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Spiked Fruit and Biscuit Squares: Easy No-Bake Boozy Dessert with Dates and Walnuts
Spiked Fruit and Biscuit Squares are rich, boozy, and layered with dates and walnuts. These fridge-set treats are perfect for tea time indulgence. Discover how easy it is to make your own boozy fruit squares today.
I’m excited to share these Spiked Fruit and Biscuit Squares, rich, boozy, and packed with nuts and dates. This is a dessert that feels indulgent but is super easy to make, perfect for tea time, brunch, or a festive treat.
Why You’ll Love these Spiked Fruit and Biscuit Squares:
- Fridge-set and easy to slice, no baking stress.
- Rich, boozy flavor with buttery biscuits and soft, fruity filling.
- Customizable, add more nuts, less sugar, or more brandy for your personal touch.
Spiked Fruit and Biscuit Squares are simple, elegant, and full of boozy flavor. Perfect for chilling in the fridge before slicing. Try these for your next tea get-together.
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Spiked Fruit and Biscuit Squares
- Prep Time: 15 minutes
- Refrigerate: 4 hours
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 9–12 squares (depending on size) 1x
- Category: Desserts
- Method: Easy
Description
Chocolate nut brandy dessert squares. Rich, nutty, and boozy fridge-set squares are perfect for any occasion.
Ingredients
- 1 cup unsalted butter (not margarine)
- 3/4 cup sultanas
- 1 cup sugar
- 1 heaped tablespoon cocoa powder
- 2 eggs, well beaten
- 1 teaspoon vanilla extract
- 3/4 cup chopped dates
- A dash of salt
- 3/4 cup chopped walnuts
- Brandy or whiskey to taste (± 1-2 tots per layer)
- Tennis biscuits (enough to layer, 3 x 3 for a single layer)
Instructions
- Line a square or rectangular dish with parchment paper.
- Let it hang over the edges so you can lift the squares out later, which makes life so much easier.
- Place a bottom layer of tennis biscuits (3 x 3).
- Brush each biscuit with brandy or whiskey (I poured about 1–1½ tots in a mug and used a kitchen brush, just enough to get a light coating).
- Melt 1 cup unsalted butter and 1 cup sugar together in a saucepan.
- Add 2 well-beaten eggs and stir quickly.
- Mix in ¾ cup chopped dates, ¾ cup sultanas, ¾ cup chopped walnuts, 1 heaped tablespoon cocoa, and a dash of salt.
- Boil gently for ± 5 minutes until thickened, stirring constantly so it doesn’t stick or scramble the eggs.
- Stir in 1 teaspoon vanilla extract and remove from heat.
- Pour the fruit mixture over the bottom layer of biscuits and spread evenly.
- Add a second layer (if you wish, I only made a single layer) of biscuits on top and lightly brush with brandy/whiskey again. Don’t worry if it looks a bit soggy, as it will firm up in the fridge.
- Allow to cool, then refrigerate for at least 3–4 hours (overnight is best).
- Slice with a hot, sharp knife (dip in boiling water before slicing for neat edges).
- Serve the size of the biscuits.
Notes & Small Quirks:
- I usually stick to one layer, as I find it’s easier to serve.
- Edges can be imperfect, but if you want to be fancy, use a hot, sharp knife to cut.
- Adjust alcohol to your taste; more brandy makes it boozier, less keeps it subtle.
Notes
Created, prepared, tried, and tested by Esme, SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes. Original recipe received from a dear friend, but modified to my own preference and taste.
Layer biscuits with fruity, nutty filling for easy fridge-set squares. Perfect for a holiday table or tea break. Create these decadent Spiked Fruit and Biscuit Squares in just a few steps.
Decadent, Spiked Fruit and Biscuit Squares offer a rich, nutty, chocolatey, and slightly boozy indulgence. Soft, layered, and perfectly chilled, they are an easy no-bake dessert that elevates teatime or any occasion. Each bite is decadent and satisfying, making them impossible to resist.
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