Chocolate Tiffin Recipe

I make Chocolate Tiffin with my daughter every Saturday! I crush the biscuits, I melt the chocolate, and she mixes everything, presses it into the pan, and puts it in the fridge. It’s such an easy, no-bake treat that we can whip up together in no time.

You'll Need

Biscuits: I use Digestive biscuits.

Butter: It adds richness to this treat. However, you may use coconut oil instead.

Golden syrup: This is a popular sweetener used in the United Kingdom. However, if you can't find it, use honey or corn syrup instead.

Cocoa Powder: I use it to add a rich chocolate flavor to this dessert.

Raisins: Raisins have that sweet taste, which I like, and they go so well with biscuits and chocolate.

Chocolate: I prefer milk chocolate over dark chocolate because it’s sweeter; however, you can use any chocolate you like in this recipe. You could also use a mix of half dark and half milk chocolate.

Complete information on ingredients and quantities is in the recipe card at the end of the post.

How to Make Chocolate Tiffin - Step by Step

Let me break down the process:

Preparation: Before you start, make sure to line a 20x20 cm baking pan with parchment paper.

One (crush the biscuits): Put the biscuits in a Ziplock bag and beat with a rolling pin until crushed. You can also put them in a food processor and beat them until crushed.

Two: In a large saucepan, add butter, sugar, and golden syrup over medium heat and mix until the butter is melted.

Tip: Make sure to melt the butter on medium heat to avoid burning it.

Three: Turn off the heat, add the crushed biscuits, raisins, and cocoa and stir until incorporated well.

Four: Press the mixture into the pan FIRMLY until it is an even layer. Put it in the fridge for 20-30 minutes.

Five (melt the chocolate): Put the chocolate in a microwave-safe bowl and microwave in 20-second intervals until melted.

Tip: You can use a double broiler to melt the chocolate.

Seven (add chocolate topping): Take out the mixture from the freezer and pour your melted chocolate mixture on top.

Eight (chill): Put the tiffin back into the fridge until it becomes firm (at least 2 hours). Cut into squares for serving.

How To Cut The Tiffin?

Take the Chocolate Tiffin out of the fridge before serving it. Heat your knife by running it through hot water also wipe the knife clean between each cut.

This will make it easy to cut the tiffin and avoid any chocolate sticking to your knife.

Pro Tips For The Perfect Tiffin

• I prefer to line my baking pan with parchment paper so the tiffin comes out easily.
• Use high-quality chocolate to get the best flavor.
• For the best texture, don’t over-crush the biscuits. A mix of fine crumbs and small chunks works perfectly.
• To get a clean cut, chill the tiffin for at least 2 hours to let it firm up.
• I store my tiffin in the fridge for up to 5 days in a well-sealed container.

More Chocolate Recipes

• Baked Chocolate Cheesecake
• Chocolate Fork Biscuits
• Naked Chocolate Cake Recipe
• Easter Tiffin with Mini Eggs
• Quick Microwave Chocolate Cake Recipe

I serve this classic English treat as a snack or breakfast with a cup of Yogurt Drink or Hibiscus Tea.

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