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three tiffin pieces stacked, with other pieces surrounding and in the background.

Chocolate Tiffin

You will love this no-bake chocolate sweet treat - my Chocolate Tiffin. This classic recipe is quick and easy to make. Chocolate, dried fruit and biscuits/cookies combine to make this sweet treat which will have your family and friends coming back for more.
Course Afternoon Tea, Dessert, Morning Tea
Cuisine Scottish
Prep Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings 16 pieces
Calories 251kcal
Author Alexandra


For the Tiffin:

  • 60 gm (⅓ cup) sultanas/golden raisins
  • 1 ½ tablespoon brandy (optional) See Note 1
  • 50 gm (⅓ cup) almonds See Note 2
  • 100 gm (4 ounces) milk chocolate - broken into small pieces See Note 3
  • 120 gm (½ cup) unsalted buter
  • 2 tablespoon cocoa powder See Note 1
  • 2 tablespoon golden syrup or honey See Notes 1 and 4
  • 225 gm (2 ¼ 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. 


  1. 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.
  2. 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. 
  3. For the best flavour, do not use the cheapest chocolate, choose one which you like to eat.
  4. 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.
  5. 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.
  6. 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.


Calories: 251kcal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 16mg | Sodium: 124mg | Potassium: 133mg | Fiber: 2g | Sugar: 19g | Calcium: 21mg | Iron: 1mg