Classic Chocolate Tiffin – Crushed biscuit, sultanas and marshmallows mixed with a gooey buttery chocolate mixture, then smothered in milk and white chocolate. Absolutely gorgeous!
I love traybakes. Especially ones that require no baking. Simplicity. Always good. If I have to throw together a quick cake for something, I’ll usually make my Mars Bar Slice – in fact that’s exactly what I had to do for a Halloween party the other day when my Oreo Truffle Ghosts were looking a bit pathetic. They actually turned out fairly well so I’ll be blogging them soon with a Christmas twist. But I chucked together some Mars Bar Slice as well, and dressed it up as a Mummy (of the Egyptian kind) to claim a Halloween theme.
Tiffin is another super simple traybake that can be thrown together at the drop of a hat. If, like me, you have memories of tiffin from your childhood – biscuity, chocolatey, basically yummy – then hopefully this recipe will make you happy. It’s fairly classic tiffin. I have thrown some marshmallows in, which technically aren’t in the original, but seriously, who’s going to grumble at marshmallows?? However this is classic tiffin in that it doesn’t use melted chocolate like a fridge cake. The chocolate taste is purely from cocoa. So use decent cocoa.
300g digestive biscuits
175g unsalted butter
50g sugar (caster or granulated)
100g (5tbsp) golden syrup
40g mini marshmallows
300g milk chocolate
100g white chocolate (optional, if that’s possible)
Note: I use supermarket chocolate for my tiffin as, despite being an ardent Cadbury’s fan, I feel it has too strong a taste to top this traybake. It detracts from the actual tiffin. Obviously this is down to personal taste, but thought I’d mention it 🙂
1. Start by preparing your tin. I used a 9×9″ tin which produced a nice thick tiffin (I’m not in to weedy thin tiffin). Double layer it with clingfilm. I do this for a bit of extra strength, and also because my clingfilm wasn’t quite wide enough, so I laid the first piece horizontal, then the 2nd piece vertical in order to cover the tin completely. This will make removing your tiffin later really easy.
2. Next, place the digestives in a large bowl or plastic bag, and bash them into small pieces.
I used the end of my rolling pin to bash them down, which works really well.
I’m not a fan of large lumps of biscuit in my tiffin, so I crushed them pretty small, but this is totally up to you.
3. Next, place the butter, sugar, syrup and cocoa in a small pan over a low heat.
Let the mixture melt slowly, stirring often until everything is fully melted – the sugar will dissolve, just be patient.
4. Add the chocolatey mixture to your bowl of crushed biscuit and stir really well until the biscuit is fully covered in mixture.
5. Add the sultanas and marshmallows, and again stir really well.
6. Pour this into your prepared tin and press down well. This will ensure it sticks together nicely. A metal spoon is best for this as the mixture won’t stick to it too much.
Pop this in the fridge for at least an hour to come together.
7. Melt your milk chocolate and white chocolate (if using) either in the microwave – in 15-20 second bursts, stirring in between to avoid it burning – or in a bowl over a pan of simmering water. Pour the milk chocolate over the tiffin and spread evenly to the edges, covering every inch. Then drizzle the white chocolate on top.
I then used skewer to swirl the white chocolate into a pretty pattern.
Because I was taking photos of my tiffin for the blog, I’ve gone all pretty with the white chocolate because it looks nice. You don’t have to do this, and your tiffin will be just as tasty with only a milk chocolate topping. It’s totally up to you.
8. Pop your tray back into the fridge until the chocolate has solidified – at least an hour. Remove from the fridge and, using the clingfilm, take the tiffin out of the tin. Remove the clingfilm and slice your tiffin into square.
Obviously you can add whatever you like to your tiffin. If you don’t like marshmallows, don’t add them. Crush up some Maltesers and add them in. Chopped up Mars Bar, Smarties, whatever your favourite chocolate is, can all be added. Just don’t go too overboard or your tiffin won’t hold together.
This doesn’t have to be kept in the fridge once made. Indeed it actually tastes better at room temperature. Super simple and super tasty. Tiffin is a classic and rightly so.
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