No oven time required and easy to make with a handful of ingredients – there’s a reason tiffins are the perfect no-bake treat
How to make the perfect chocolate tiffin: cook’s tips
- Use sultanas or glacé cherries instead of the raisins, or use a mixture.
How to store chocolate tiffin: keeps for up to a week in an airtight container – it will keep even longer in the fridge, but the chocolate will lose its shine.
Chocolate tiffin recipe
Ingredients
- 200g dark chocolate, chopped
- 100g milk chocolate, chopped
- 100g golden syrup
- 100g unsalted butter
- 1 tbsp cocoa powder
- 250g digestive biscuits, crushed
- 75g raisins
Topping
- 150g milk chocolate, chopped
- 50g white chocolate, chopped
Method
- STEP 1
Line a 20cm square cake tin with baking paper. Melt the chocolates, golden syrup, butter and cocoa together in a large heatproof bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water. Alternatively, melt in the microwave in 15-second bursts until smooth.
- STEP 2
Fold in the crushed digestive biscuits and raisins until everything is coated. Spoon the mixture into the prepared tin and press down using the back of a spoon or a spatula until the surface is level and the mixture is firmly packed into the tin.
- STEP 3
For the topping, melt the chocolates in separate bowls as before. Pour the milk chocolate over the tiffin, then smooth to the sides using a palette knife or spatula until completely coated. Drizzle over the white chocolate in a zig-zag pattern, then use a skewer to marble the white chocolate into the milk. Chill for at least 2 hrs until solid, then cut into squares to serve.
