Ingredients
Equipment
Method
Preparation Steps
- Preheat the oven to 180°C (350°F) and warm eight Bourbon biscuits on a baking tray for about 3 minutes.
- Line an 8x8-inch tin with baking paper, ensuring it fits snugly.
- Crush 450g of Bourbon biscuits in a zip-lock bag or food processor into fine crumbs.
- In a mixing bowl, combine biscuit crumbs with 150g melted butter and 120ml condensed milk until well mixed.
- Press the biscuit mixture firmly into the lined tin.
- In a saucepan over low heat, melt 277g of condensed milk with 250g of milk chocolate, stirring until smooth.
- Pour the melted chocolate mixture over the pressed biscuit base and spread evenly.
- Arrange the reserved biscuit halves on top, then refrigerate for at least 3 hours until set.
Nutrition
Notes
Refrigerate in an airtight container for up to 5 days or freeze for a month. Allow to sit at room temperature for 10 minutes before slicing for easier cutting.