Go Back
–+ servings
A stack of white chocolate tiffin slices.
Print Pin
5 from 6 votes

Easy White Chocolate Tiffin

An easy white chocolate tiffin recipe made with creamy white chocolate, ginger biscuits, chopped stem ginger, dried cranberries, glace cherries, and sweet fudge pieces.
Course Bars
Cuisine British
Prep Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 10 minutes
Servings 16
Calories 300kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Mixing Bowl
  • 20 cm (8'') Square Baking Tin

Ingredients

Metric - US Customary
  • 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 plastic wrap.
  • 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
    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

Expert 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.
 
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 tiffin in a freezer-safe container and freeze for up to 3 months.
 
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
Easy White Chocolate Tiffin
Amount per Serving
Calories
300
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
8
mg
3
%
Sodium
 
67
mg
3
%
Potassium
 
124
mg
4
%
Carbohydrates
 
42
g
14
%
Fiber
 
1
g
4
%
Sugar
 
35
g
39
%
Protein
 
3
g
6
%
Vitamin A
 
22
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
81
mg
8
%
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