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Butlers Chocolate Biscuit Cake

Butlers Chocolate Biscuit Cake

A classic favourite made with Butlers luxury chocolate – milk or white, the choice is yours!


  • 50g (1.75oz) Butter
  • 200g (7oz) Butlers Milk Chocolate/200g (7oz) Butlers White Chocolate
  • ½ can of condensed milk
  • 125g (4.5oz) rich tea or digestive biscuits

Utensils you will need:

  • Medium saucepan
  • Glass (or ceramic) mixing bowl (which should cover the saucepan)
  • Rubber/ plastic spoon/spatula
  • Tin opener
  • Baking tray
  • Tinfoil

How long it will take:

20 minutes to prepare, 4-6 hours to cool

How to make Butlers Chocolate Biscuit Cake:

  1. Melt your butter and preferred type of chocolate in a bowl over a saucepan of near boiling water.
  2. Turn on the hob and melt it slowly because if it melts too quickly it will curdle and you will have to start again!
  3. While the two ingredients are melting break up the biscuits either by hand OR with a rolling pin in a bag. Put the broken biscuits in a bowl and leave to the side.
  4. Open the can of condensed milk.
  5. Remove the melted chocolate and butter from the hob when there are no lumps left in the mixture and the ingredients are a shiny, rich, brown/cream colour.
  6. Gradually add the condensed milk to the chocolate mixture.The ingredients will look as if you have done something wrong as they will combine and then separate. DON’T WORRY, this is normal. KEEP adding the condensed milk until there is half remaining in the can. Eventually the mixture will get thicker and smoother than before.
  7. Gradually add the biscuits to the mixture, as much or as little as you want.
  8. Line a squared baking tray with tinfoil.
  9. Add the chocolate biscuit mixture.
  10. Refrigerate for 4-6 hours.
  11. Cut up into squares of 8 or 10 and Enjoy!