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–+ servings
three squares of chocolate tiffin stacked one on top of another to show the crunchy biscuit and sultana layer and melted chocolate top

Chocolate Tiffin

Robyn
This easy chocolate tiffin recipe is one of my all time favourite no bake slices. Taking less than 10 minutes to prepare it is the perfect combination of crunchy and chewy, with a decent amount of chocolate thrown in too!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Cooling time in fridge 2 hours
Total Time 2 hours 15 minutes
Course baking, Dessert
Cuisine British, International
Servings 16 squares
Calories 203 kcal

Ingredients
  

  • 125g (½c) butter
  • 1½ tablespooons cocoa powder
  • 2 tablespoons golden syrup
  • 200g (2c) digestive biscuits, crushed or graham crackers
  • 85g (½c) raisins or sultanas
  • 100g (3.5oz) milk chocolate
  • 100g (3.5oz) dark chocolate

Instructions
 

  • Line a 20cm x 20cm (8" x 8") tin with baking paper.
  • In a small saucepan, heat the butter with the cocoa powder and golden syrup over a low heat until the butter has melted.
  • Meanwhile, crush the biscuits. You want them different sizes, some larger chunks and smaller crumbs. Add them to a medium sized mixing bowl.
  • Add the raisins to the crushed biscuits.
  • Stir the butter-cocoa mixture to combine, then pour over the biscuits and raisins.
  • Mix well to combine. If there are some larger chunks of biscuit that haven't got coated in chocolate crush them slightly with the back of a spoon.
  • Pour the mixture into the prepared tin, pressing down well with the back of a spoon to make a smooth and even top.
  • Place in the fridge while you melt the chocolate.
  • Break the milk and dark chocolate into rough pieces and place in a heatproof bowl. Place the bowl on top of a pan of barely simmering water and leave to melt, stirring occasionally until melted. (You can also do this step in the microwave.)
  • Pour the melted chocolate over the biscuit base and smooth out the chocolate to cover the biscuit evenly.
  • Place in the fridge to set.
  • Cut into 16 squares and enjoy!
  • Store in the fridge.

Video

Notes

Biscuits – I use digestive biscuits, but you can use graham crackers or Arnotts shredded Wheatmeal, or any other biscuits such as shortbread or ginger nuts.
Butter - unsalted butter. I have also made this fridge cake with margarine if you want a more budget friendly bake.
Sultanas - or raisins.
Chocolate - I like to use a mixture of milk chocolate and 70% dark chocolate, but you can use all milk chocolate or all dark - milk will make a sweeter slice.
Cocoa powder - you can use natural cocoa powder or Dutch cocoa powder in this recipe.
Golden syrup - this amber coloured inverted sugar syrup is a common ingredient in British baking recipes. Tate and Lyle golden syrup and CSR golden syrup are available in Australia. If you can't find it substitute with light corn syrup, or maple syrup (although this does change the taste.)
To make a gluten free slice: Use gluten free cookies. Keep in mind you may need to slightly adjust the amount of butter you use.
White chocolate slice: you can make this into a white chocolate apricot ginger slice by using all white chocolate.
Chocolate ginger slice: leave out the dried apricots.
 

Nutrition

Calories: 203kcalCarbohydrates: 23gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 17mgSodium: 119mgPotassium: 127mgFiber: 2gSugar: 11gVitamin A: 198IUVitamin C: 1mgCalcium: 13mgIron: 2mg
Keyword baking with kids, fridge cake, leftover biscuits recipe, no bake cake

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