Milchmädchen Chocolate Drizzle Bars (Printable Version)
# What You 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)
# Steps to Follow:
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 Notes:
01 -
For extra crunch, add a handful of chopped hazelnuts or almonds between the biscuit base and condensed milk.
02 -
Try swirling a little caramel sauce into the condensed milk for a twist.
03 -
Serve with fresh berries or a dusting of powdered sugar for presentation.
04 -
Pair with coffee or a dessert wine such as Riesling Auslese.