Easy Christmas Tiffin
An easy no-bake Christmas tiffin recipe made with dark and milk chocolate, crushed shortbread biscuits, dried cranberries, and orange zest. Finished with cute Christmas sprinkles on top!
Servings 16
Calories 367kcal
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Equipment
- Cling Film
Ingredients
- 250 g Shortbread Biscuits crushed in a sealed plastic bag with a rolling pin
- 200 g Dark Chocolate broken into small pieces
- 100 g Milk Chocolate broken into small pieces
- 100 g Butter
- 150 g Golden Syrup
- 2 teaspoon Cocoa Powder
- 75 g Dried Cranberries
- 100 g White Chocolate Chips
- ½ Orange zest only
For the topping
- 200 g Milk Chocolate broken into small pieces
- ¼ teaspoon Vegetable Oil
- 4 tablespoon Christmas Sprinkles
Instructions
- Line a 20cm square baking tin with cling film.
- 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.200 g Dark Chocolate, 100 g Milk Chocolate, 100 g Butter, 150 g Golden Syrup
- Fold in the crushed shortbread biscuits, cocoa powder, dried cranberries, white chocolate chips, and orange zest, and mix until all the ingredients are coated in the chocolate mixture.250 g Shortbread Biscuits, 2 teaspoon Cocoa Powder, 75 g Dried Cranberries, 100 g White Chocolate Chips, ½ Orange
- Press the tiffin 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, sprinkle over the Christmas sprinkles, and refrigerate for at least 2 hours, but preferably overnight200 g Milk Chocolate, ¼ teaspoon Vegetable Oil, 4 tablespoon Christmas Sprinkles
- Take the tiffin out of the fridge 10-15 minutes prior to cutting it, to ensure the chocolate topping doesn't crack.
Notes
Top Tips:
- Adding a few drops of vegetable oil to the milk chocolate topping prevents 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, and wipe it clean with a paper towel between each cut.
- Line the tin with cling film (with overhanging edges). This makes removing the tiffin from the tin really easy.
- Add 75g of chopped walnuts or pecan nuts for crunch and texture.
- Swap the dried cranberries for rum-soaked raisins or mincemeat.
- Try using different biscuits such as ginger biscuits, rich tea, Oreos, hobnobs, or jammie dodgers.
- Stir in crushed honeycomb, smarties, mini daim bars, chopped mars bars, and other chocolate candy.
- Add a glug of Baileys!
Nutritional Information (Approximate)
Calories: 367kcal | Carbohydrates: 44g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 2mg | Sodium: 67mg | Potassium: 191mg | Fiber: 3g | Sugar: 31g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 3mg
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