An Easy Tiffin Recipe For Chocolate Lovers
Nothing is easier to make than a no-bake chocolate tiffin fridge cake: crushed rich tea biscuits mixed with melted butter, honey, sugar and cocoa powder that’s left to chill in the fridge till hardened. Topped with an eye-catching chocolate marble design.
I love making tiffin, especially this delicious chocolate tiffin recipe. I actually call this dessert the ‘what to make when you want to bake but don’t actually want to bake dessert‘. Why? Because it’s so easy to make, even when you feel like doing nothing! I know I’ve said this about a couple of my dessert recipes but this tiffin really is child’s play. Perfect for kids, budding young bakers and busy adults; this yummy treat will not last long it’s that good.
This tiffin recipe is quick, simple, tasty and maybe not the best thing for your teeth but is totally worth it. It’s a no-bake chocolate traybake that you’re going to love. My favourite part is creating the marbled chocolate topping, I used white, milk and dark chocolate to create this look. Each square of tiffin will have it’s own flavour depending on the dominant chocolate in that section. I always go for the one with the most white chocolate on them.
What Can You Put In A Tiffin?
Traditionally, Scottish chocolate tiffin recipes were made with raisins (like in this recipe). But you can change the ingredients to add in your favourite flavours or even more chewy textures.
- Dried cranberries
- Dried apricots
- Dried Apples
- Dried Mango
- Make a delicious Malteser tiffin
- Make a Biscoff Tiffin
Chocolate tiffin is also called fridge cake and tiffin cake. Old fashioned tiffin recipes traditionally use digestive biscuits but this recipe uses rich tea biscuits as I think they taste way better. But you can use whichever biscuits you please!
What Is The Difference Between Tiffin And Rocky Road?
Tiffin and rocky road are very similar desserts. The main difference is rocky road is made with melted chocolate and has lots of things added inside like marshmallows and crumbled biscuits. Whereas tiffin is made of a predominately biscuit crumb and melted butter base with raisins added in and topped with chocolate. Both tiffin and rocky road are no-bake traybakes that are left to harden in the fridge.
Tiffin Recipe Ingredients
- Butter: I use unsalted butter to make chocolate tiffins. if you like a slight salty taste in your desserts, use salted butter; margarine is also fine to use.
- Sugar: I used caster sugar for these chocolate tiffins.
- Honey: Honey and golden syrup can be used interchangeably. If I have honey in the cupboard then I’ll use honey, likewise for golden syrup.
- Cocoa Powder: My favourite cocoa powder has got to be this cocoa powder. It’s fine, so rich and compliments the tiffin so well. As tiffin is full of chocolate, honey and is quite sweet. I find using a dark and rich cocoa powder compliments the sweetness well. I’ll avoid using drinking chocolate as it is already sweet and does not have a rich cocoa taste.
- Rich Tea Biscuits: I love using rich tea biscuits, digestives will give you a completely different texture! I crumble the biscuits into small crumbs usually leaving a couple bigger pieces, this adds a slight crispiness to the tiffin.
- Raisins: I don’t just use standard raisins but chocolate raisins, they’re tastier and more tolerable for those of you who are not the biggest fan of raisins. You can use normal raisins or swap with other currants like cranberries to make a Christmas tiffin.
- Chocolate Topping: I decided to go with a white, milk and dark chocolate marble design. It’s really eye-catching and is the perfect way to jazz-up a normal tiffin into one that is a showstopper. Though it looks like a complicated design, it’s fairly simple to make and re-create yourself. You can see how I’ve created this marble look in the video below.
My Top Tips
I use a 9″ baking tin for these tiffins. Line the tin with parchment paper for easy removal and to avoid scratching the tin.
Place your biscuits into a freezer bag and bash the biscuits into crumbs, remember to tie the bag shut before bashing and to take the air out the bag. You could break them by hand into a large mixing bowl like I did. Whichever way you choose, don’t bash them into very fine crumbs you’ll want bigger pieces too for texture.
How do you cut a chocolate tiffin? If you want to cut a chocolate tiffin without breaking it. Place a sharp knife into hot water for a few minutes, wipe dry and cut the tiffin into small slices or bars. I cut mine into 16 slices. You can also score the tiffin before you place in the fridge, this means to pre-mark the tiffin into servings so that it will be easier to cut when chilled.
I melted my chocolate in the microwave in miniature glass bowls for each type of chocolate. When melting chocolate in the microwave, check every 10 seconds and stir to avoid the chocolate burning.
Watch How To Make It
How To Make Easy Chocolate Tiffin
Ready to make your own tiffin cake? Find step-by-step instructions on how to make a chocolate tiffin below. Full recipe instructions are on the recipe card at the bottom.
Melt butter, caster sugar, honey and cocoa powder over a medium heat or in a microwave until melted. Mix the mixture until combined.
Pour the melted butter mixture into a large mixing bowl and add the crushed biscuits and chocolate raisins.
Mix together until fully combined.
Pour the tiffin mixture into a lined 9″ tin and press down with the back of a spoon until compressed. My tip is to use a clean spoon to press the tiffin mixture down, otherwise the mixture will stick to the spoon.
Melt the white chocolate, milk chocolate and dark chocolate in different bowls. Blob each chocolate on top of the tiffin mixture in different areas.
With a skewer or toothpick, swirls the chocolate to create a marbled look. Ensure the chocolate evenly coats all areas of the tiffin base.
Place the tiffin in the fridge and leave to cool for 2 hours or until the tiffin has hardened. Once chilled, cut into 16 slices.
How To Make Gluten-Free Tiffin
Want to make this delicious chocolate tiffin but gluten-free? Simply use gluten-free biscuits! You can buy biscuits that are gluten-free and are very similar to Rich Tea biscuits here.
How Long Does Chocolate Tiffin Keep?
Keep the tiffin in an air-tight container and place in the fridge for up to 5 days. Place a sheet of parchment paper between each layer to avoid the tiffin slices or bars sticking together.
How To Freeze
If you want to freeze the chocolate tiffin for later, simply cut the tiffin into squares or leave whole and place in a freezer-safe container or a freezer bag. Wait for them to defrost before eating.
More No Bake Recipes
Want to make even more no bake recipes like this tiffin? Check out these recipes below:
What Equipment You Need
Baking Tin: This chocolate tiffin recipe uses a 9″ baking tin to create 16 slices.
Small Microwavable Glass bowls: You’ll need 3 different microwave safe bowls to melt the 3 different types of chocolate.
Mixing Bowls: You’ll need a large enough mixing bowl to mix the melted butter mixture, raisins, and biscuit crumbs together.
Parchment Paper: Used to line the baking tin.
Chocolate Tiffin Recipe
- 150 g Unsalted Butter
- 3 tbsp Honey
- 3 tbsp Caster Sugar
- 3 tbsp Cocoa Powder
- 230 g Rich Tea Biscuits
- 50 g Chocolate Raisins Or Standard Raisins
- 100 g Dark Chocolate
- 100 g White Chocolate
- 100 g Milk Chocolate
- Line your baking tin with parchment paper and set aside for later.
- Crush the rich tea biscuits into small crumbs leaving a few bigger pieces for texture.
- Melt butter, caster sugar, honey and cocoa powder over a medium heat or in a microwave until melted. Mix the mixture until combined.
- Pour the melted butter mixture into a large mixing bowl and add the crushed biscuits and chocolate raisins. Mix together until fully combined.
- Pour the tiffin mixture into a lined 9″ tin and press down with the back of a spoon until compressed. My tip is to use a clean spoon to press the tiffin mixture down, otherwise the mixture will stick to the spoon.
- Melt the white chocolate, milk chocolate and dark chocolate in different bowls. Blob each chocolate on top of the tiffin mixture in different areas.
- With a skewer or toothpick, swirls the chocolate to create a marbled look. Ensure the chocolate evenly coats all areas of the tiffin base.
- Place the tiffin in the fridge and leave to cool for 2 hours or until the tiffin has hardened. Once chilled, cut into 16 slices.
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY