salted Caramel Traybake cool until it reaches room temperature. Then, cover it with cling film or place it in an airtight container. It will stay fresh in the fridge for up to 4 days.
• Freeze: If you want to freeze the traybake, let it cool completely, then cut it into squares. Wrap each square tightly in cling film and place them in a freezer-safe container. The traybake can be frozen for up to 3 months. To serve, thaw in the fridge overnight before enjoying.

Nutrition Facts

Serving Size: 1 piece (approximately 70g)

• Calories: 272
• Total Fat: 14.2g
• Saturated Fat: 7.4g
• Sodium: 124.9mg
• Total Carbohydrate: 33.6g
• Dietary Fiber: 0.9g
• Sugars: 28.5g
• Protein: 3.5g

Try More Mary Berry Recipes:

• Mary Berry Orange And Almond Cake
• Mary Berry Lemon And Coconut Cake
• Mary Berry Parsnip And Ginger Soup
• Mary Berry Peanut Brittle