A rich and delicious no-bake chocolate honeycomb tiffin studded with crushed Crunchie bars. Perfect for parties and treats, you won’t be able to stop at one!
Ahhh chocolate tiffin, my most favourite thing in the world! I’m a bit of a tiffin enthusiast. if you hadn’t guessed, and if there is one thing I will never be able to say no too, it’s a slice of this rich chocolate treat. My version is made extra special by the addition of chocolate-coated honeycomb, in the form of crushed crunchie bars!
What is chocolate tiffin?
Chocolate tiffin is a British no-bake cake comprising crushed biscuits (usually digestives), butter, syrup and chocolate. You can add all sorts of other ingredients including dried fruit (raisins are a favourite), nuts and honeycomb. Tiffin should never contain marshmallows though, these should be reserved for Rocky Road only!
✔️ Why should you try it?
Apart from being THE BEST THING EVER INVENTED…..
- Easy to make
- Kids can get involved
- Lots of different flavour combinations
- It keeps for weeks stored in the fridge
Chocolate – A key ingredient and this version contains a mixture of melted dark and milk chocolate to get that chocolate intensity just right.
Digestive Biscuits – The biscuits are crushed up into small pieces and mixed with the melted chocolate.
Butter – Salted butter is used in this tiffin recipe, although you could substitute with unsalted if you wished.
Golden Syrup – The beautiful amber liquid gives the tiffin just the right amount of sweetness.
Chocolate Coated Honeycomb – Crushed Cadbury’s Crunchie Bars have been used in this version, but any other chocolate coated honeycomb is fine to use too.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Crush the biscuits and crunchie bars with a rolling pin and place into a large bowl.
Two: Melt the butter, chocolate and syrup together (I do it in the microwave in 20 second bursts), and pour into the crushed biscuit mix.
Three: Stir thoroughly until everything is coasted in the melted chocolate mixture.
Four: Line a 20 cm square tin with cling film and pour the tiffin in, spreading out with the back of a spoon. Finish by sprinkling over more crushed honeycomb. Place in the fridge and allow to set for 4 hours before cutting into squares.
🍴 Serving suggestions
I often make a batch of this moreish tiffin for birthday parties and family gatherings. It goes down really well at Christmas parties too, where I sometimes add some Christmassy flavour in the form of dried fruit and nuts.
There are loads of ways to vary the flavour and texture of chocolate tiffin. Like I previously mentioned, dried fruit (raisins, sultanas, cranberries) give a lovely sweetness to the tiffin, and chopped pecans or walnuts give a lovely crunch.
You could try replacing the honeycomb with Maltesers to make Malteser tiffin, which is another gem of a recipe. Alternatively, replace the digestives with another type of biscuit. Rich tea, gingernuts, and shortbread all work well.
The chocolate honeycomb tiffin will keep in a sealed container in the fridge for at least a couple of weeks. It wont last that long though. You can also freeze the tiffin if you wished.
If you like this chocolate treat, you might also like;
- White Chocolate Tiffin
- Biscoff Tiffin
- Chocolate Cornflake Cakes
- Mini Egg Tiffin
- Chocolate Biscuit Cake
- Chocolate Orange Biscuit Cake
- Festive Fudgy Chocolate Tiffin
- No Bake Peanut Butter & Cornflake Tiffin
- Tunnocks Teacake Rocky Road
- Vegan Oreo Tiffin
- Raspberry Brownies
- Biscoff Mug Cake
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Chocolate Honeycomb Tiffin
- 250 g Digestive Biscuits
- 120 g Chocolate Coated Honeycomb I used 4 Crunchie bars, crushed
- 200 g Dark Chocolate
- 100 g Milk Chocolate
- 100 g Butter salted
- 150 g Golden Syrup
For the topping
- 60 g Chocolate Coated Honeycomb I used 2 Crunchie bars, crushed
- Crush the digestive biscuits and crunchie bars in a sealed plastic bag with a rolling pin. Spoon into a large bowl.
- In another bowl, place the butter, chocolate and syrup and melt in the microwave in 20 second bursts. Stir to make sure everything is melted then pour onto the crushed biscuit mix and combine.
- Pour the tiffin into a 20 x 20cm tin lined with clingfilm and use the back of a spoon to smooth the top.
- Sprinkle over the crushed crunchie bars for the topping.
- Chill for 4 hours before cutting into squares.
I’m linking this recipe up to #CookBlogShare, which this week is hosted by Lost in Food.