Mint Aero Traybake make seem like a strange choice for a website about Scottish Food, but there’s a reason behind it, we promise!
Cafes across Scotland, or at least many of the ones we frequent, have a similar range of traybakes on offer.
Alongside the usual Brownies and Millionaire Shortbread you’ll find Chocolate Tiffin, Mars Bar Slice, and… Mint Aero Slice! There’s just something really delicious about the combination of mint and chocolate.
We already have a Mint Aero Cheesecake recipe that’s really popular and we figured it was about time that we made the traybake to go alongside it. So here we are!
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You can use either the classic bar of Mint Aero or Mint Aero Bubbles, if they’re available to you.
We love how the Bubbles look in the slice and find them easier to use, but know they’re not available to all.
Things you’ll need to make Mint Aero Traybake
- Microwave safe bowl/jug for melting chocolate
- Rolling pin for breaking up the chocolate
- 8”x8″cm baking tin (20cmx20cm)
- Large Saucepan
Ingredients for Mint Aero Traybake
For the traybake
- 100g unsalted butter (1/3 cup + 2 tbsp)
- 100g golden syrup (1/3 cup)
- 200g digestive biscuits (1 2/3 cups)
- 150g dark chocolate (¾ cup + 1 tbsp)
- 150g milk chocolate (¾ cup + 1 tbsp)
- 125g/4.4oz Mint Aero Bubbles
For the topping
- 175g milk chocolate (1 cup)
- 175g white chocolate (1 cup)
- A few drops of green food colouring
- 125g/4.4oz Mint Aero Bubbles
Mint Aero Bar or Bubbles?
You can use either the traditional Mint Aero Bar or Mint Aero Bubbles for the traybake, whichever is easier for you.
The Bubbles are easier to push into the slice (which you need to do as it cools so the chocolate doesn’t melt!) but you can also break up the bar and do that instead.
For the decoration, you can crush up a bar into large chunks and use that also.
How to make Mint Aero Traybake – Step by Step Method
Yield: 16 squares
Prep time: 25 minutes
Cooling time: 35 minutes + 2 hours
Grease and line an 8×8” square baking tin with baking paper.
Place the digestive biscuits in a ziplock bag and break them down into crumbs by bashing them with a rolling pin. You can leave a few larger chunks if preferred.
Add the butter and golden syrup to a large saucepan. Place over a low-medium heat, stirring frequently until the butter has completely melted.
Place the dark chocolate and milk chocolate into a bowl and melt in the microwave in 30-second bursts, stirring in between.
Pour the melted chocolate into the saucepan with the butter/syrup mixture and stir well to combine.
Add the crushed digestive biscuits and stir again.
Transfer the mixture into your prepared tin, smoothing in down into a compact even layer with the back of a spoon. Set this aside to cool for 30 minutes.
Once the traybake has cooled a little, press the Aero Bubbles all the way into the biscuit layer before smoothing over the top again with the back of a spoon.
To make the topping, add the milk chocolate to one bowl and the white chocolate to another. Melt both in the microwave in 30-second bursts.
Add a few drops of green food colouring to the white chocolate and stir well.
Place alternating spoonfuls of the milk chocolate and white chocolate all over the traybake.
Then take a skewer or cocktail stick and move it in a swirling motion all over the chocolate to create a marbled effect.
Put the traybake in the fridge for about 5 minutes so the chocolate can firm up slightly. Then place the remaining Aero Bubbles on top.
Refrigerate for 2 hours before slicing.
Can you make a milk chocolate Aero Slice?
Of course! You can substitute any Aero chocolate for the Mint Aero if you’d prefer. There are also Aero Bubbles Milk Chocolate Bubbles, or Aero Minis. Use whatever you like!
The thing about the mint is that it helps to cut through the chocolate flavour and make it less sweet, but if you like sweet then go ahead!
How do you make it taste mintier?
If you want an even mintier taste to your Mint Aero Traybake recipe then add a teaspoon of mint essence to the chocolate and digestive biscuits mixture.
Topping Variations
Feel free to omit the white chocolate and green food colouring from the topping and just use all milk chocolate for simplicity, and top with Mint Aero Bubbles or crushed Mint Aero chocolate.
You could even go the opposite way and use all white chocolate for the topping! Have fun with the recipe and make it your own.
How long does Mint Aero Slice keep?
Mint Aero Traybake will last up to 2 weeks in an airtight container in the refrigerator. But we doubt it will really be around that long!
Sonja and Phil x
Other Popular Traybake Recipes
- Perfect No-Bake Peppermint Slice Recipe
- Mars Bar Slice
- Sticky Toffee Pudding Traybake
- Chocolate Tiffin
- Old School Cake
- Almond Slice
- Millionaires Shortbread
- Fruity Flapjacks
- Jam Flapjacks
- Kinder Bueno Brownie
Easy No-Bake Mint Aero Traybake Recipe
Mint Aero Traybake is a delicious combination of mint and chocolate, and a super-easy no-bake slice to make! You can use either a Mint Aero bar or Mint Aero Bubbles, whichever you prefer. Either way, we think you'll love this easy treat!
Ingredients
For the traybake
- 100g unsalted butter (1/3 cup + 2 tbsp)
- 100g golden syrup (1/3 cup)
- 200g digestive biscuits (1 2/3 cups)
- 150g dark chocolate (¾ cup + 1 tbsp)
- 150g milk chocolate (¾ cup + 1 tbsp)
- 125g/4.4oz Mint Aero Bubbles
For the topping
- 175g milk chocolate (1 cup)
- 175g white chocolate (1 cup)
- A few drops of green food colouring
- 125g/4.4oz Mint Aero Bubbles
Instructions
- Grease and line an 8x8” square baking tin with baking paper.
- Place the digestive biscuits in a ziplock bag and break them down into crumbs by bashing them with a rolling pin. You can leave a few larger chunks if preferred.
- Add the butter and golden syrup to a large saucepan. Place over a low-medium heat, stirring frequently until the butter has completely melted.
- Place the dark chocolate and milk chocolate into a bowl and melt in the microwave in 30 second bursts, stirring in between.
- Pour the melted chocolate into the saucepan with the butter/syrup mixture and stir well to combine.
- Add the crushed digestive biscuits and stir again.
- Transfer the mixture into your prepared tin, smoothing in down into a compact even layer with the back of a spoon. Set this aside to cool for 30 minutes.
- Once the traybake has cooled a little, press the Aero Bubbles all the way into the biscuit layer before smoothing over the top again with the back of a spoon.
- To make the topping, add the milk chocolate to one bowl and the white chocolate to another. Melt both in the microwave in 30 second bursts.
- Add the few drops of green food colouring to the white chocolate and stir well.
- Place alternating spoonfuls of the milk chocolate and white chocolate all over the traybake.
- Then take a skewer or cocktail stick and move it in a swirling motion all over the chocolate to create a marbled effect.
- Put the traybake in the fridge for about 5 minutes so the chocolate can firm up slightly. Then place the remaining Aero Bubbles on top.
- Refrigerate for 2 hours before slicing.
Notes
Mint Aero Bar or Bubbles?
You can use either the traditional Mint Aero Bar or Mint Aero Bubbles for the traybake, whichever is easier for you. The Bubbles are easier to push into the slice (which you need to do as it cools so the chocolate doesn’t melt!) but you can also break up the bar and do that instead.
Want it even mintier?
Add a teaspoon of mint essence to the chocolate and digestive biscuits mixture.
Variations
Try using Milk Chocolate Aero instead!
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 403Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 22mgSodium: 72mgCarbohydrates: 52gFiber: 2gSugar: 39gProtein: 3g
Not as neat and tidy as the photo and I used black treacle instead of golden syrup as that’s what I had in. I also used less of all the ingredients as the size of chocolate bars has shrunk! Having said all that, they were easy to make and absolutely delicious.
Thank you Laina!
1/06/2024 made this recipe today as my son loves mint chocolate followed the instructions but when I put the green food colouring in the white chocolate it made it go lumpy and thick I couldn’t understand why so I googled it and it’s because the chocolate was warm and the colouring is cold it makes the chocolate react and cause it to go lumpy and thick so at least I know what to do next time and that is to warm the colouring up by standing the bottle in some warm water before adding it to the warm chocolate otherwise the recipe turned out really good. Will definitely make again thanks for sharing your recipe