Name: Mint Aero Traybake Recipe: A Retro Chocolate Mint Dream!
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 squares
Ingredients: 200g butter, softened; 200g caster sugar; 4 large eggs; 1 tsp vanilla extract; 200g self-raising flour; 30g cocoa powder; 2 tbsp milk; 150g butter, softened; 300g icing sugar; 1 tsp peppermint extract (or to taste); Green food colouring (optional); 2 x 45g Mint Aero bars, chopped; 100g dark or milk chocolate, melted

In this article

Introduction and Getting Started
Making It Minty and Finishing Touches
FAQs and Wrapping It Up
Conclusion

Introduction and Getting Started

If you’re anything like me, there’s nothing better than a little taste of nostalgia – and this Mint Aero Traybake is the ultimate retro treat! 🍫🌿 Every bite is pure heaven: a rich chocolate sponge, cool and creamy mint buttercream, and the magic of bubbly Mint Aero bars scattered on top. It’s the kind of thing you make “for the kids” and somehow half of it mysteriously disappears into your mouth before anyone else gets a look!

I first made this traybake for a bake sale at my kid’s school, and let me tell you, it was gone before the bell even rang! I had teachers asking for the recipe and kids begging for second helpings. It’s a winner for birthdays, afternoon tea, or even just when you need a little chocolate-minty pick-me-up. Plus, it’s super simple to make—no fancy equipment or complicated steps.

Alright, let’s jump straight into making this delicious Mint Aero Traybake. Here’s what you’ll need:

Ingredients

For the Sponge:

200g butter, softened
200g caster sugar
4 large eggs
1 tsp vanilla extract
200g self-raising flour
30g cocoa powder
2 tbsp milk

For the Mint Buttercream:

150g butter, softened
300g icing sugar
1 tsp peppermint extract (adjust to taste)
Green food colouring (optional, but so fun!)

For the Topping:

2 x 45g Mint Aero bars, chopped
100g dark or milk chocolate, melted

Step-by-Step Instructions

Step 1:
First things first: preheat your oven to 180°C (fan). Grease and line a 20x30cm baking tin with parchment paper. (I like to leave a bit of extra paper over the sides—it makes lifting the traybake out so much easier later.)

Step 2:
In a large mixing bowl, cream the butter and sugar together until it’s light, fluffy, and pale in color. You can use an electric mixer to make life easier, but a little elbow grease works too!

Step 3:
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.

Step 4:
Sift in the self-raising flour and cocoa powder. Gently fold everything together—you want to keep as much air in the batter as possible for that lovely soft sponge.

Step 5:
Add the milk to loosen the batter slightly, then spread it evenly into your prepared baking tin.

Step 6:
Bake for 20–25 minutes. The sponge should spring back when lightly pressed in the center. Once baked, let the cake cool completely in the tin.

Tip: Don’t rush the cooling! If the cake is even slightly warm, the buttercream will melt into a slippery mess.

Making It Minty and Finishing Touches

Now for the best part—the minty, chocolatey toppings!

Making the Mint Buttercream

Step 7:
While the sponge cools, whip up the mint buttercream. Beat the butter until it’s soft and creamy, then gradually add the icing sugar a few spoonfuls at a time. (Trust me, a dust cloud of sugar is not the kitchen vibe you want!)

Step 8:
Once the mixture is smooth and fluffy, mix in the peppermint extract. Start with a teaspoon and add more if you want a stronger minty kick. If you’re feeling playful, add a tiny drop of green food colouring to make it look as minty as it tastes!

Step 9:
Spread the buttercream over the cooled sponge in an even layer, right to the edges.

Adding the Toppings

Step 10:
Scatter your chopped Mint Aero pieces generously over the buttercream. You want a little bit of chocolatey bubble goodness in every single bite!

Step 11:
Finally, drizzle the melted chocolate over the top. I like to use a fork or a piping bag for a fancy zigzag effect, but honestly, messy drizzles look just as gorgeous and rustic.

Optional tip: If you want to go extra minty (and who wouldn’t?), you can also crush a few After Eight mints and sprinkle them on top.

Pro Tips for the Perfect Mint Aero Traybake

No Aero Bars? Don’t worry—you can swap them for Maltesers, Crunchies, or even mint chocolate chips. It’s all about the texture!

Making Ahead: This traybake keeps really well in an airtight container for up to 3 days.
Serving Hack: For clean slices, dip your knife in hot water and wipe it between each cut.
Mint Level: Adjust the peppermint extract to your taste—start small, then build up.

FAQs and Wrapping It Up

Frequently Asked Questions

Q1: Can I freeze Mint Aero Traybake?
Yes! Slice it first, then freeze the pieces individually wrapped. Thaw at room temperature.

Q2: What if I don’t have self-raising flour?
You can make your own: for every 200g plain flour, add 2 tsp baking powder.

Q3: Can I make it gluten-free?
Absolutely! Use a good quality gluten-free self-raising flour blend.

Q4: How strong is the mint flavor?
It’s refreshingly minty but not overpowering. Feel free to adjust the peppermint extract to your liking!

Q5: Can I use different Aero flavours?
Definitely! Try the caramel or orange Aero for a fun twist.

Q6: Do I have to add food colouring?
Not at all. It’s purely for a little pop of minty green fun!

Q7: How long does it stay fresh?
It’s best within 3 days, but honestly, it never lasts that long around here!

Conclusion

And there you have it—your new favorite go-to treat: the Mint Aero Traybake! 🍫🌿 It’s simple, it’s nostalgic, and it’s so delicious. Whether you’re whipping it up for a bake sale, a party, or just because (my favorite reason!), you’re guaranteed to wow everyone who gets a slice.

If you give this recipe a try, I’d love to hear how it goes! Did you stick with the classic mint or try a crazy chocolatey twist? Let me know in the comments—and don’t forget to share a picture of your masterpiece!

Happy baking, friends! 💚

Recipe