Chocolate Tiffin is a no-bake biscuit cake, the kind of sweet treat that sells well at fairs and bake sales. An essential ingredient for Chocolate Tiffin is digestive biscuits to give texture and crunch to the tiffin base. This version is very rich and best cut into small squares of chocolatey goodness.
There are many tiffin recipes, this one contains hazelnuts and dried figs. I love dried figs, but if they are not to your taste then any dried fruit would add a delicious sweet chewy texture, choose your own favourite. You could also easily replace the hazelnuts with almonds or pecans or even peanuts.
I use a thick layer of white chocolate on the top of the tiffin and additional hazelnuts to decorate the top.
It is totally delicious, but very rich. We kept it in the fridge and have managed to restrain ourselves to make it last about 10 days!
I’m entering this McVities Chocolate Tiffin for Treat Petite, the linky for individual treats. These little bites are certainly a treat. This Linky is run by Cakeyboi and The Baking Explorer and hosted this month by Cakeyboi.
It’s Afternoon Tea week at Lavender and Lovage and this is the theme for Tea Time Treats, a tea time linky run by Karen at Lavender and Lovage and her two new co-hosts Travels for Taste and Jo’s Kitchen. Cut carefully into squares and popped into petit four cases
More Chocolate Treats from Farmersgirl Kitchen
No-Bake Chocolate Tiffin
- 250 g dark chocolate minimum 70% cocoa solids
- 200 g unsalted butter
- 2 tbsp golden syrup
- 200 g roasted shelled hazelnuts
- 200 g Digestive biscuits, roughly chopped
- 150 g figs chopped
- 200 g white chocolate
- Grease and line a 20cm square tin
- Melt the dark chocolate, golden syrup and butter in a glass bowl over a pan of simmering water, stirring until well combined.
- Fold in 150g of the hazelnuts, digestives and figs.
- Spoon the mixture into the prepared tin and press down firmly to remove any air bubbles, put in the fridge and leave to set for about 30 minutes
- Melt the white chocolate in a glass bowl over a pan of simmering water.
- Pour it over the chilled tiffin and spread evenly with a spatula or back of a spoon.
- Sprinkle over the remaining 50 g of chopped hazelnuts.
- Return to the fridge to set before cutting in to small pieces to serve.
Instead of chopping the figs, cut them with scissors, it is much easier.
In the USA, you can replace the Digestives with Graham Crackers.