Chocolate Tiffin

This chocolate tiffin is a no-bake treat that’s rich, crunchy, and full of chocolatey goodness. I love how easy it is to make and how it combines biscuits, cocoa, and dried fruit with a smooth chocolate topping. It’s one of those desserts that feels indulgent but requires minimal effort.

Why You’ll Love This Recipe

I like that this recipe doesn’t need baking, which makes it quick and convenient. The crushed biscuits add a satisfying crunch, while the raisins give little bursts of sweetness. I enjoy layering it with a mix of dark, milk, and white chocolate on top, which makes it both pretty and extra decadent. It’s perfect for sharing at gatherings or keeping in the fridge for a sweet snack.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
180 g Unsalted Butter
4 tbsp Honey (Or Golden Syrup)
3 tbsp Caster Sugar
3 tbsp Cocoa Powder
300 g Rich Tea Biscuits
50 g Chocolate Raisins (Or Standard Raisins)
100 g Dark Chocolate
100 g White Chocolate
100 g Milk Chocolate

Directions

1. I start by crushing the biscuits into small pieces, leaving a mix of fine crumbs and larger chunks for texture.
2. In a saucepan, I melt the butter, honey, and sugar together over low heat until smooth.
3. I stir in the cocoa powder until fully combined.
4. I add the crushed biscuits and raisins, mixing until everything is coated.
5. I press the mixture firmly into a lined baking tin, smoothing the top.
6. I melt the dark, milk, and white chocolates separately, then drizzle or layer them over the base.
7. I let it set in the refrigerator for at least 2 hours before cutting into squares or slices.

Servings and Timing

This recipe makes about 12–16 squares, depending on how I cut them. It takes around 20 minutes to prepare and about 2 hours to chill before serving.

Variations

• I sometimes add chopped nuts like almonds or hazelnuts for extra crunch.
• Dried cranberries or cherries make a nice swap for raisins.
• For a stronger cocoa flavor, I use extra dark chocolate on top.
• I’ve also tried swirling the melted chocolates together for a marbled finish.

Storage/Reheating

I keep chocolate tiffin in an airtight container in the fridge for up to 1 week. It also freezes well for up to 2 months—when I want some, I thaw it in the fridge before serving. Since it’s a chilled dessert, I don’t reheat it.

FAQs

Can I use digestive biscuits instead of rich tea biscuits?

Yes, I often swap them, and they give a slightly different but still delicious flavor.

Do I have to use raisins?

No, I can replace them with other dried fruit or leave them out completely.

Can I use just one type of chocolate on top?

Absolutely, I sometimes use only dark or milk chocolate for simplicity.

How do I make the topping look neat?

I spread one chocolate layer evenly, or drizzle each chocolate in thin lines and swirl with a knife.

Can I add nuts to the mixture?

Yes, chopped nuts mix in well and add a nice crunch.

Is honey better than golden syrup?

I find golden syrup makes it richer, but honey works just as well.

Can I make this gluten-free?

Yes, I use gluten-free biscuits, and the recipe works the same way.

How firm should the tiffin be before cutting?

It should be fully set and firm to the touch, usually after at least 2 hours in the fridge.

Can I make it ahead of time?

Yes, it actually keeps very well, so I often make it the day before serving.

Can I freeze chocolate tiffin?

Yes, it freezes beautifully. I slice it first, wrap it well, and store it in a freezer bag.

Conclusion

I love how chocolate tiffin comes together with just a few simple ingredients to make such a rich and satisfying treat. It’s easy to adapt with different add-ins and always a crowd-pleaser, whether I’m making it for a party or just to enjoy at home.

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