Daim and white chocolate traybake

Daim and white chocolate traybake

Lucy's Bakes
16 bars
15 mins
Cooking time
20 mins
Jacqui Melville

I worked in Sweden for a year in the 80s – that was before the UK had its own Ikea and most Brits had not tasted a Daim bar. I bought one on my first Ikea experience in Stockholm and have been in love with them ever since. You’ll see I have several recipes that include them in this book – such is my penchant for them. You can use any chocolate chunks if you have no Daim. A word of warning – this recipe is super-sweet and sickly!


Quantity Ingredient
60g butter, at room temperature
125g caster sugar
1 egg
5g vanilla extract
175g self-raising flour
4 x 28 g bars daim, chopped
250g white chocolate, chopped
125g mascarpone cheese


  1. Preheat the oven to 180°C. Line a 20 cm square baking tin with baking paper.
  2. Beat the butter and sugar together in a mixing bowl until creamy, then add the egg and vanilla and beat well.
  3. Add the flour and stir in with 2 of the chopped Daim bars. Mix well and press into the lined tin. Use a spatula to get all the mix out of the bowl then you can use the bowl for the topping without washing it.
  4. Bake for 20 –25 minutes or until golden on the top. Remove from the oven and allow it to get completely cold in the tin.
  5. Put the white chocolate into the same mixing bowl and place it over a pan of boiling water until melted. Remove the bowl from the pan and allow to cool for 5 minutes (this is important).
  6. Beat in the mascarpone cheese. It will become a thick, white goo. Spread this over the cold base and scatter the rest of the Daim bars over. Chill in the fridge to set before cutting into squares. Store in an airtight container for a week or two.


  • This recipe is vegetarian.

What the testers say

  • KERRY GREGORY – ‘If you love Daims you will love these. They are a great treat. I might try it with very dark chocolate chips in place of the Daim next time.’

    SARITA KATTOJU AND ROHIT PABLA – ‘Gosh these are sweet – good sweet though. We would make them again but as a special treat.’

    CLAIRE VAN DIJK – ‘A great combo with mascarpone as part of the icing – it makes for a really thick topping. I also made a batch using milk chocolate instead of white, which also worked well, but the Daim bar did not show up so much on the top.’


  • Beware of substituting the Daim with caramel chocolate bars – they can be so chewy it makes the bake difficult to cut and eat!
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