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This easy tray bake turns store bought chocolate sandwich biscuits into a rich no bake dessert with layers of crumbly base and smooth chocolate topping. It only takes a few minutes of active prep before the fridge does the rest of the work making it perfect for busy weeks or last minute guests.
I first made this when my niece asked for something chocolatey and different for her birthday. She loved it so much we now bring it to every family gathering.
Ingredients
- Bourbon biscuits: provide the chocolate crunch that forms the base choose ones that are fresh and crisp
- Unsalted butter: binds the crumbs and gives flavor go for quality brands for a cleaner taste
- Sweetened condensed milk: adds sweetness and texture split for both base and topping
- Milk chocolate: creates the smooth shiny top layer pick a variety you enjoy eating
- Extra Bourbon biscuits: make the perfect decoration pick whole pieces to slice cleanly
Step-by-Step Instructions
- Prepare the tin:
- Line an eight inch square tin with baking paper leaving extra to help lift the dessert out after setting press it well into the corners for tidy results
- Warm the biscuits:
- Place eight Bourbon biscuits in a warm oven at one hundred eighty degrees celsius for three minutes then gently twist each to separate clean halves with filling on one side
- Crush the base:
- Use a food processor or rolling pin to crush four hundred fifty grams of Bourbon biscuits into fine crumbs transfer to a bowl and mix with melted butter and one hundred twenty milliliters of condensed milk until well combined
- Press the base:
- Spread the mixture evenly in the tin pressing firmly with a spoon or flat glass to make a compact and level base
- Melt the topping:
- Break chocolate into small pieces and gently melt in a saucepan with the remaining condensed milk stir continuously over low heat until silky and smooth
- Layer and decorate:
- Pour the chocolate topping over the biscuit base smoothing to the edges quickly arrange the sixteen biscuit halves on top pressing gently into the chocolate
- Chill to set:
- Place the tray in the fridge for at least three hours or overnight until completely firm then lift out and slice into squares using a warm sharp knife
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You Must Know
This dessert was the first thing my daughter made completely on her own and she served it with pride at her birthday sleepover where every piece disappeared in minutes
Storage Tips
Store cut squares in a container lined with parchment paper between layers to avoid sticking. They last well for up to one week refrigerated or up to three months in the freezer wrapped tightly.
Ingredient Substitutions
Use any chocolate cream filled biscuits in place of Bourbon types for a fun variation. Chocolate digestives work well too especially if you prefer a less sweet finish.
Serving Suggestions
Serve chilled with a hot drink or cut smaller squares to offer with tea for a more refined bite. These make a great finish to casual dinners with friends.
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Frequently Asked Questions About Recipes
- → Can I use a different type of biscuit?
Yes you can substitute Bourbon biscuits with similar chocolate cream-filled biscuits or your favorite alternative though the flavor may slightly differ.
- → How long does this dessert need to set?
The dessert requires at least 3 hours in the refrigerator to fully set before slicing and serving.
- → Can I make this dessert ahead of time?
Definitely This dessert can be prepared a day in advance and stored in the fridge. It stays delicious for 2 to 3 days when stored properly.
- → What’s the best way to crush biscuits?
Place the biscuits in a sealed bag and use a rolling pin to crush them into fine crumbs. Alternatively use a food processor for even results.
- → How do I get clean slices?
Use a warm sharp knife dipped in hot water and wiped clean between cuts. Let the tray bake sit at room temperature for 10 minutes before slicing.