This insane no-bake Biscoff tiffin is not only fuss-free and quick to make, but incredibly moreish, indulgent and out of this world amazing! Crushed Lotus Biscoff cookies are encased in a sweet white chocolate Biscoff base and topped with even more Biscoff spread and caramelised biscuit crumbs. This is a Biscoff lovers dream come true!
If you hadn’t already guessed, I’m a little bit of a Biscoff addict. Seriously though, you need to try this Biscoff tiffin to believe how good it is! What I will guarantee is that you won’t be able to stop at one!
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✔️ Why should you try it?
- Satisfy a sweet craving
- An easy no-bake treat
- Great for parties and bake sales
- Can be made ahead and stored in the fridge
- It’s insanely delicious!
🥘 Ingredients
- Lotus Biscoff Biscuits– the famous caramelised biscuits, now widely available in all major supermarkets.
- Digestive Biscuits – for added crunch, although you could use all Lotus biscuits if you prefer.
- Biscoff Spread – I used crunchy Biscoff spread but you can also use the smooth Biscoff spread.
- White Chocolate – use good quality white chocolate as it melts better than cheaper white chocolate.
- Golden Syrup – or use honey if you prefer.
- Butter – unsalted butter helps to bind the mixture together.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Crush the lotus Biscoff biscuits and digestives into small pieces. I place them in a plastic freezer bag, seal and then bash with a rolling pin. You don’t want dust so don’t go too mad. Tip the crushed biscuits into a bowl.
Two: Melt the white chocolate, syrup and butter in the microwave in 30 second bursts. Give it a stir between each blast in the microwave. In another bowl melt the Biscoff spread for 30 seconds. Don’t attempt to melt the white chocolate and Biscoff spread in the same bowl as the mixture is liable to seize and go grainy (I learned that the hard way!). Spoon the melted white chocolate mix and melted Biscoff spread into the crushed biscuits and mix.
Three: Press the mixture into a 20 cm square baking tin lined with cling film. Press down firmly with the back of a spoon so the mixture compacts.
Four: Melt more Biscoff spread and dollop this over the tiffin. Finally, sprinkle the top with 1 crushed Lotus Biscoff biscuit. Place in the fridge for 2 hours to set before cutting into bars.
💭 Top tips
- Don’t attempt to melt the white chocolate and Biscoff spread in the same bowl. It will seize and become grainy.
- Speed up setting (because I’m very impatient when it comes to tiffin) by placing the tin in the freezer for 30 minutes to firm up.
🍴 Serving suggestions
The Biscoff fridge cake is perfect on it’s own with a cup of tea or glass of milk.
It’s great for kid’s parties and bake sales, and I often serve up my mini egg tiffin alongside it (for the chocoholics).
📖 Variations
- Turn it into Biscoff rocky road by adding mini marshmallows. A couple of handfuls should be enough.
- Add dried apricots and raisins to give the tiffin a fruity twist.
- A handful of M&M’s or Smarties would give it some colour.
- Spread a layer of melted white chocolate on top of the tiffin before dolloping on the extra melted Biscoff spread. Use a skewer to create a marbled effect.
🥡 Storage
The bars can be cut and stored in a sealed container in the fridge for up to 5 days. They are fine to continue to eat after 5 days but they will start to lose their crunchiness.
The bars can also be frozen for up to 3 months.
❓ FAQS
Marshmallows are the main difference. Rocky road has marshmallows and tiffin does not.
Tiffin can be frozen for up to 3 months. Cut the tiffin into bars and place in a freezer safe container. Each layer should be separated with non stick baking paper to prevent them from sticking together. They will only take an hour to defrost at room temperature. Store leftovers in the fridge.
Tiffin is a no-bake fridge cake often made with chocolate, butter, golden syrup and crushed biscuits. You can add many other flavours to tiffin such as Biscoff.
😋Related recipes
More no-bake treats you might like;
- Honeycomb Tiffin
- Chocolate Biscuit Cake
- Mini Egg Tiffin
- Chocolate Cornflake Cakes
- White Chocolate Tiffin
If you’re a Biscoff lover like me you might want to check out this Biscoff Mug Cake too!
Do you like mini eggs? How about these indulgent mini egg cookies!
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Recipe
Biscoff Tiffin
Ingredients
- 200 g Lotus Biscoff Biscuits
- 50 g Digestive Biscuits
- 200 g White Chocolate broken into pieces
- 3 tbsp Golden Syrup
- 75 g Butter unsalted
- 175 g Biscoff Spread crunchy or smooth
For the topping
- 75 g Biscoff Spread
- 1 Lotus Biscoff Biscuits crushed into a sand like consistency
Instructions
- Crush the lotus Biscoff biscuits and digestives into small pieces. The easiest way to do this is to place them in a plastic freezer bag, seal and then bash with a rolling pin. You don't want dust so don't go too mad. Tip the crushed biscuits in a bowl.
- Melt the white chocolate, syrup and butter in the microwave in 30 second bursts. Give it a stir between each blast in the microwave. In another bowl melt the Biscoff spread for 20 seconds (if not melted enough carry on in 10 second bursts). Don't attempt to melt the white chocolate and Biscoff spread in the same bowl as the mixture is liable to seize and go grainy (I learned that the hard way!). Spoon the melted white chocolate mix and melted Biscoff spread into the crushed biscuits and mix together so all the biscuits are coated.
- Press the mixture into a 20 cm square baking tin lined with cling film. Press down firmly with the back of a spoon so the mixture compacts.
- Melt more Biscoff spread in the microwave (20 seconds and then 10 second bursts if needed) and dollop this over the tiffin. Finally, sprinkle the top with 1 crushed Lotus Biscoff biscuit. Place in the fridge for 2 hours to set before cutting into bars.
Notes
- Turn it into Biscoff rocky road by adding in mini marshmallows. A couple of handfuls should be enough.
- Add dried apricots and raisins to give the tiffin a fruity twist.
- A handful of M&M’s or Smarties would give it some colour.
- Spread a layer of melted white chocolate on top of the tiffin before dolloping on the extra melted Biscoff spread. Use a skewer to create a marbled effect.
Claudia Lamascolo
This is interesting! Off to the market so I can make this yummy recipe
Kelli
Loved how easy this recipe was!
Kacie
My mum only discovered tiffin yesterday! She was telling me on the phone how much she loved it. Perhaps I’ll make her some and try out your recipe sometime.
Kara Taylor
Yum… this is genius. I love sweets but am not into baking. I can suddenly imagine all sorts of new possibilities after reading this post!!
Tara
Yum! Love Biscoff! Sounds so amazing paired with the white chocolate. Such an easy and delicious no-bake dessert.
Biana
Yummy! Biscoff cookies are delicious, and they will be even better in the tiffin with white chocolate!
Jenn
I am SO getting the stuff to make this recipe! What a great idea and I love all the flavors. Question is, will I share?
Jacqueline Debono
What a yummy way to use biscoff biscuits! My granddaughter would love this. On my to make list!
Sara Welch
Enjoyed this sweet treat this afternoon and it did not disappoint! So easy and tasty; exactly what I needed to cure my sweet tooth!
Kerri
These are amazing! So decadent and everyone loves them!