No-Bake Bourbon Biscuit Treat

This nostalgia-filled Bourbon Biscuit Tray Bake has been my secret weapon for potlucks and family gatherings for years. The combination of crunchy chocolate biscuits transformed into a decadent, fudgy base topped with silky chocolate creates pure magic without ever turning on your oven.

I first created this recipe during a particularly hot summer when my children were begging for something chocolatey but I couldn't bear to turn on the oven. It was an instant hit and has become our go-to celebration dessert ever since.

Ingredients

• Bourbon biscuits: 450g plus 8 more for decorating these iconic cocoa biscuits with chocolate filling create the perfect flavor base
• Butter: 150g melted helps bind everything together while adding richness
• Condensed milk: 397g divided creates a fudgy texture in both layers
• Milk chocolate: 250g forms a silky smooth topping with intense flavor

Step-by-Step Instructions

Prepare Your Tin:

Line an 8x8-inch tin with baking paper making sure to leave some overhang on the sides for easy removal later. Press the paper into the corners to create a neat finish.

Prepare Decoration Biscuits:

Place 8 Bourbon biscuits on a baking tray and warm them in the oven for exactly 3 minutes at 180°C. This gentle warming softens the filling just enough to allow you to carefully slide the biscuits apart creating 16 neat halves for your decoration. Set these aside to cool completely.

Create Biscuit Base:

Crush the remaining 450g of Bourbon biscuits into fine crumbs. You can use a food processor for speed or place them in a sealed bag and crush with a rolling pin for a slightly more textured finish. Transfer the crumbs to a large mixing bowl.

Mix Base Ingredients:

Add the melted butter and 120ml of the condensed milk to the biscuit crumbs. Mix thoroughly until every crumb is coated and the mixture resembles wet sand. When pressed between your fingers it should hold its shape.

Form The Base:

Transfer the mixture to your lined tin and press down firmly using the back of a spoon or the bottom of a glass. Take your time ensuring the base is completely level and compacted especially in the corners. This creates a sturdy foundation for your tray bake.

Make Chocolate Topping:

Break the milk chocolate into small pieces and place in a saucepan with the remaining condensed milk. Warm over the lowest possible heat stirring constantly with a silicone spatula. The mixture will gradually become smooth and glossy with a thick pouring consistency. Be patient and keep the heat low to prevent scorching.

Add Topping Layer:

Pour the chocolate mixture over your biscuit base spreading it evenly to all corners. Work quickly as it will begin to set as it cools. For an extra smooth finish tap the tin gently on the counter to release any air bubbles.

Decorate And Set:

Arrange your reserved Bourbon biscuit halves on top in 3 neat rows of 5 slightly pressing them into the chocolate layer. Place the entire tin in the refrigerator for at least 3 hours or ideally overnight to set completely.

Pin it

The condensed milk is truly the secret ingredient in this recipe. I discovered its transformative powers when experimenting with no-bake desserts and now consider it essential in my pantry. The way it creates that perfect fudgy consistency without any cooking is nothing short of magical.

Perfect Slicing Technique

For clean, professional-looking slices, dip a sharp knife in hot water and wipe dry between each cut. The heat helps the knife glide through the set chocolate layer without dragging or cracking. I recommend cutting into 16 squares for a perfect portion size, though my teenagers would argue for larger pieces! Allow the tray bake to sit at room temperature for 10 minutes before serving for the best texture.

Storage And Make-Ahead Tips

This Bourbon biscuit tray bake keeps beautifully in an airtight container in the refrigerator for up to 5 days, though I doubt it will last that long! The flavors actually improve after the first day as everything melds together. You can also freeze individual slices for up to 3 months. Simply wrap each piece in cling film and place in a freezer-safe container. Defrost in the refrigerator overnight before enjoying.

Flavor Variations

While the classic Bourbon biscuit version holds a special place in my heart, this versatile recipe works beautifully with other cookies too. Try using Oreos for an American twist, digestive biscuits with a teaspoon of cinnamon for a cozy flavor, or ginger nuts for a spicy kick. You can also switch the milk chocolate topping to dark chocolate for a more intense flavor or white chocolate for a sweeter option. My daughter loves when I add a tablespoon of peanut butter to the chocolate topping layer.

Pin it

This recipe is a true no-bake marvel that brings joy to every gathering. It’s effortlessly impressive with maximum flavor payoff.

Frequently Asked Questions

→ Can I use different biscuits instead of Bourbon?

Yes, you can substitute Bourbon biscuits with other chocolate sandwich cookies like Oreos or chocolate digestives. The flavor will be slightly different, but the method remains the same.

→ How long does this tray bake keep for?

When stored in an airtight container in the refrigerator, this tray bake will keep well for up to 5 days. The texture may become slightly firmer over time.

→ Can I freeze this dessert?

Yes, this tray bake freezes well. Cut into portions, wrap individually in cling film and freeze for up to 3 months. Defrost in the refrigerator before serving.

→ Can I use dark chocolate instead of milk chocolate?

Absolutely! Dark chocolate will create a less sweet, more intense flavor. You may want to add a tablespoon of sugar to the topping if using very dark chocolate.

→ Why do I need to warm the biscuits for topping?

Warming the Bourbon biscuits briefly makes it easier to separate them cleanly into halves without breaking, creating a more attractive decoration for your tray bake.

→ Can I make this vegan?

Yes, use dairy-free biscuits, plant-based butter, and vegan condensed milk alternatives. There are several brands that make vegan versions of chocolate sandwich cookies similar to Bourbons.