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Chocolate Tiffin Bars

August 8, 2015 by Lucy Parissi 14 Comments

41 shares
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These super addictive Chocolate Tiffin Bars are the perfect no-bake indulgent treat. Cut into small pieces and share responsibly!

You will also like My Chocolate Biscuit Cake

Chocolate Tiffin cut into long bars

What’s a Tiffin?

A Tiffin is a no bake treat made with chocolate, biscuits, butter, golden syrup and dried fruit.

You start by melting the chocolate and butter and then mixing in all the remaining ingredients, pressing into a square cake tin and topping with chocolate.

The Tiffin is then chilled so it sets and sliced into small, incredibly delicious squares.

mixing melted chocolate and biscuits together in a bowl

Obviously with ingredients like these, Tiffins are calorific merely to look at. Needless to say they are fabulously addictive and remarkably popular – just cut them into small squares and immediately give them away immediately otherwise you WILL eat half the tray without realising it.

Tiffins normally contain dried fruit – but everyone in the family hates that so I left them out. If you like you can add mixed dried fruit and glacé cherries into the tiffin mix.

I also added a layer of caramel under the chocolate topping, because clearly I was up to no good that day 🙂 The caramel layer is optional and can be left out.

Chocolate Caramel Tiffin Bars | Supergolden Bakes

HAVE YOU MADE MY CHOCOLATE TIFFIN RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

These super addictive, OTT chocolate caramel tiffin bars are the perfect bo-bake indulgent treat. Cut into small pieces and share responsibly!

Chocolate Tiffin

Lucy Parissi | Supergolden Bakes
These super addictive Chocolate Tiffin Bars are the perfect no-bake indulgent treat. Cut into small pieces and share responsibly!
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Course: Dessert
Cuisine: British
Keyword: Chocolate TIffin, Tiffin Recipe
Prep Time: 20 minutes minutes
Cook Time: 0 minutes minutes
Chilling and Setting: 2 hours hours
Servings: 12
Calories: 542kcal
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Ingredients

  • 300 g | 11oz Digestive biscuits or you can use your favourite
  • 125 g | 4.5oz unsalted butter
  • 75 g | 3oz golden syrup
  • 200 g | 7oz dark chocolate I used Lindt 70%, chopped small

For the Caramel (entirely optional)

  • 1 tbsp runny honey or golden syrup
  • 100 g | 3.5oz caster sugar
  • 2 tbsp water
  • 150 ml | 5fl oz double cream
  • 30 g | 1oz unsalted butter
  • good pinch sea salt flakes

Chocolate Topping

  • 200 g | 7oz dark chocolate I used Lindt 70%
  • 30 g | 1oz unsalted butter
  • 100 g | 3.5 milk chocolate
  • 2-3 tbsp double cream

Instructions

  • Line a 15cm x 24cm | 6in x 9½ baking tin with baking paper.
  • Blitz half the biscuits in a food processor until you have fine crumbs. Tip them into a large bowl. Break the rest of the biscuits into small pieces and add to the bowl.
  • Put the butter, golden syrup and the chocolate in a small pan. Allow it to melt slowly over low heat.
  • Pour the melted chocolate over the biscuits and stir until the biscuits are coated.
  • Tip into the prepared tin and press down with the back of a spoon until you have an even layer. Place in the fridge to set for 30 minutes.
  • Make the caramel: put the double cream into a measuring jug and heat for 20 seconds in the microwave until warm.
  • Put the sugar, honey and water in a small deep saucepan. Bring slowly to the bowl over medium-low heat, swirling the pan until the sugar melts.
  • When the sugar turns a golden amber, remove from the heat and add the warm cream carefully. The mixture will bubble alarmingly and then settle.
  • Stir in the butter and salt and bring the mixture back to the boil for a couple of minutes. Strain the caramel into a bowl and leave to cool until just warm.
  • Pour the caramel evenly over the biscuit base. Place back in the fridge to set for about an hour.
  • When the caramel has set, it’s time to make the chocolate topping. Bring a small pot of water to the boil then reduce to a simmer. Place the chopped chocolate and butter in a bowl and set over the pot. Allow them to gently melt then set aside.
  • Melt the milk chocolate and double cream using the same double boiler method and set aside.
  • Pour the dark chocolate over the caramel layer and spread evenly.
  • Dot blobs of the milk chocolate on dark chocolate topping then use a chopstick to mix the two layers to create a feathered effect. Return to the fridge until completely set.
  • Warm a large knife until hot water and wipe dry. Cut the chocolate tiffin into bars or squares, wiping the knife clean between cuts.
  • Keep the bars in the fridge or consume immediately.

Nutritional Info

Calories: 542kcal | Carbohydrates: 50g | Protein: 5g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 29mg | Sodium: 279mg | Potassium: 328mg | Fiber: 5g | Sugar: 28g | Vitamin A: 694IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 5mg
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Comments

  1. Winnie says

    August 12, 2015 at 6:18 am

    Wowwwww Lucy – these bars look heavenly!!
    Definitely my kind of GOOD treat 🙂

    Reply
  2. Louise | Cygnet Kitchen says

    August 11, 2015 at 9:51 pm

    These look SO good Lucy! Sadly, my belly is bigger than my eyes. 'Keep in the fridge or consume straight away'! Both of these options sound dangerous, if I made these I would keep one and take the rest around to the neighbours straight away. x

    Reply
  3. Jennie Cranham says

    August 11, 2015 at 6:47 am

    Oh yum, these sound incredible! I really want to just dive straight in!

    Jennie // Scarletscorchdroppers

    xx

    Reply
  4. Gemma says

    August 10, 2015 at 9:42 pm

    I can't stare at these bars any longer…they are so utterly tempting! O_O Gosh, they couldn't look more perfect!!!
    Amazing photos as usual Lucy!

    xoxo

    Reply
    • Lucy Parissi says

      August 10, 2015 at 9:59 pm

      Thanks Gemma. I guess they need to be made and enjoyed once in a while : )

      Reply
  5. Kerry Cooks says

    August 10, 2015 at 11:58 am

    Oof! These Look Amazing! (capitals required!). Adding caramel to them is a genius move!

    Reply
  6. Bintu Hardy says

    August 09, 2015 at 6:51 am

    Oh my gosh – I love everything about these bars from the name to the pics. Fab

    Reply
  7. Choclette Blogger says

    August 08, 2015 at 6:11 pm

    Oh my goodness, I was going to make some remark about clutter and memory lane, but your tiffen has pretty much wiped my mind – all I want is to try a slice NOW! I always find it difficult to make tiffen look pretty, but your swirls have worked a treat.

    Reply
  8. Lynn | The Road to Honey says

    August 08, 2015 at 2:46 pm

    I bet it was a lot of fun going through those old boxes and discovering things that you had long forgotten about. I'm getting ready to move myself (into temporary housing until my place is ready. . .sad face for two moves) so I too have been discovering treasures from the past.

    What better way to soothe the soul as you are flooded with memories than with chocolate, caramel, and biscuits. These tiffin bars look great and I don't mind that they don't have the dried fruit. . .not one bit. 🙂

    Reply
    • Lucy Parissi says

      August 08, 2015 at 3:51 pm

      I often think the only way to get rid of the clutter is to move house and leave everything behind. But I don't envy you having to move twice. Hope you get settled soon!

      Reply
  9. Kavey says

    August 08, 2015 at 2:22 pm

    Oh nostalgia is a powerful thing, isn't it? I'm constantly fighting my hoarder tendencies! This looks beautiful and I love speculoos biscuits!

    Reply
    • Lucy Parissi says

      August 08, 2015 at 3:52 pm

      Yes – too powerful. For all my being determined to get rid of those boxes (after all we hadn't missed them in over a decade) we ended up keeping at least one box of CDs just because of the memories attached. Never mind that the albums are on Spotify anyway!

      Reply
  10. Roz Goodgame TheFoodieCoupleBlog says

    August 08, 2015 at 10:44 am

    Spectacular photos as always. a really indulgent and delicious sounding recipe 🙂

    Reply
    • Lucy Parissi says

      August 08, 2015 at 3:52 pm

      Thanks Roz!

      Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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