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    Home » Recipes » Bars & Brownies

    Biscoff Tiffin

    Published: Feb 14, 2021 · Modified: May 24, 2022 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 11 Comments

    Jump to Recipe Print Recipe

    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 lover's dream come true!

    No bake Biscoff tiffin squares on a board.

    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!

    👩‍🍳 Love no-bake treats? Try my easy biscoff rocky road recipe!

    Jump to:
    • ✔️ Why should you try it?
    • 🥘 Ingredients
    • 🔪 Instructions
    • 💭 Top tips
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ FAQS
    • 😋Related recipes
    • Recipe
    • 💬 Comments

    ✔️ 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

    Ingredients for no-bake Biscoff tiffin.
    • 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 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, drizzle over the golden syrup 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.

    Step by step photo instructions for making biscoff fridge cake

    💭 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.
    Biscoff tiffin bars with a jar of Biscoff spread in the background.

    🥡 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

    What is the difference between tiffin and rocky road?

    Marshmallows are the main difference. Rocky road has marshmallows and tiffin does not.

    Can you freeze tiffin?

    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.

    What is tiffin made of?

    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
    • White Chocolate Tiffin
    • Malteser Tiffin
    • Terry's Chocolate Orange Tiffin
    • Hedgehog Slice
    • 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, Biscoff Flapjacks and Biscoff Muffins too!

    Do you like mini eggs? How about these indulgent mini egg cookies!

    • Slow Cooker Chocolate Creme Egg Pudding
    • Easy Mini Egg Rice Krispie Squares Recipe
    • The Best Cadbury Creme Egg Tiffin Recipe
    • Easy Mint Aero Brownies Recipe

    Recipe

    Biscoff Tiffin cut into squares.
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    5 from 23 votes

    Biscoff Tiffin

    These insane no-bake Biscoff tiffin bars are not only fuss-free and quick to make, but incredibly moreish, indulgent and out of this world amazing!
    Course Dessert
    Cuisine British
    Keyword biscoff fridge cake, biscoff tiffin
    Prep Time 10 minutes
    Setting time 2 hours
    Total Time 2 hours 10 minutes
    Servings 16
    Calories 277kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Kitchen Scales
    • Rolling Pin
    • 20 cm (8'') Square Baking Tin
    • Cling Film
    • Mixing Bowl
    • Wooden Spoon
    • Microwave

    Ingredients

    • 200 g Lotus Biscoff Biscuits
    • 50 g Digestive Biscuits
    • 200 g White Chocolate broken into pieces
    • 3 tablespoon 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 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, drizzle over the golden syrup 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.

    Video

    Notes

    Variations:
    • 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.
     
    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 tiffin can also be frozen.
    Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Biscoff Tiffin
    Amount per Serving
    Calories
    277
    % Daily Value*
    Fat
     
    16
    g
    25
    %
    Saturated Fat
     
    5
    g
    31
    %
    Cholesterol
     
    5
    mg
    2
    %
    Sodium
     
    92
    mg
    4
    %
    Potassium
     
    56
    mg
    2
    %
    Carbohydrates
     
    31
    g
    10
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    19
    g
    21
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    17
    IU
    0
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    36
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter

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    Reader Interactions

    Comments

    1. Claudia Lamascolo

      February 14, 2021 at 5:30 pm

      5 stars
      This is interesting! Off to the market so I can make this yummy recipe

      Reply
    2. Kelli

      February 14, 2021 at 6:31 pm

      5 stars
      Loved how easy this recipe was!

      Reply
    3. Kacie

      February 14, 2021 at 6:59 pm

      5 stars
      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.

      Reply
    4. Kara Taylor

      February 14, 2021 at 7:32 pm

      5 stars
      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!!

      Reply
    5. Tara

      February 14, 2021 at 7:52 pm

      5 stars
      Yum! Love Biscoff! Sounds so amazing paired with the white chocolate. Such an easy and delicious no-bake dessert.

      Reply
    6. Biana

      February 14, 2021 at 9:35 pm

      5 stars
      Yummy! Biscoff cookies are delicious, and they will be even better in the tiffin with white chocolate!

      Reply
    7. Jenn

      February 14, 2021 at 9:59 pm

      5 stars
      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?

      Reply
    8. Jacqueline Debono

      February 14, 2021 at 10:00 pm

      5 stars
      What a yummy way to use biscoff biscuits! My granddaughter would love this. On my to make list!

      Reply
    9. Sara Welch

      February 14, 2021 at 10:43 pm

      5 stars
      Enjoyed this sweet treat this afternoon and it did not disappoint! So easy and tasty; exactly what I needed to cure my sweet tooth!

      Reply
    10. Kerri

      February 15, 2021 at 12:36 pm

      5 stars
      These are amazing! So decadent and everyone loves them!

      Reply
    11. Jay

      June 07, 2021 at 5:06 am

      5 stars
      Made this biscoff tiffin. Wow how easy and so so decadent. Great taste. I decorated with some mini marshmallows, crushed haselnut wafers and broken biscoff biscuit. Definitely a must-make dessert for the future.

      Reply

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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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