Milchmädchen Chocolate Drizzle Bars (Printable Version)
German bars with biscuit, condensed milk, and chocolate drizzle for a delightful sweet treat.
# The Ingredients You'll Need:
→ Base
01 - 200 g plain tea biscuits, crushed (e.g., Leibniz)
02 - 100 g unsalted butter, melted
→ Filling
03 - 400 g sweetened condensed milk (Milchmädchen)
04 - 100 g milk chocolate chips
→ Topping
05 - 120 g milk chocolate, chopped
06 - 1 tsp neutral oil (e.g., sunflower or canola)
# Step-by-Step Instructions:
01 - Preheat the oven to 180°C (350°F). Line a 23 x 23 cm (9 x 9 inch) baking pan with parchment paper, allowing some overhang for easy removal.
02 - In a bowl, mix the crushed biscuits with melted butter until evenly combined. Press the mixture firmly into the prepared pan to form an even base.
03 - Pour the sweetened condensed milk over the biscuit base, spreading it gently with a spatula to cover the surface.
04 - Sprinkle the milk chocolate chips evenly over the condensed milk layer.
05 - Bake for 25–30 minutes, or until the edges are golden and the center is just set. Remove from the oven and let cool in the pan.
06 - For the drizzle, melt the chopped milk chocolate with the oil in a heatproof bowl set over a pot of simmering water, or microwave in short bursts, stirring until smooth and glossy.
07 - Using a fork or piping bag, drizzle the melted chocolate in a fine 'web' pattern over the cooled bars. Allow the chocolate to set completely at room temperature or in the fridge.
08 - Once set, lift the bars out using the parchment overhang and cut into 16 squares.
# Additional Tips::
01 -
- Uses just five pantry-friendly ingredients for easy assembling
- Wonderful make-ahead dessert for gatherings
- No fussy decorating skills needed thanks to the chocolate drizzle pattern
02 -
- Naturally vegetarian and easy to adapt for nut lovers or nut free needs
- Perfect for freezing so you can always have a treat on hand
- Stays delicious and chewy for several days if stored airtight
03 -
- Always use room temperature butter for easier combining with the biscuits this prevents clumps
- Line the baking pan with a generous overhang for easy lifting out and clean slicing
- Drizzle the chocolate only once the bars are completely cool or the pattern will melt and blur