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Triple Chocolate Tiffin

An easy indulgent, no-bake treat with milk, dark, and white chocolate. Best made at least 1 day before you want to eat it, but should keep for up to a week chilled in the fridge.

For thicker tiffin, use a tin that's 18 cm2 or 19 cm2.

It's recommended you read the accompanying blog post before starting to cook. Use digital scales and metric measurements as these were used to test the recipe.

Course Snack, Cake, Biscuit
Cuisine British, World
Keyword no bake
Prep Time 15 minutes
Cook Time 15 minutes
Chilling time 5 hours
Total Time 5 hours 30 minutes
Servings 16
Author Moorlands Eater

Ingredients

For the base

  • 300 g biscuits (e.g. shortbread, digestives)
  • 180 g butter (salted or unsalted)
  • 65 g golden syrup
  • 40 g caster sugar
  • 25 g cocoa powder
  • 1 large pinch salt (optional)
  • 100 g raisins

For the topping

  • 125 g dark chocolate
  • 125 g milk chocolate
  • 75 g white chocolate
  • a few tsp grated dark, milk, and white chocolate (tip: chill your grater in the fridge as well as the chocolate before grating)

Instructions

Make the base

  1. Line a 20 cm square baking tin or similar with baking paper, foil, or cling film so it comes up the sides.

  2. Put the biscuits in a strong polythene bag or similar and roll over or hit with a rolling pin until you have a mixture of crumbs and larger pieces. Set aside.

  3. Put the butter in a saucepan large enough to fit all the ingredients for the base and place over low-medium heat.

    When the butter has melted a little, add the golden syrup, sugar, cocoa powder and salt if using.

    Stir until everything is melted into a smooth, shiny mixture with no undissolved sugar granules or cocoa powder then take off the heat.

  4. Stir in the crushed biscuits and raisins until they're completely coated in the chocolate mixture.

    Transfer to the prepared tin, smoothing and levelling the mixture with the back of a spoon.

    Put in the fridge or freezer to set a little while you make the topping.

Make and add the topping

  1. Break the dark and milk chocolate into pieces (NOT the white) and put in a microwave-safe bowl or jug.

    Melt on full power in 10 - 20 second bursts, stirring between each one, until just a few small pieces of un-melted chocolate remain. Stir vigorously until completely smooth.

    Alternative: on top of the stove. Melt the dark and milk chocolate in a heatproof bowl above a pan of gently simmering water. Stir constantly and make sure the water doesn't touch the bottom of the bowl.

  2. Take the base from the fridge or freezer and pour the melted chocolate all over, using the back of a spoon to spread it evenly.

    Transfer to the fridge (not the freezer this time) and leave to set a little while you melt the white chocolate.

  3. Break the white chocolate into pieces and melt as above: note that white chocolate melts more quickly so you may need fewer and shorter bursts in a microwave.

    When the topping is somewhat firm and dry on top, drizzle over the melted white chocolate letting it drop from the end of a spoon.

    Sprinkle over the grated chocolate.

  4. Transfer the tin to the fridge and leave until completely chilled. This is likely to take a minimum of 4 - 5 hours but it's best left overnight before cutting into squares.

  5. Stored in a container in the fridge, the tiffin should keep for up to a week.

    Can also be frozen, although the top may develop a (harmless) whiteish colour.