A Chocolate Tiffin made from dark and milk chocolate mixed with Rich Tea biscuits and chewy glacé cherries. The honeycomb Crunchie bars really put the ‘crunch’ into this irresistible Chocolate Tiffin.
Chocolate Tiffin – or fridge cake – whatever you call this delectable concoction I’ve noticed people find it impossible to resist. Tiffin originated in Scotland and is traditionally a mixture of crushed biscuits, sugar and syrup bound together with chocolate.
What goes in a Tiffin?
I find the best type of biscuits to use in a Chocolate Tiffin are Rich Tea but you can use Digestives or any other biscuits you have on hand.
I opt for a mixture of dark and milk chocolate. Using a bit of dark chocolate balances the sweetness of the milk chocolate and syrup. You can use all dark, all milk, or a mixture of both depending on your taste. You can also add white chocolate to Tiffin, it looks and tastes especially nice melted and then drizzled over the top.
As for what goes into a Tiffin, you can really go to town!
For this recipe, I added Crunchie bars but you could replace them with any of your favourite chocolate bars, Maltesers work really well.
Other options include marzipan, pretzels, dried mixed fruit or even breakfast cereal.
What’s the difference between Tiffin and Rocky Road?
Add marshmallows to a Chocolate Tiffin and you’re in the realm of rocky road. As far as I can tell that’s the only real difference between them. So fridge cake, in general, is open to interpretation.
For the sake of ease I bought a couple of multipacks of Crunchie bars to use in this Chocolate Tiffin – they were only £1 each and I always stock up when I see them on offer.
But if you’d like to give homemade honeycomb a try it is quite easy to do.
Check out this recipe on BBC Good Food to make your own honeycomb.
Easy No-Bake Recipe
The best thing about Chocolate Tiffin is that it can be made in minutes, it doesn’t require baking and it sets really quickly.
This is a really good recipe to make with the kids and is useful for using up any leftover chocolate (hello, half-eaten Easter eggs), that packet of biscuits at the back of the cupboard and the tub of glace cherries you’ve forgotten about.
Here’s how to make it…
To make the Chocolate Tiffin melt the chocolate, butter and golden syrup then tip in the crushed biscuits, glacé cherries and Crunchie bars.
Mix well and transfer to a baking tin lined with baking paper.
Melt the milk chocolate for the topping and pour it over the top of the Tiffin. Use a butter knife to spread it over then add more chunks of Crunchie!
Tiffin takes on a smoother texture if it’s left to set at room temperature after which you’ll need to store it in the fridge.
If it’s a really hot day go ahead and put it straight into the fridge to set. It won’t be quite as smooth but it will still be delicious.
When it’s hard, remove it from the tin and use a sharp knife to cut it into squares or narrow bars.
You can eat Chocolate Tiffin straight from the fridge if you want to, however, it really is much better eaten at room temperature.
Be warned: this Chocolate Tiffin with Crunchie won’t last long if your family is anything like mine!
You might need to make a double batch ;-)
More Tempting Recipes
- Cornflake Tart: Like The One You Had At School
- Really Easy Fairy Cakes
- Pineapple Upside Down Cake
- Jaffa Cake Brownies
- Mars Bar Slice
- Jammie Dodger Blondies
- Millionaire Shortbread
If you make this recipe, I’d love to know how it went. Feel free to post a pic on my Facebook Page or tag me @amytreasureblog so I can share your wonderful creations on social media!
I would really appreciate it if you could rate the recipe below and leave me a comment. Thank you so much x
- 100 g 70% dark chocolate chopped into small pieces
- 150 g milk chocolate chopped into small pieces
- 200 g unsalted butter
- 4 tbsp golden syrup
- 200 g Rich Tea biscuits crushed
- 100 g glacé cherries
- 4 Crunchie bars broken into chunks
For the topping
- 200 g milk chocolate chopped into small pieces
- 2 Crunchie bars broken into chunks
- Line a 20cm square tin with non stick baking paper.
- Add the dark and milk chocolate, butter and golden syrup to a heatproof bowl and set it over a pan of simmering water to melt it.
- When it's melted add the crushed Rich Tea biscuits, glacé cherries and mix to coat in the melted chocolate.
- Tip in the Crunchie bars and mix well to combine.
- Transfer the mixture to the tin. Use a spatula or the back of a spoon to press the mixture down.
- For the topping, add the milk chocolate to a heatproof bowl and set it over a pan of simmering water to melt it.
- Pour the melted milk chocolate over the top of the Tiffin. Use an offset spatula or butter knife to smooth it over.
- Finally, add the Crunchie decoration on top pressing lightly so that it sticks to the Tiffin.
- For a smooth texture leave the Tiffin to set at room temperature, this usually takes an hour or two. When it's hard cut into squares using a sharp knife. Enjoy!
- If using all dark chocolate add 100g caster sugar for added sweetness
- The amount of butter can be cut down or it can be left out completely. Don’t increase the amount of chocolate stated or the Tiffin won’t set.
- The golden syrup can be left out.
- Tiffin takes on a smoother texture if it’s left to set at room temperature after which you’ll need to store it in the fridge.
- If it’s a really hot day go ahead and put it straight into the fridge to set. It won’t be quite as smooth but it will still be delicious.
- Chocolate Tiffin can be eaten straight from the fridge but is most certainly better when eaten at room temperature.
- Storage: Tiffin will keep for 5-7 days in the fridge, however, it doesn’t freeze well.