Decadent No-Bake Bourbon Biscuit Tray Bake (Print version)
A rich no-bake Bourbon biscuit tray bake with a fudgy base, silky chocolate topping, and crisp biscuit decoration.
# Ingredients:
For the biscuit base
01 -
450 g (about 16 oz) Bourbon biscuits
02 -
10 1/2 tablespoons (150 g) unsalted butter, melted
03 -
1/2 cup (120 ml) sweetened condensed milk, from a 14 oz (397 g) can
04 -
1/8 teaspoon fine sea salt
For the chocolate topping
05 -
9 oz (250 g) milk chocolate, chopped
06 -
Remaining sweetened condensed milk from the can, about 1 cup (277 g)
07 -
8 Bourbon biscuits, for decorating
# Instructions:
01 -
Line an 8-inch square tin with parchment paper, leaving overhang on two sides for lifting out the finished slab.
02 -
Warm 8 Bourbon biscuits on a microwave-safe plate for 8-10 seconds, just until the filling softens. Carefully twist or slide them apart into 16 halves and set aside.
03 -
Crush 450 g Bourbon biscuits into fine crumbs in a food processor, or seal them in a bag and crush with a rolling pin. Tip the crumbs into a large bowl.
04 -
Stir the melted butter, 1/2 cup condensed milk, and salt into the crumbs until evenly moistened. The mixture should hold together when squeezed.
05 -
Transfer the crumb mixture to the lined tin and press firmly into an even layer, especially around the corners.
06 -
Place the chopped milk chocolate and remaining condensed milk in a small saucepan over low heat. Stir constantly for 3-5 minutes, until smooth and glossy.
07 -
Spread the chocolate topping over the biscuit base. Arrange the split Bourbon biscuit halves on top, pressing lightly so they adhere.
08 -
Refrigerate for at least 3 hours, or overnight for the cleanest slices. Lift from the tin and cut into 16 squares with a warm, dry knife.
# Good to know:
01 -
Chill time is at least 3 hours and is not included in the active cook time.
02 -
Let the tray sit at room temperature for 8-10 minutes before serving if you prefer a softer bite.
03 -
Store covered in the refrigerator for up to 5 days.