An easy chocolate tiffin recipe using just five ingredients you probably have at home! This tasty, crowd-pleasing chocolate fridge cake is quick to make too.
No-bake chocolate traybakes like this are perfect for all sorts of occasions, from kids' parties to grown-up afternoon tea, and one thing's for sure, they won't last long!
If you've followed me for a while you'll know all about my love for tiffin! You might want to try out my other tiffin recipes like Malteser tiffin, Biscoff tiffin, chocolate orange tiffin, white chocolate tiffin, crunchie tiffin, mini egg tiffin, and even creme egg tiffin - all available on the blog!
But, I thought it was about time I published my basic chocolate tiffin recipe, a simple, fail-safe recipe made with pantry staples that I've been making since I was 10!
This easy chocolate tiffin is for the tiffin purists (like my husband) who prefer their tiffin bars straightforward and unadorned. They appreciate simplicity!
👩🍳 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!
- It's a rich, decadent, and chocolatey no-bake treat that's perfect for satisfying your sweet tooth.
- The recipe requires simple ingredients that you probably already have in your pantry, and minimal equipment, making it an easy and convenient dessert to make.
- Chocolate tiffin is perfect for parties and bake sales, as it's a crowd-pleaser that everyone will love.
- It's a great make-ahead recipe, which means you can prepare it in advance and have it ready to serve whenever you need it.
- Chocolate tiffin is also a great recipe for kids to make on their own, as it's easy and fun to assemble, and they'll love getting creative with the toppings. Plus, it's a treat that the whole family will enjoy!
🛒 Ingredient notes
- Digestive Biscuits - crushed into pieces with a rolling pin, leaving some larger pieces for texture. Swap for rich tea biscuits, graham crackers if you're in the US, or ginger 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 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
- Since chocolate is the star ingredient in this recipe, it's important to use good quality chocolate.
- 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.
- One way to prevent any cracks is to let the tiffin rest outside the fridge for about 10 - 15 minutes before slicing it into bars. This allows it to slightly soften.
- 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 a few tablespoons of smooth peanut butter to the melted chocolate before mixing in the other ingredients for a delicious peanut butter twist.
- 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.
- Add a few drops of peppermint extract to the melted chocolate for a refreshing and festive twist. You can also top the tiffin with crushed candy canes or chopped mint chocolate.
- Swap the dark chocolate for white chocolate for a lighter, creamier version of the tiffin. You can also add some dried cranberries or chopped pistachios for a pop of color and flavour.
- 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.
Yes, you can make chocolate tiffin without butter by using coconut oil or margarine instead. Just make sure to use the same amount of fat as you would butter.
If you can't find Golden Syrup, you can use honey or corn syrup as an alternative. However, do note that this will slightly alter the flavour of your Tiffin.
😋 More no-bake treats and desserts
- Chocolate Biscuit Cake
- Kinder Bueno Tiffin
- No Bake Chocolate Nutella Biscuit Slices
- 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
Equipment
- 20 cm (8'') Square Baking Tin
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
- Since chocolate is the star ingredient in this recipe, it's important to use good quality chocolate.
- 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.
- One way to prevent any cracks is to let the tiffin rest outside the fridge for about 10 - 15 minutes before slicing it into bars. This allows it to slightly soften.
- 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.
- Add 75g of chopped walnuts or pecan nuts for crunch and texture.
- Add a few tablespoons of smooth peanut butter to the melted chocolate before mixing in the other ingredients for a delicious peanut butter twist.
- 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.
- Add a few drops of peppermint extract to the melted chocolate for a refreshing and festive twist. You can also top the tiffin with crushed candy canes or chopped mint chocolate.
- Swap the dark chocolate for white chocolate for a lighter, creamier version of the tiffin. You can also add some dried cranberries or chopped pistachios for a pop of color and flavour.
- 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. 🙂