Chocolate Tiffin Recipe

This Chocolate Tiffin recipe is full of crushed biscuits, raisins, glace cherries, golden syrup and then topped with chocolate. A simple but decadent no-bake afternoon tea treat!

I have a feeling that you are really going to enjoy my new no-bake addictive recipe - Chocolate Tiffin! This Scottish sweet treat is often called a fridge cake as it sets in the fridge without the need for baking.

A super easy recipe for getting the kids involved with too because there's no cooking, just melting and mixing.

Why you will love this chocolate tiffin

• Quick and easy.
• No bake - so a great recipe for the kids to help with.

What you need to make chocolate tiffin

• plain biscuits (I used Arnott's Marie)
• raisins
• glace cherries
• salted butter
• light brown sugar
• golden syrup
• cocoa powder
• milk chocolate melts (or any melting chocolate)
• chocolate for topping (I used a combination of milk and dark)
• vegetable oil

*Please see the recipe card below for exact quantities and detailed instructions

How to make my chocolate tiffin recipe

1. Add milk chocolate melts and butter to a large bowl and melt together.
2. Mix in light brown sugar and golden syrup.
3. Mix in cocoa powder, raisins and glace cherries.
4. Mix in crushed biscuits.
5. Press mixture into a greased and lined tin.
6. Melt remaining chocolate and pour melted chocolate over the base.

Top tips

• You can crush the biscuits in a food processor or put them into a sturdy plastic bag and give them a good bash with a rolling pin until they are fine crumbs.
• This chocolate tiffin can be a bit more crumbly than my usual no-bake slice recipes. You will need to press the slice firmly into the tin, this will help it stay together when you slice it and eat it.
• It's still important to grease and line your tin even though we aren't baking this tiffin recipe, this is to help it come out of the tin when it's set. If you are still having difficulty getting it out of the tin, just sit the base of the tin in hot water for a few seconds and it should come right out.
• As with any no-bake slice such as this, one of the advantages is that you don't actually need a baking tin to make it in. If you don't have a baking pan or tin that's the right size, just use something else like a plastic container or Tupperware etc. That being said, you could also go a bit bigger or smaller because there is no cooking time to worry about.
• The vegetable oil is combined with the chocolate so that it's easier to slice (and eat) without cracking. You could substitute coconut oil if you prefer, depending on your taste.

Variations

• Digestive biscuits or graham crackers would be good in the base too.
• Substitute sultanas for raisins in this chocolate tiffin recipe.
• Swap dried cranberries for the glace cherries.
• I used milk chocolate melts in the base, but you could use dark if you prefer. The same goes for the chocolate on top, I used a half and half combination of milk and dark chocolate, but feel free to use all dark or all milk too if you prefer.

Where does chocolate tiffin originate?

Chocolate tiffin originates from Scotland.

Serving suggestions

• Best eaten straight out of the fridge.
• Awesome with a cup of tea!

Other recipes you may enjoy

Chocolate Hedgehog - a fast and simple no-bake slice with crushed biscuits, chocolate, coconut, and rice bubbles in a condensed milk base.

Cherry Ripe Slice - this easy no bake slice is a must for Cherry Ripe fans! A chocolate biscuit base, a sweet filling of cherries and coconut topped with a layer of dark chocolate.

Mars Bar Slice - a super easy no-bake condensed milk slice with melted Mars Bars mixed into the biscuit base and topped with Caramilk chocolate.

No Bake Coffee Slice - the perfect sweet treat match for your next cup of coffee! A melt and mix coffee and biscuit base with chocolate and coffee icing, then set in the fridge.

Maltesers Traybake - an easy no bake slice using Maltesers, chocolate and sweetened condensed milk to make a crispy, fudgy, malted dessert!

Watch the video showing how to make chocolate tiffin

Chocolate Tiffin Recipe

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Chocolate Tiffin - packed with crushed biscuits, raisins, glace cherries, golden syrup and then topped with chocolate. Perfect for afternoon tea!

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Total Time: 25 minutes

Servings: 20

Calories: 258kcal

Author: Lee-Ann Grace

Ingredients

MetricUS customary

• 250 g plain sweet biscuits crushed (I used Arnott's Marie)
• 170 g salted butter
• 220 g milk chocolate melts (or other melting chocolate)
• 2 tablespoon light brown sugar
• 2 tablespoon cocoa powder (I use Dutch processed)
• 2 tablespoon golden syrup
• 140 g raisins chopped if large
• 150 g glace cherries chopped

Chocolate Topping

• 100 g milk chocolate
• 100 g dark chocolate
• 2 tablespoon vegetable oil

Instructions

• Grease and line a 20cm (8") square baking tin and set aside (see my notes below for alternatives).
• Add milk chocolate melts and butter to a large bowl and melt in the microwave. Mix to combine.
  220 g milk chocolate melts

  170 g salted butter
• Add light brown sugar and golden syrup to chocolate mixture and mix to combine.
  2 tablespoon light brown sugar

  2 tablespoon golden syrup
• Add cocoa powder, raisins and glace cherries to chocolate mixture and mix to combine.
  2 tablespoon cocoa powder

  140 g raisins

  150 g glace cherries
• Add crushed biscuits to chocolate mixture and mix well.
  250 g plain sweet biscuits
• Pour mixture into greased and lined tin, pressing down well to compact.

For The Topping

• Melt milk chocolate, dark chocolate and vegetable oil together in the microwave in 30 second bursts (stirring in between each burst). When melted, mix to combine then pour evenly over the base.
  100 g milk chocolate

  100 g dark chocolate

  2 tablespoon vegetable oil
• Place into the fridge to set.

Notes

• I used milk chocolate melts in the base, but you could use dark if you prefer. The same goes for the chocolate on top, I used a half and half combination of milk and dark chocolate, but feel free to use all dark or all milk too if you prefer.
• Digestive biscuits or graham crackers would be good in the base too.
• You can crush the biscuits in a food processor or put them into a sturdy plastic bag and give them a good bash with a rolling pin until they are fine crumbs.
• This tiffin can be a bit more crumbly than my usual no-bake slice recipes. You will need to press the slice firmly into the tin, this will help it stay together when you slice it and eat it.
• It's still important to grease and line your tin even though we aren't baking this tiffin recipe, this is to help it come out of the tin when it's set. If you are still having difficulty getting it out of the tin, just sit the base of the tin in hot water for a few seconds and it should come right out.
• As with any no-bake slice such as this, one of the advantages is that you don't actually need a baking tin to make it in. If you don't have a baking pan or tin that's the right size, just use something else like a plastic container or Tupperware etc. That being said, you could also go a bit bigger or smaller because there is no cooking time to worry about.
• The vegetable oil is combined with the chocolate so that it's easier to slice (and eat) without cracking. You could substitute coconut oil if you prefer.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*