Easy Chocolate Tiffin Recipe (No-Bake)
This easy Chocolate Tiffin recipe is a classic Scottish no-bake treat made with crunchy Digestive biscuits, chewy raisins and glacé cherries, all topped with a thick layer of milk chocolate. It’s rich, chocolatey and perfect with a cuppa!
Equipment
- 1 12" x 9" x 2" baking tin
- greaseproof/baking paper
Ingredients
- 800 g Digestive biscuits
- 200 g glacé cherries cut into quarters
- 200 g raisins
- 325 g salted butter
- 70 g caster sugar
- 215 g golden syrup
- 2 teaspoon cocoa powder
- 300 g milk chocolate
Instructions
- Line a 12" x 9" x 2" baking pan with baking paper
- Blitz up ¾ of 800 g Digestive biscuits (600g) in a food processor until you have fine crumbs. Add the crumbs into a large bowl.
- Place the remaining 200g of Digestive biscuits into a sandwich bag and give them a bash with a rolling pin to create larger chunks. Add these into the bowl with the fine biscuit crumbs.
- Cube 325 g salted butter and place it into a microwave-safe bowl, along with the 70 g caster sugar, 215 g golden syrup and 2 teaspoon cocoa powder.
- Melt in the microwave in 30-second bursts, stirring between each burst, until all the ingredients have melted and combined. Alternatively, you can melt the mixture in a pot over a medium heat (Bain Marie method).
- Add the melted butter mixture into the biscuits and stir until well combined.
- Cut 200 g glacé cherries into quarters then add 200 g raisins and the chopped glacé cherries into the bowl as well. Stir until evenly distributed throughout the mixture.
- Pour the chocolate tiffin mixture into your lined baking pan and press it down firmly, making sure it reaches all the corners (use a glass for this - it helps to remove any air pockets).
- Place the tiffin into the fridge for minimum 2–3 hours, although ideally overnight, to fully set.
- Break 300 g milk chocolate into squares and place into a microwave-safe bowl. Melt in the microwave in 30-second bursts, stirring well between each burst.
- Pour the melted chocolate over the tiffin and spread it out evenly to cover the entire tray (tapping the baking pan on the worktop surface helps to remove air bubbles and distribute the chocolate evenly).
- Place the tray back into the fridge to allow the chocolate to set (minimum 1 hour)
- When you are ready to cut the tiffin: remove it from the fridge and allow it to come to room temperature before cutting. This will help prevent the chocolate from cracking.
Notes
- No baking pan? You can use a roasting tray if you don't have a 12" x 9" x 2" baking pan, or a similar-sized tin.
- Crushing the biscuits: Blitz ¾ of the Digestives into fine crumbs and leave the remaining ¼ in larger chunks. This gives the tiffin a firm base while keeping plenty of crunchy biscuit pieces throughout.
- No food processor? Add the biscuits to a food bag and crush them with a rolling pin instead.
- No microwave? Melt the butter, caster sugar, golden syrup and cocoa powder together in a saucepan over a medium heat, stirring until smooth and combined.
- Press it down firmly: Use the bottom of a glass to compact the mixture firmly into the tin. This removes air pockets and helps the tiffin hold together when sliced.
- Chilling: Chill for at least 2-3 hours before adding the chocolate topping. For the best results, leave the base to set overnight.
- Chocolate: I use milk chocolate for the topping, but you can swap it for dark or white chocolate if you prefer.
- Fruit: Not a fan of raisins or glacé cherries? Leave them out or swap them for another dried fruit. You can also add roughly chopped chocolate instead.
- Slicing: Let the tiffin sit at room temperature before slicing. Cutting it straight from the fridge can cause the chocolate topping to crack.
- Storage: Store in an airtight container in the fridge for 7-10 days.
- Freezing: Chocolate tiffin freezes really well. Wrap it tightly in cling film and place it in a freezer-safe bag or airtight container. Allow it to come to room temperature before serving.
Nutrition
Calories: 765kcalCarbohydrates: 107gProtein: 6gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 58mgSodium: 528mgPotassium: 336mgFiber: 5gSugar: 56gVitamin A: 686IUVitamin C: 1mgCalcium: 78mgIron: 4mg
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