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Biscoff Tiffin cut into squares.
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5 from 15 votes

Biscoff Tiffin

These insane no-bake Biscoff tiffin bars are not only fuss-free and quick to make, but incredibly moreish, indulgent and out of this world amazing!
Course Dessert
Cuisine British
Keyword biscoff fridge cake, biscoff tiffin
Prep Time 10 minutes
Setting time 2 hours
Total Time 2 hours 10 minutes
Servings 16
Calories 277kcal
Author Beth Sachs

Ingredients

  • 200 g Lotus Biscoff Biscuits
  • 50 g Digestive Biscuits
  • 200 g White Chocolate broken into pieces
  • 3 tbsp Golden Syrup
  • 75 g Butter unsalted
  • 175 g Biscoff Spread crunchy or smooth

For the topping

  • 75 g Biscoff Spread
  • 1 Lotus Biscoff Biscuits crushed into a sand like consistency

Instructions

  • Crush the lotus Biscoff biscuits and digestives into small pieces. The easiest way to do this is to place them in a plastic freezer bag, seal and then bash with a rolling pin. You don't want dust so don't go too mad. Tip the crushed biscuits in a bowl.
  • Melt the white chocolate, syrup and butter in the microwave in 30 second bursts. Give it a stir between each blast in the microwave. In another bowl melt the Biscoff spread for 20 seconds (if not melted enough carry on in 10 second bursts). Don't attempt to melt the white chocolate and Biscoff spread in the same bowl as the mixture is liable to seize and go grainy (I learned that the hard way!). Spoon the melted white chocolate mix and melted Biscoff spread into the crushed biscuits and mix together so all the biscuits are coated.
  • Press the mixture into a 20 cm square baking tin lined with cling film. Press down firmly with the back of a spoon so the mixture compacts.
  • Melt more Biscoff spread in the microwave (20 seconds and then 10 second bursts if needed) and dollop this over the tiffin. Finally, sprinkle the top with 1 crushed Lotus Biscoff biscuit. Place in the fridge for 2 hours to set before cutting into bars.

Notes

Variations:
  • Turn it into Biscoff rocky road by adding in mini marshmallows. A couple of handfuls should be enough.
  • Add dried apricots and raisins to give the tiffin a fruity twist.
  • A handful of M&M's or Smarties would give it some colour.
  • Spread a layer of melted white chocolate on top of the tiffin before dolloping on the extra melted Biscoff spread. Use a skewer to create a marbled effect.
 
Storage: The bars can be cut and stored in a sealed container in the fridge for up to 5 days. They are fine to continue to eat after 5 days but they will start to lose their crunchiness. The tiffin can also be frozen.
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
Biscoff Tiffin
Amount per Serving
Calories
277
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
5
mg
2
%
Sodium
 
92
mg
4
%
Potassium
 
56
mg
2
%
Carbohydrates
 
31
g
10
%
Fiber
 
1
g
4
%
Sugar
 
19
g
21
%
Protein
 
4
g
8
%
Vitamin A
 
17
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
36
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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