An easy white chocolate tiffin recipe made with creamy white chocolate, ginger biscuits, chopped stem ginger, dried cranberries, glace cherries, and sweet fudge pieces.
A delicious no-bake white chocolate traybake, perfect for parties, bake sales, and festive gatherings.
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My family loves tiffin (you only need to look at the number of tiffin recipes on this blog to know that!), and this easy white chocolate tiffin is something a bit different from the usual milk chocolate or dark chocolate tiffin recipes around.
The warming ginger biscuits and stem ginger in syrup cut through the sweetness of the white chocolate, glace cherries, and fudge pieces and contrast nicely with the tart fruity dried cranberries. It's a real taste sensation!
👩🍳 Love tiffin? Try my easy Malteser tiffin, Oreo tiffin, or Kinder Bueno tiffin next!
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✔️ Why you'll love this recipe!
- Quick and easy to make no-bake white chocolate traybake.
- Perfect for bake sales, parties and Christmas.
- Can be made ahead of time.
- Ingredients are easily substituted.
🛒 Ingredient notes
White Chocolate - use a good quality white chocolate if you can, it makes all the difference to the taste.
Butter - unsalted is best.
Ginger Biscuits - I use Ginger Nuts as they are nice and crunchy.
Stem Ginger - 1 small ball of stem ginger in syrup, chopped finely, really elevates this tiffin to the next level.
Dried Cranberries - or swap for raisins or chopped apricots.
Fudge - I used vanilla fudge cut into small chunks.
Glace Cherries - provides a nice colour contrast to the white chocolate.
White Chocolate Chips - for an extra chocolate boost!
I haven't used golden syrup in this tiffin recipe. I find that heating white chocolate and golden syrup together can sometimes make the white chocolate seize and go grainy.
🔪 How to make white chocolate and cranberry tiffin
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the chopped white chocolate and butter in a large heatproof bowl and microwave until melted. I do 30-second bursts in the microwave and stir in between with a wooden spoon
Two: Fold the crushed ginger biscuits, chopped stem ginger, dried cranberries, fudge, glace cherries, and white chocolate chips into the melted chocolate mixture.
Three: Press the tiffin into a prepared tin (20cm square) lined with nonstick baking paper or lightly greased clingfilm. Press the tiffin down with the back of a spoon and scatter on a few more dried cranberries and crushed ginger biscuits
Four: Chill for at least 2 hours (preferably overnight) before cutting into squares with a sharp knife. Store in the fridge to keep fresh.
Top Tips
- It's important to microwave the chopped white chocolate and butter in short bursts, stirring in between! White chocolate will go grainy and hard if heated for too long.
- If you prefer, you can melt the butter and white chocolate in a bowl over a pan of barely simmering water until it melts.
- To speed up the setting process (meaning you can tuck in quicker!), place the tin in the freezer for 45 minutes, before cutting the tiffin into bars.
- Store the tiffin bars in the fridge, especially if it's warm!
- Always line the tin with overhanging cling film (or nonstick baking paper) to ensure you can easily remove the tiffin from the tin in one piece.
- Don't have a 20cm square baking tin? Make the white chocolate tiffin in a 2lb loaf tin instead.
- Crush the ginger biscuits in a plastic bag and bash with the end of a rolling pin.
🍴 Serving suggestions
Serve the white chocolate tiffin at parties, bake sales, and for Afternoon Tea alongside other sweet treats such as sticky date flapjacks, lemon and blueberry blondies, and blueberry and white chocolate muffins.
It also makes a delicious quick and easy dessert too!
📖 Variations
- Use digestive biscuits, custard creams, or shortbread instead of ginger biscuits.
- Add the zest of an orange for a chocolate orange flavour.
- Add a handful of mini marshmallows to make white chocolate rocky road.
- Use raisins, sultanas, or even chocolate raisins for more sweetness and texture.
- A handful of chopped nuts (pecans or hazelnuts) would add a lovely crunch to the tiffin.
🥡 Storage
Make-Ahead - Make the tiffin up to 5 days ahead and store it in the fridge.
Store - Leftover white chocolate fridge cake can be stored in an airtight container in the fridge for up to 2 weeks.
Freeze - Place the white tiffin in a freezer-safe container and freeze for up to 3 months.
❓ Frequently asked questions
A delicious mix of crushed biscuits, melted white chocolate, dried fruit, and fudge.
One slice of white chocolate tiffin contains 300 calories.
1. Line the tin with baking paper or clingfilm so that the tiffin, once set, can be removed to a chopping board easily.
2. Take the tiffin out of the fridge (or freezer) 20 minutes before cutting to soften it slightly.
3. Use a sharp knife to cut long strips, then turn the chopping board around 180 degrees and cut long strips the other way.
😋 More no-bake treats
- Mini Egg Tiffin
- No Bake Chocolate Nutella Biscuit Slices
- Christmas Tiffin
- Easy Chocolate Tiffin
- Biscoff Tiffin
- Biscoff Rocky Road
- Chocolate Orange Tiffin
- Chocolate Biscuit Cake
You might also like my easy Christmas star biscuits!
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Recipe
Easy White Chocolate Tiffin Recipe
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Ingredients
- 450 g White Chocolate chopped or broken into small pieces
- 50 g Butter
- 100 g Ginger Biscuits I use ginger nuts, crushed into small pieces
- 100 g Dried Cranberries
- 100 g Glace Cherries
- 100 g Fudge chopped into small pieces
- 1 Stem Ginger Ball chopped finely
- 100 g White Chocolate Chips
For the topping
- 2 tablespoon Dried Cranberries
- 1 Ginger Biscuit crushed
Instructions
- Line a 20cm square baking tin with non stick baking paper or clingfilm.
- Place the chopped white chocolate and butter in a large heatproof bowl and microwave until melted (in 30 second bursts).450 g White Chocolate, 50 g Butter
- Fold the crushed ginger biscuits, chopped stem ginger, dried cranberries, fudge, glace cherries, and white chocolate chips into the melted chocolate mixture.100 g Ginger Biscuits, 100 g Dried Cranberries, 100 g Glace Cherries, 100 g Fudge, 1 Stem Ginger Ball, 100 g White Chocolate Chips
- Press the tiffin into the prepared tin with the back of a spoon and scatter on a few more dried cranberries and crushed ginger biscuit.2 tablespoon Dried Cranberries, 1 Ginger Biscuit
Notes
- It's important to microwave the chopped white chocolate and butter in short bursts, stirring in between! White chocolate will go grainy and hard if heated for too long.
- If you prefer, you can melt the butter and white chocolate in a bowl over a pan of barely simmering water until it melts.
- To speed up the setting process (meaning you can tuck in quicker!), place the tin in the freezer for 45 minutes, before cutting the tiffin into bars.
- Store the tiffin bars in the fridge, especially if it's warm!
- Always line the tin with overhanging cling film (or nonstick baking paper) to ensure you can easily remove the tiffin from the tin in one piece.
- Don't have a 20cm square baking tin? Make the white chocolate tiffin in a 2lb loaf tin instead.
- Crush the ginger biscuits in a plastic bag and bash with the end of a rolling pin.
- Use digestive biscuits, custard creams, or shortbread instead of ginger biscuits.
- Add the zest of an orange for a chocolate orange flavour.
- Add a handful of mini marshmallows to make white chocolate rocky road.
- Use raisins, sultanas, or even chocolate raisins for more sweetness and texture.
- A handful of chopped nuts (pecans or hazelnuts) would add a lovely crunch to the tiffin.
Vicky
This is packed full of some of my favorite ingredients. I love the combo of white chocolate and cranberries. Yum!
kushigalu
I love the combination of ingredients. Interesting and amazing. Thanks for sharing.
Tayler Ross
I love the simple ingredients of this tiffin! I will definitely be making it soon!
Sharon
Thanks for the tip about not overheating the white chocolate! I have had grainy white chocolate before and now I know why. 🙂 Loved the tiffin! Indulgent and delicious.
Andrea
I had never heard of tiffin before but we're excited to make it. Thank you so much for the recipe.