This easy chocolate tiffin is a no bake chocolate biscuit cake that takes 5 minutes to make, a handful of ingredients and is so versatile and yummy!
What is chocolate tiffin?
Chocolate tiffin is a dessert (originating from Britain!) that’s a no bake easy dessert made of crushed biscuits mixed with a melted chocolate mixture and pressed into a tin, then chilled until set.
A traditional chocolate tiffin usually has raisins in it, but I can’t stand raisins in desserts so I left them out (and replaced with some extra yummy mix-ins!). The cocoa powder is usually also sweetened with golden syrup, a British inverted sugar syrup, but I replaced this with sweetened condensed milk. It’s a lot easier to find and really creamy and delicious.
Chocolate tiffin often has an additional chocolate ganache layer on top, but I don’t find this necessary at all so I eliminated that extra step.
What’s so good about this tiffin recipe?
This is my tried and tested recipe for a smooth, just sweet enough chocolate. That’s the base of the recipe, and this is a really easy chocolate mix made from just cocoa powder, melted butter and sweetened condensed milk.
The combination of biscuits and chocolates is absolutely addictive. This is a very versatile recipe, use whatever biscuits you have on hand. I often use Marie biscuits to make this into a Marie biscuit cake , but you can use anything really!
This is probably the easiest dessert you’ll ever make. Just mix the melted chocolate mix with biscuits and any other add ins, pour into a pan and chill. That’s it!
Chocolate tiffin is a lot of fun to make with kids. Since it’s a no bake dessert they can get be present with every step, and you can get them involved in deciding what to mix in, and breaking up the biscuit pieces.
Because I add a lot of chopped candy to this recipe, it’s the perfect bar recipe for leftover Halloween candy!
What ingredients do I need for chocolate tiffin?
For the chocolate: Cocoa powder (either natural or dutch processed work), sweetened condensed milk, and melted butter.
You could substitute the sweetened condensed milk for golden syrup (which is more traditional for tiffin) or use icing sugar to sweeten instead. Try it this way though! It’s delicious.
For the biscuits: Any biscuits you like! Digestive biscuits would be great, as well as graham crackers. You can use Marie biscuits and have a Marie biscuit cake. My kids chose a mix of digestive biscuits and Oreos.
For the mix-ins: I think this is the perfect leftover halloween candy recipe! You can use a big handful of any chopped candy bars, M&Ms, gummy bears, anything you like to make this more fun. You can of course go the traditional route and eliminate any extra candy altogether, and make this just a chocolate biscuit cake.
Steps to making a chocolate biscuit cake:
There’s barely anything to it!
- Prepare your 8×8 inch pan (20cm) by lightly greasing and lining with parchment paper.
- Break up the biscuits you’ll use into large chunks and set them aside. Chop up any candy that needs chopping if using.
- Melt the butter, then stir in the cocoa powder and condensed milk until nice and smooth.
- Add the biscuit pieces and chopped candy/chocolate if using, and fold them in gently until combined.
- Spread mixture into prepared pan, press any extra chocolate pieces or biscuits on top for decoration, then place in the freezer for a couple hours until set. You can also place it in the fridge, but I like freezing for a faster set and cleaner cut.
- Slice and enjoy!
Can I make this gluten free? Absolutely! It all depends on the biscuits you use. Use gluten free biscuits and this’ll turn into a gluten free dessert.
Can I make this more/less sweet? Yes! As this recipe uses cocoa powder, the sweetness is all controlled through the sweetened condensed milk. Add a little less if you like, taste, and adjust. If you added the full can and still want it sweeter, add some more! This is a very forgiving recipe.
What are more ideas for things to mix in? You can add raisins like the traditional recipes, dried cranberries or cherries, shredded coconut. Try honeycomb, chopped nuts, cornflakes, you can really add anything you like!
Can I make a smaller recipe? Yes, if you halve the recipe, it works perfectly to fit a 9×5 inch loaf pan. Alternately, you can double and make a 13×9 inch pan
Tips and tricks for success:
Make sure that the mixture is set before you try cutting it, or it’ll be a very messy process. Be patient until the chocolate has hardened
Once the chocolate has hardened use a very sharp knife to cut into squares, it may take a little muscle especially when cutting through biscuits or chewy candies.
Don’t crush your biscuits too much, you want big chunks that’ll give you texture and a nice bite as opposed to fine crumbs.
Mix it up! Add your favorite mix ins and make this your own.
If you liked this recipe, you might like:
- 12 oz biscuits of choice I used a mix of Digestives and Oreos, marie tea biscuits work great too! 360 g
- 1/2-2/3 cup leftover chopped chocolate bars and candy pieces, plus extra for topping completely optional!
- 1 cup butter, melted 226 g, 2 sticks
- 3/4 cup cocoa powder, natural or dutch processed 85g
- 1 can sweetened condensed milk 14 oz, 400 g
- Lightly grease and line an 8×8 inch square pan (20 cm) with parchment paper.
- Break the biscuits into large chunks and set aside in a bowl. Add the chopped candy bars and candy pieces if using.
- In a large bowl, mix together the melted butter, cocoa powder and condensed milk until smooth and combined. Add the biscuit pieces and chopped candy and fold to combine.
- Dollop mixture into prepared pan, and spread out evenly with a spatula. Optionally, top with extra candy bars and chocolate pieces for decoration, and press them in a little so they stick.
- Freeze for 2-3 hours until set and firm, then cut into squares. Enjoy once they've been at room temperature for about 10-15 minutes and have lost a bit of that freezer chill. Store leftovers in the freezer!