Chocolate Tiffin

An easy no-bake recipe with just 7 ingredients giving you a tasty tea-time treat!

I like recipes like tiffin where you can use up lots of random leftover ingredients and make such a delicious dessert, especially when baking isn't involved it's a lot quicker. I found myself searching through hundreds of recipes to use up golden syrup, I didn't quite fancy a sponge pudding and I didn't have much left to may a huge dessert. But then as I foraged through my cupboard I found a lot of half packets of biscuits and dried fruit that I'd obviously neglected through another recipe, which presented me with another recipe entirely. Why not make tiffin! Tiffin is very similar to rocky road in that it's a chocolatey-biscuit ensemble with other textures throughout. I've used sultanas and peanuts, golden syrup is the glue here to keep it altogether and then it's finished with a layer of chocolate on top. I like to think of tiffin as an upgrade from your typical tea and biscuit dunk, this ones a little more glamorous and utterly moreish. If you're a fan of tiffin then you'll enjoy my rock road recipes too!

And if you want to try some more no-bake recipes....

Check out my other recipes here for more inspiration!

• Vegan Bourbon Biscuit Cheesecake
• Chocolate Hazelnut Rice Krispy Bars
• Key Lime Pie

Recipe

Prep: 15 minutes + 2 hours chill time

Cook: no bake

Serves: 16

Notes:

• You can use nay biscuits you want here, but it needs to be something quite sturdy that can hold the moisture from the syrup and butter. Digestives are always good for recipes like this, I had leftover Hovis which are very similar to digestives.
• You can use any nuts here that you like, I think almonds or hazelnuts would also work really well. Same applies to to sultanas, any dried fruit that you can chop up small would be fine. 
• These tiffin bars can be made vegan if you swap the butter for a vegan version. 

Ingredients

Base

• 300g Hovis biscuits
• 200g butter
• 110g golden syrup
• 40g cocoa powder
• 180g sultanas
• 70g peanuts 

Topping

• 300g milk or dark chocolate

Method

1. Grease and line an 8x8 inch square cake tin with baking paper and set aside. 
2. In a heatproof bowl, add the butter, golden syrup, and cocoa powder and heat in the microwave, stirring every 30 seconds till melted and combined. 
3. Place the hovis biscuits in a ziplock bag and mash with a rolling pin to make them into smaller crumbs, leaving some bits larger. 
4. Add the biscuit crumbs to a medium bowl along with the sultanas and peanuts. 
5. Pour over the melted chocolate mixture and mix very well to coat the ingredients.
6. Spoon the tiffin mixture into the prepared cake tin and smooth out to a flat even base. Leave to the side.
7. Melt the 300g chocolate in the microwave then pour over the tiffin base. Spread out quickly for a smooth even surface. I like to use an offset palette knife to do this.
8. Place in the fridge for 2 hours until set. 
9. Bring the tiffin to room temperature before slicing so that the chocolate doesn't crack. Then slice and serve.
10. Best stored in an airtight container at room temperature for up to 5 days. Enjoy!

Christina

xx