Bourbon Biscuit Tray Bake

This bourbon biscuit tray bake transforms humble store-bought cookies into an irresistible dessert that requires zero baking skills. The combination of crushed biscuits, condensed milk, and smooth chocolate creates a perfectly balanced sweet treat that slices beautifully for sharing with friends or enjoying with an afternoon cup of tea.

I first made this recipe when my niece requested something "chocolatey but different" for her birthday. The look on her face when she bit into that first square convinced me this would become a staple in my dessert rotation. Now it appears at nearly every family gathering by popular demand.

• 450g Bourbon biscuits: the chocolate sandwich cookies provide both flavor and structure creating the perfect crisp yet tender base
• 150g Butter: melted use unsalted for better control of flavor
• 397g Condensed milk: divided this sweet sticky ingredient binds everything together while adding incredible richness
• 250g Milk chocolate: choose a brand you enjoy eating on its own as the flavor will shine
• 8 Additional Bourbon biscuits: for decoration selecting intact perfect cookies makes the final presentation extra special

How To Make Bourbon Biscuit Tray Bake

Prepare the tin:

Line an 8x8inch square tin with baking paper ensuring some paper extends up the sides to help lift the finished dessert out cleanly. Make sure to press the paper into corners for neat edges.

Prepare the decoration:

Warm 8 whole Bourbon biscuits in the oven for 3 minutes at 180°C. This brief heating makes them easy to separate without breaking. Gently twist each warm biscuit to create 16 perfect halves with the filling intact on one side. Set these aside for the final decoration.

Make the base:

Crush 450g of Bourbon biscuits into fine crumbs using a food processor or placing them in a sealed bag and rolling with a rolling pin. Transfer to a large bowl and pour in the melted butter and 120ml of condensed milk. Mix thoroughly until evenly combined into a moist mixture that holds together when pressed.

Form the base layer:

Transfer the biscuit mixture to your lined tin and press down firmly using the back of a spoon or flat bottomed glass. Create an even compact layer reaching all corners for consistent thickness throughout. Take time with this step as it ensures clean slices later.

Prepare the topping:

Break the milk chocolate into small pieces and place in a saucepan with the remaining condensed milk approximately 277g. Heat over low heat stirring constantly to prevent scorching. Continue until completely melted and combined into a glossy smooth mixture.

Assemble the dessert:

Pour the warm chocolate mixture over the biscuit base ensuring it reaches all edges. Smooth with a spatula for an even finish. Working quickly before it sets arrange the 16 Bourbon biscuit halves decoratively on top pressing them slightly into the chocolate layer.

Chill and set:

Refrigerate the tray bake for at least 3 hours or ideally overnight. The waiting is difficult but crucial for perfect slicing. Once completely set remove from the tin using the paper overhang and cut into 16 neat squares with a warm sharp knife.

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This dessert holds a special place in my heart because it was the first recipe my daughter mastered completely on her own. She proudly served it at her thirteenth birthday sleepover and I watched from the kitchen as six teenage girls devoured the entire tray in minutes flat laughing and asking for the recipe.

Perfect Slicing Technique

Achieving clean professional looking slices requires a bit of technique. Remove the set tray bake from the refrigerator and let it stand at room temperature for 10 minutes. Fill a tall glass with hot water and dip your knife blade in before each cut wiping it clean between slices. The warm blade will glide through the chocolate layer without cracking it while the slight warming of the dessert prevents the base from crumbling.

Storage Solutions

This tray bake actually improves with a day or two in the refrigerator as the flavors meld and the textures settle. Store cut squares in an airtight container with parchment between layers to prevent sticking. They will keep perfectly for up to a week refrigerated. You can also freeze individual squares wrapped in parchment and foil for up to three months simply thaw in the refrigerator overnight before serving.

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Bourbon Biscuit Variations

While traditional Bourbon biscuits create the authentic version this recipe works brilliantly with other sandwich cookies. Try using chocolate digestives for a less sweet base or pink wafer biscuits for a fun colorful twist. For an adult version add 2 tablespoons of actual bourbon whiskey to the chocolate topping and garnish with a light sprinkle of flaky sea salt to balance the sweetness and add sophisticated depth of flavor.

Frequently Asked Questions

→ 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 2-3 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.

→ Can I use dark or white chocolate instead of milk chocolate?

Yes, you can opt for dark or white chocolate depending on your preference. Dark chocolate will give a more intense flavor, while white chocolate provides a sweeter option.