Bourbon Biscuit Tray Bake

This bourbon biscuit tray bake transforms humble sandwich cookies into a decadent no-bake dessert that delivers intense chocolate flavor and perfect textural contrast. The combination of crushed biscuits with condensed milk creates a sturdy base for the silky milk chocolate topping, making an impressive treat with minimal effort.

I first made this tray bake for my nephew's birthday when the oven unexpectedly broke. The panic quickly turned to joy when everyone requested the recipe, and now it's become our most requested family celebration dessert.

Ingredients

• Base:
• Bourbon biscuits 450g: The chocolate cream filling adds extra richness to the base. Look for biscuits that feel firm with no broken pieces in the package.
• Butter 150g melted: Use unsalted butter for better flavor control. European style butter gives a richer result.
• Condensed milk 120ml: This sweet binding agent creates the perfect fudgy texture. Choose full-fat version for the best consistency.

• Topping:
• Milk chocolate 250g: Opt for chocolate with 30-40% cocoa solids for the perfect balance of sweetness and chocolate flavor. Higher quality brands melt more smoothly.
• Remaining condensed milk approximately 277g: This creates a ganache like consistency that sets perfectly in the refrigerator.
• Bourbon biscuits for decoration 8 pieces: These create the classic pattern on top and add textural contrast. Select the most perfect looking biscuits from your package.

How To Make Bourbon Biscuit Tray Bake

Prepare the tin:

Line an 8x8 inch tin with baking paper, allowing some overhang on the sides to help with removal later. Press the paper firmly into corners to prevent wrinkles in your finished dessert.

Prepare decoration biscuits:

Warm 8 Bourbon biscuits in a 180°C oven for exactly 3 minutes. While still warm, gently twist the biscuits to separate into halves, keeping the cream filling intact on one side. Be patient as this step requires delicate handling to avoid breakage. Allow to cool completely before using.

Create the base:

Crush the remaining 450g Bourbon biscuits into fine crumbs using a food processor or placing them in a sealed bag and rolling with a rolling pin until no large pieces remain. Transfer to a large mixing bowl and pour in the melted butter and 120ml condensed milk. Mix thoroughly until every crumb is moistened and the mixture holds together when pressed.

Form the base layer:

Transfer the biscuit mixture to your prepared tin. Use the back of a spoon or the bottom of a measuring cup to press firmly into an even layer, paying special attention to the corners and edges. The more compact your base, the better it will hold together when sliced.

Make the chocolate topping:

Break the milk chocolate into small, even sized pieces and place in a saucepan with the remaining condensed milk. Heat over very low heat, stirring constantly with a silicone spatula to prevent scorching. Continue stirring until completely smooth with no visible chocolate pieces remaining, about 3-5 minutes.

Assemble and decorate:

Pour the warm chocolate mixture over the biscuit base and use an offset spatula to spread evenly to all edges. Gently tap the tin on the counter to remove any air bubbles. Arrange the prepared Bourbon biscuit halves on top in three neat rows of five pieces, cream side up, pressing slightly into the chocolate layer.

Chill and set:

Refrigerate the tray bake for a minimum of 3 hours, though overnight is ideal for the perfect texture. The dessert should feel completely firm to the touch before slicing. Use the overhanging paper to lift from the tin and cut into 16 equal squares with a sharp knife wiped clean between cuts.

Pin it

The condensed milk is truly the magic ingredient in this recipe. I discovered its transformative powers while experimenting with no bake desserts during a particularly hot summer. The way it binds the crumbs while adding creaminess to the chocolate topping creates a texture that's somewhere between fudge and truffle, making every bite absolutely luxurious.

Storage Tips

This tray bake keeps beautifully in an airtight container in the refrigerator for up to 5 days. For the best texture, allow squares to sit at room temperature for 15 minutes before serving. If your kitchen is particularly warm, serve directly from the refrigerator to prevent the chocolate layer from becoming too soft.

Perfect Substitutions

While traditional Bourbon biscuits create the classic flavor, this recipe works wonderfully with other sandwich cookies. Oreos create a darker, more intense chocolate base, while digestive biscuits mixed with cocoa powder offer a more subtle approach. For a flavor twist, try using orange or mint flavored chocolate for the topping.

Pin it

Serving Suggestions

For an elegant dessert presentation, serve each square on a small plate with a dollop of lightly whipped cream and fresh berries. For an indulgent treat, warm each piece for 10 seconds in the microwave and top with a scoop of vanilla ice cream, allowing the chocolate to slightly soften. Coffee lovers will appreciate pairing a square with a shot of espresso to balance the sweetness.

The British Biscuit Tradition

The bourbon biscuit has been a beloved British teatime treat since its introduction in 1910. Originally called "Creola," the sandwich cookie was renamed to evoke sophistication rather than any connection to the American whiskey. This tray bake transforms the humble biscuit into something special while maintaining its nostalgic appeal, making it perfect for afternoon tea or casual gatherings.

Frequently Asked Questions

→ Can I use other biscuits instead of Bourbon biscuits?

Yes, you can substitute Bourbon biscuits with other chocolate-flavored biscuits or cookies, but the flavor and texture may slightly differ.

→ Do I need a specific tin size to make this dessert?

An 8x8-inch square tin is ideal for this recipe. It ensures the base and topping layers are evenly spread.

→ Can I use dark chocolate instead of milk chocolate?

Absolutely! Dark chocolate can be used for a richer and less sweet topping. Adjust sweetness according to your preference.

→ How long does this dessert take to set in the refrigerator?

You should allow at least 3 hours for the dessert to set fully in the refrigerator. Overnight setting is also a great option.

→ Is this dessert suitable for vegetarians?

Yes, this dessert is vegetarian-friendly if all the ingredients, such as the chocolate, are vegetarian-certified.