Bourbon Biscuit Treats

This no-bake bourbon biscuit treat turns ordinary store-bought cookies into a mouthwatering dessert anyone can make. When you mix crushed biscuits with condensed milk and silky chocolate, you get a perfectly balanced sweet that cuts into gorgeous squares - great for sharing with pals or enjoying alongside your favorite afternoon drink.

I whipped this up first when my niece asked for something "different but chocolatey" on her birthday. Watching her face light up after that initial bite told me this would become one of my go-to desserts. These days, everyone in the family asks for it whenever we meet up.

• 450g Bourbon biscuits: these chocolate sandwich cookies give you both taste and foundation, making a wonderfully crisp yet soft base
• 150g Butter: melted pick unsalted to better manage the taste
• 397g Condensed milk: split up this sweet sticky stuff holds everything together and adds amazing richness
• 250g Milk chocolate: go with a kind you'd happily eat plain since its flavor will really come through
• 8 Additional Bourbon biscuits: for the top choosing whole, unbroken cookies makes the finished dessert look extra impressive

Crafting Bourbon Biscuit Squares

Get the tin ready:

Put baking paper in an 8x8inch square tin with extra paper hanging over the sides so you can lift out the finished treat easily. Push the paper right into the corners for sharp, tidy edges.

Fix up the decoration:

Heat 8 whole Bourbon biscuits for 3 minutes at 180°C. This quick warming lets you split them without breaking. Carefully twist each warm cookie to make 16 perfect halves with filling stuck to one side. Set them aside to top your dessert later.

Create the base:

Smash 450g of Bourbon biscuits into tiny crumbs with a food processor or by putting them in a plastic bag and crushing with a rolling pin. Put them in a big bowl and mix in the melted butter and 120ml of condensed milk. Stir until everything's well combined into a damp mix that sticks together when pressed.

Press down the base:

Put your biscuit mixture into the lined tin and push down hard with a spoon back or flat-bottomed glass. Make sure it's level and packed tight, reaching every corner for an even thickness. Don't rush this part as it helps you get clean slices later.

Mix up the topping:

Break the milk chocolate into chunks and put in a pan with the leftover condensed milk about 277g. Warm it on low heat while constantly stirring so it doesn't burn. Keep going until it's fully melted and turned into a shiny smooth mixture.

Put it all together:

Pour the warm chocolate mix over your biscuit base, making sure it reaches all edges. Smooth it flat with a spatula. Working fast before it hardens, arrange your 16 Bourbon biscuit halves in a nice pattern on top, pushing them slightly into the chocolate.

Cool and firm up:

Put the whole thing in the fridge for at least 3 hours or better yet, overnight. The wait feels long but it's key for perfect cutting. Once it's totally firm, pull it out using the paper edges and cut into 16 neat squares with a warmed sharp knife.

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This dessert means a lot to me because it was the first thing my daughter learned to make all by herself. She proudly served it at her thirteenth birthday sleepover and I watched from nearby as six teenage girls ate the whole tray in minutes while giggling and begging to know how to make it.

Smooth Cutting Method

Getting those picture-perfect slices takes a little know-how. Take your firm dessert from the fridge and let it sit at room temp for 10 minutes. Get a tall glass of hot water and dip your knife in before each cut, wiping it clean between slices. The warm blade slides through the chocolate without cracking while the slightly warmed dessert keeps the base from falling apart.

Keeping It Fresh

This treat actually tastes better after a day or two in the fridge as the flavors blend and textures settle. Keep cut squares in a sealed container with parchment between layers so they don't stick together. They'll stay good in the fridge for up to a week. You can even freeze single squares wrapped in parchment and foil for up to three months just let them thaw in the fridge overnight before eating.

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Tasty Bourbon Biscuit Twists

While regular Bourbon biscuits make the classic version this idea works great with other sandwich cookies too. Try chocolate digestives for a less sweet foundation or pink wafers for a fun colorful change. For a grown-up twist add 2 tablespoons of real bourbon whiskey to the chocolate topping and sprinkle lightly with flaky sea salt to cut the sweetness and bring in some sophisticated depth of flavor.

Frequently Asked Questions

→ Can I swap Bourbon biscuits for another kind?

Absolutely! Use any chocolate-filled biscuit you like, though the flavor might slightly change.

→ How long does it need to chill?

It has to chill in the fridge for at least 3 hours to set completely before you can cut it up.

→ Can I make it a day ahead?

Sure thing! Prep it a day in advance and keep it refrigerated. It stays fresh for about 2-3 days.

→ What’s the easiest way to crush the biscuits?

Toss the biscuits in a sealed bag and smash them with a rolling pin. Or use a food processor for smoother crumbs.

→ Is it okay to use dark or white chocolate?

Yes, go for either dark or white chocolate if you prefer. Dark gives you a bolder flavor, and white makes it sweeter.