An easy chocolate tiffin recipe made with just five store cupboard ingredients!
This classic chocolate fridge cake is a hit with kids (big and small), and is the perfect no-bake chocolate traybake for parties, afternoon tea, and bake sales! It's also very very moreish!
If you've followed me for a while you'll know all about my LOVE for tiffin! I've got Malteser tiffin, Biscoff tiffin, chocolate orange tiffin, white chocolate tiffin, crunchie tiffin, mini egg tiffin, and even creme egg tiffin recipes already on the blog!
I thought it was about time I published my basic chocolate tiffin recipe, a recipe that can be thrown together quickly with pantry staples, and a fail-safe recipe I've been making since I was 10 years old!
This easy chocolate tiffin is for tiffin purists (like my husband) who don't want fancy adornments and add-ins into their precious tiffin bars! They want to keep it simple!
👩🍳 Love no bake treats? Try my easy chocolate hedgehog slice too!
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✔️ Why you'll love this recipe!
Here's why this is the best chocolate tiffin recipe!
- Rich, decadent, and chocolatey no-bake treat.
- Simple ingredients and minimal equipment.
- Perfect for parties and bake sales.
- A great make-ahead recipe.
- Easy for children to make on their own.
- Loved by the whole family.
🛒 Ingredient notes
- Digestive Biscuits - crushed into pieces with a rolling pin, leaving some larger pieces for texture (you don't want all dust). Swap for rich tea biscuits, graham crackers if you're in the US, or ginger nut biscuits.
- Butter - unsalted butter is best for tiffin.
- Golden Syrup - substitute with clear runny honey if you can't get hold of golden syrup.
- Chocolate - you'll need a mixture of dark chocolate and milk chocolate for the tiffin base, and milk chocolate for the topping.
- Cocoa Powder - adds a richer chocolatey flavour to the tiffin.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the butter, golden syrup, and broken milk and dark chocolate pieces into a large microwaveable bowl. Microwave in 30-second bursts (stirring in between) until everything is melted together.
Two: Fold in the crushed digestive biscuits and cocoa powder until all of the biscuits are coated in the chocolate mixture.
Three: Press the mixture firmly into a lined tin (use the back of a heavy metal spoon to really compact it down).
Four: For the milk chocolate topping, melt the milk chocolate pieces (and a few drops of vegetable oil) in the microwave in 30-second bursts to ensure it doesn't go grainy. Spread the melted milk chocolate onto the tiffin base and refrigerate for at least 2 hours, but preferably overnight.
Five: Take the tiffin out of the fridge 10-15 minutes prior to cutting it into bars, to ensure the chocolate topping doesn't crack.
💭 Expert tips
- Add a few drops of vegetable oil to the milk chocolate topping to prevent the top from cracking when cut. Coconut oil can also be used.
- Another tip to avoid cracking is to take the tiffin out of the fridge about 10 - 15 minutes prior to cutting it into bars, which allows it to soften slightly.
- For neatly cut bars, use a long sharp knife for cutting, and wipe it clean with a paper towel between each cut.
- If you're serving the tiffin to adults only, use all dark chocolate in the base for a more grown-up taste.
📖 Variations
There are so many ways to customise tiffin! Here are a few ideas.
- Add 75g of chopped walnuts or pecan nuts for crunch and texture.
- Add 100g of dried fruit such as raisins, chopped dried apricots, glace cherries, or dried cranberries.
- Try using different biscuits such as ginger biscuits, shortbread, Oreos, hobnobs, or jammie dodgers.
- Stir in crushed honeycomb, smarties, mini daim bars, mini eggs, chopped mars bars, or other chocolate candy.
- Use white chocolate instead of milk and dark chocolate.
- Add a glug of Baileys to make boozy chocolate tiffin.
🥡 Storage
Make-Ahead: The tiffin can be made up to 3 days in advance.
Store: Tiffin bars should be kept in an airtight container in a cool dry place. If the weather is very hot, store the tiffin in the fridge to stop it from melting. It will keep for up to 5 days.
Freeze: Tiffin is freezer friendly. Place the cut bars in a freezer-safe container and freeze for up to 3 months. Alternatively, wrap the whole slab in two layers of foil and freeze it as one big piece.
❓ Frequently asked questions
Although tiffin and rocky road a very similar no-bake chocolate treats, the main difference is that rocky road contains marshmallows, and tiffin, traditionally, does not.
It's believed that no-bake chocolate tiffin originated in Troon, Scotland in the early 1900's.
😋 More no-bake treats and desserts
- Chocolate Biscuit Cake
- No Bake Flapjacks
- Easter Rocky Road
- No Bake Chocolate Orange Tarts
- Chocolate Cornflake Cakes
- Biscoff Rocky Road
- Christmas Tiffin
- No-Bake Chocolate Peanut Butter Bars
- Chocolate Cracknell
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Recipe
Easy Chocolate Tiffin Recipe
Ingredients
- 250 g Digestives place in a plastic bag and crush with a rolling pin, leaving some large pieces for texture.
- 200 g Dark Chocolate broken into pieces
- 100 g Milk Chocolate broken into pieces
- 100 g Butter cubed
- 150 g Golden Syrup
- 2 teaspoon Cocoa Powder
For the topping
- 200 g Milk Chocolate broken into pieces
- ¼ teaspoon Vegetable Oil
Instructions
- Line a 20cm square baking tin with non stick baking paper or clingfilm.
- Place the butter, golden syrup, and broken milk and dark chocolate pieces in a large microwaveable bowl. Microwave in 30-second bursts (stirring in between) until everything is melted together.200 g Dark Chocolate, 100 g Milk Chocolate, 100 g Butter, 150 g Golden Syrup
- Fold in the crushed digestive biscuits and cocoa powder until all of the biscuits are coated in the chocolate mixture.250 g Digestives, 2 teaspoon Cocoa Powder
- Press the mixture firmly into a lined tin (use the back of a heavy metal spoon to really compact it down).
- For the milk chocolate topping, melt the milk chocolate pieces (and a few drops of vegetable oil) in the microwave in 30-second bursts to ensure it doesn't go grainy. Spread the melted milk chocolate onto the tiffin base and refrigerate for at least 2 hours, but preferably overnight.200 g Milk Chocolate, ¼ teaspoon Vegetable Oil
- Take the tiffin out of the fridge 10-15 minutes prior to cutting it into bars, to ensure the chocolate topping doesn't crack.
Notes
- Add a few drops of vegetable oil to the milk chocolate topping to prevent the top from cracking when cut.
- Another tip to avoid cracking is to take the tiffin out of the fridge about 10 - 15 minutes prior to cutting it into bars, which allows it to soften slightly.
- For neat bars, use a long sharp knife for cutting the tiffin, and wipe it clean between each cut.
- Add 75g of chopped walnuts or pecan nuts for crunch and texture.
- Add 100g of dried fruit such as raisins, chopped dried apricots, glace cherries, or dried cranberries.
- Try using different biscuits such as ginger biscuits, shortbread, Oreos, hobnobs, or jammie dodgers.
- Stir in crushed honeycomb, smarties, mini daim bars, mini eggs, chopped mars bars, or other chocolate candy.
- Use white chocolate instead of milk and dark chocolate.
- Add a glug of Baileys to make boozy chocolate tiffin.
Janessa
Such as easy treat recipe to keep in your back pocket. Can't wait to give it a try!
Aimee Mars
Insanely delicious! I took this to a baby shower and there was nothing left at the end and everyone asked for the recipe!
Tara
You had me at just five ingredients! These look absolutely amazing and so easy too. I bet my whole family will love it.
Gloria
I have a lot of chocolate lover's in the family. I know this will be a hit. Easy to make for a great sweet treat.
kushigalu
These bars look fantastic. My boys would love these. Making these soon. Thanks for sharing.
Lisa
thanks so much for this recipe! I have eaten tiffin once, the summer I studied in Ireland, & looked for a recipe ever since with no luck (that was pre-internet though). It occurred to me just now to look again, found this, just made an experimental half batch, and it is SO GOOD. 🙂