Traybakes a go-go

What do you bring when you want to make something to bring, but it has to be easy to transport?  Why, traybakes of course!  Silly you, fancy needing to ask that question.  We love a good traybake chez Becca and had some Rice Crispies left (Rice Bubbles for those Aussies among you) - for some reason The Team don't really fancy them as a breakfast menu item...

So, Mars Bar Slice it was.  I had been given some fancy, schmancy milk chocolate drops (possibly Callebaut, from a large 3kg bag I seem to recall) by a colleague of Mr Becca's, and a friend, and was pleased to be able to use the last of them as the topping for this slice.   I decided to try to be a little arty and do white chocolate swirls on top - what do you think?

 Here they are from the interior - just to make you drool a little more...

 And this final shot is because they make me drool a little, ha ha.

I also tried a different recipe for Millionaire's Shortbread, as I'd been disappointed with the texture of the last one.  In that I'd used crushed actual shortbread held together with butter, and upon slicing, I didn't feel that it held together too well at all.

So this recipe required you to make your own shortbread, so I did.  However I couldn't get it in a thin enough layer to fill the size of tin required (28 x 18cm rectangle) so I put it in a 20cm square.  And the darn biscuit base rose as it cooked, leaving me little room for the next layer.

And I'd love your advice on this next bit - my caramel seems to have 'bits' in it.  They are smooth to the taste, and don't detract from the taste or texture much, but I can't think why they've appeared.  They appeared as I was stirring the mix on the stove as it bubbled, and I thought they would stir in and dissolve at some point, but they didn't.  Do you see what I mean?  Any ideas?

Then after a day of cooling, as suggested, I mentioned to Mr Becca that this recipe required just a drizzle of chocolate on top, not a layer.  And how much easier that should make it to cut...  But he wanted a layer of chocolate on top, and suggested a thin one might do.  So I did as he asked, but am now scared to attempt to cut it!  What a wuss, right?!

I'll need to get back to you to let you know how I got on...