If the idea of a no-bake, chocolate dessert appeals to you, let me introduce you to my Chocolate Tiffin. This classic recipe is quick and easy to make and there is the option to make it gluten-free. Chocolate, dried fruit and biscuits/cookies combine to make this sweet treat which will have your family and friends coming back for more.
Why we love this recipe:
There are times when even the most enthusiastic and experienced cook needs to have an easy recipe up their sleeve, something that’s quick to make and tastes delicious. This is one such recipe and it’s made from ingredients that you will likely have in your store cupboard.
Alternatively, it is ideal for the beginner. If you can melt chocolate, you can make this recipe. If you have never melted chocolate, I will talk you through the process.
Like my Hedgehog Slice, this recipe can easily be made gluten-free; just choose a biscuit/cookie which will be suitable to include in the slice. Any plain, crisp, gluten-free biscuit is ideal.
This is a great recipe to customise to your personal taste. Add dried fruits of your choice, include some glace cherries, add another type of nut or eliminate them or use different biscuits/cookies. I find this recipe to be very useful after Easter or Christmas when I often have an abundance of chocolate, cookies or dried fruit.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Sultanas – also known as golden raisins, this is a dried, white, seedless grape.
Brandy – optional.
Almonds – this is the whole almond, with the skin on.
Milk Chocolate –for the best result, don’t use cheap chocolate, use a variety that you like to eat.
Butter – I use unsalted butter but you could also use lightly salted.
Cocoa Powder – the addition of the cocoa powder, which is unsweetened and has a slightly bitter taste, accentuates the chocolate flavour and balances the sweetness of the milk chocolate.
Golden Syrup – this sweetener is readily available in the UK, Australia and New Zealand and is now available in the international section of some grocery stores in the USA.
Digestive Biscuits – Graham Crackers are a good substitute or a plain, vanilla biscuit/cookie. Use a firm, crisp biscuit which is not too sweet.
Step by step instructions:
Line your baking tray with non-stick baking paper. For easy removal of the Chocolate Tiffin, leave some paper hanging over the edges.
- If using the brandy, place the sultanas/golden raisins in a small bowl and add the brandy. Leave them to soak whilst you prepare the other ingredients.
- Place the biscuits into a zip-lock plastic bag and gently crush with a rolling pin making sure to leave some chunky pieces. Roughly chop the almonds. Place the crushed biscuits into a large bowl together with the chopped almonds, the sultanas/golden raisins and the brandy if you used it.
- In a heatproof bowl, place 100 gm (4 ounces) of the chocolate along with the butter, cocoa powder and golden syrup. Place it over a saucepan of barely simmering water ensuring that the bottom of the bowl does not touch the water. Stir the mixture occasionally, and when almost melted, remove the bowl from the saucepan. The residual heat will melt the remaining chocolate and butter. Stir the chocolate mixture; it may look slightly separated but stirring will bring it together again.
- Pour the chocolate over the crushed biscuit mixture and stir well to combine.
- Pour into the prepared baking tin and press down firmly with a spoon or a spatula to create an even layer.
- Melt the remaining chocolate in a clean, heatproof bowl over a pan of barely simmering water being careful that the bottom of the bowl does not touch the water and no water/steam is able to get into the bowl. If you prefer to use a microwave, add chopped chocolate to a microwave-safe bowl. Melt in 30-second increments, stirring frequently, being careful to not burn the chocolate.
- Pour the melted chocolate over the biscuit base and use a spatula to spread it evenly.
- Place in the fridge for about two hours or until it is set. To cut the Tiffin, remove it from the fridge in advance if storing it in there – about 10 minutes before cutting.
Tips for success and FAQs:
Although it is an optional step, I recommend that you toast the almonds. It takes just a short time but greatly intensifies the fragrance and flavour of the nuts. As well, the almonds develop a crunchier texture, and that’s always a plus.
Alternatively, you could also omit the nuts if you prefer. This is a recipe you can easily make to your own taste. You could add some more biscuits instead, or perhaps include some chopped dried apricots or glace cherries.
My preference is the stovetop method. A double boiler gives the best control over the heat. Cut or break the chocolate into pieces of a similar size so that it will melt evenly. When using a double boiler, ie, a bowl placed over a saucepan of water which has just begun to simmer, care must be taken to ensure that not a drop of water gets into the bowl or the chocolate will seize. This means that the chocolate becomes thick and grainy making it unsuitable for this recipe. As well, the bowl and the spoon/spatula that you use must be thoroughly dry. Avoid wooden spoons, they can retain moisture. Also, ensure that the bowl does not touch the water in the saucepan or the chocolate may burn.
Yes, you can also use a microwave. Melt the chocolate in 30 second increments, stirring occasionally. Keep an eye on it to ensure that it does not overcook.
It can be stored in an airtight container in a cool, dry location for up to 5 days. If the weather is hot, it can also be stored in the fridge. Put a few sheets of paper towel in the bottom of the container to help absorb moisture which may form in the fridge and cause the chocolate to “bloom” and develop a whitish coating. It is not dangerous to eat but is unsightly.
It is easier to cut if you remove it from the fridge about 10 minutes before you want it. (Depending on the weather – obviously, if your house is hot, it will take less time.) Heat a large, sharp knife under hot water before slicing. This will help the knife to move more easily through the chocolate.
More delicious recipes for you to try:
If you’re like us, and cannot resist a delicious chocolate treat, you’ll love some of these other favourite recipes:
- Chilli Chocolate Clusters
- Candy Cane Chocolate Bark
- Chocolate Coated Strawberries
- Cranberry Pistachio Bark
- Decadent Chocolate Brownies
- Chocolate and Raspberry Brownies
- Easy Rocky Road
- Chocolate Sour Cream Cake
- Vegan Chocolate Cupcakes with Chocolate Frosting
- Chocolate Raspberry Tarts
- Or check out our complete collection of chocolate recipes here.
I am sure that once you have made my Chocolate Tiffin it will be a regular addition to your repertoire. It is ideal for an afternoon sweet treat, serve with coffee after dinner, make some for a bake sale or package in cellophane bags as very welcome gifts.
Don’t let this recipe restrain you, feel free to make it your own. There are infinite possibilities to create your own no-bake slice.
I would love to hear from you when you have tried it!
For the Tiffin:
- 60 gm (1/3 cup) sultanas/golden raisins
- 1 1/2 tbsp brandy (optional) See Note 1
- 50 gm (1/3 cup) almonds See Note 2
- 100 gm (4 ounces) milk chocolate – broken into small pieces See Note 3
- 120 gm (1/2 cup) unsalted buter
- 2 tbsp cocoa powder See Note 1
- 2 tbsp golden syrup or honey See Notes 1 and 4
- 225 gm (2 1/4 cup) digestive biscuits or graham crackers – slightly crushed See Note 5
For the Topping:
- 200 gm (8 ounces) milk chocolate – broken into small pieces See Note 3
- Line a square 20cm x 20cm / 8 inch x 8 inch baking tray or Pyrex dish with non-stick baking paper, being sure to leave a little hanging over to make it easier to remove the Tiffin.
- If using the brandy, place the sultanas/golden raisins in a small bowl and add the brandy. Set them aside while you prepare the other ingredients.
- It is an optional step to toast the almonds. Toasting the almonds does improve their flavour and their crunch. My preferred method is to toast them in the oven as there is more even heat distribution. (See Note 2.)
- Place the 100 gm (4 ounces) of chocolate into a medium size bowl with the butter, cocoa and golden syrup. Place the bowl over a saucepan of barely simmering water, making sure that the bottom of the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter have almost melted. Remove the bowl from the heat; the residual heat will melt the remaining chocolate and butter. Stir the chocolate and syrup mixture. It may appear to have separated but stirring will bring it together again.
- Meanwhile, place the biscuits/cookies into a zip-lock plastic bag and gently crush with a rolling pin making sure to leave some chunky pieces. Don’t reduce them all to crumbs, you want to have some chunks. If you prefer to not use a plastic bag, place the biscuits into a bowl and crush using a potato masher.
- Place the crushed biscuits/cookies into a large bowl together with the chopped almonds, sultanas/golden raisins and any brandy, if you used it.
- Pour the chocolate over the biscuit crumbs and mix well to combine.Pour into the prepared baking dish and, using a spatula or the back of a spoon, push it down firmly to form an even layer.
- Melt the remaining chocolate in a clean heatproof bowl over a pan of barely simmering water being careful that the bottom of the bowl does not touch the water and no water/steam is able to get into the bowl. Stir the chocolate occasionally. When it has almost melted, remove the bowl from the heat. The residual heat will melt the remaining chocolate. Stir the chocolate again.If you prefer to use a microwave, add chopped chocolate to a microwave-safe bowl. Melt in 30-second increments, stirring frequently, being careful to not burn the chocolate. Pour the melted chocolate over the base and use a spatula to spread it evenly.
- Place in the fridge for about two hours or until it is set.To serve the Tiffin, remove it from the fridge about 10 minutes before you want to cut it.The Tiffin can be stored in an airtight container in a cool, dry location for up to 5 days. If the weather is hot, it can also be stored in the fridge. Put a few sheets of paper towel in the bottom of the container to help absorb moisture which may form in the fridge and cause the chocolate to “bloom” and develop a whitish coating. It is not dangerous to eat but is unsightly.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
- It is an optional step to toast the almonds but it does improve their flavour and their crunch. Heat the oven to 180 degrees C/350 F. Spread the almonds in a single layer on a baking tray. Toast them for 8 – 10 minutes, stirring occasionally so they brown evenly. Remove them from the oven as they become fragrant and begin to turn golden brown. Transfer them onto a cutting board, leave to cool and then roughly chop. You can also do them in a skillet. Just place them in a heavy duty stainless steel or cast iron skillet, without oil, over medium heat and stir or toss until they are slightly coloured and fragrant, about 5 minutes. Watch them closely as they burn easily. Remove from the heat and transfer to a chopping board as they will continue toasting if left in the pan. Chop them roughly.
- For the best flavour, do not use the cheapest chocolate, choose one which you like to eat.
- This is a sweetener which is popular in Australia, the UK and New Zealand. It is now available in the international section of some grocery stores in the USA. You could also use honey if you prefer.
- You could also substitute a plain, vanilla biscuit/cookie. Use a firm, crisp biscuit which is not too sweet. If you would like gluten-free Tiffin, look for a suitable biscuit/cookie.
- Please note, the nutritional information is based on one piece, when the bar is cut into 16 pieces. The nutritional information is an estimate only.