Chocolate tiffin is an easy no-bake dessert packed with shortbread cookies, raisins and heaps of chocolate. Insanely delicious!
Chocolate tiffin is a dessert that is popular in Britain and originated in Scotland.
It’s similar to Rocky Road but without the nuts and marshmallows (which reminds me, I need to do a recipe for Rocky Road!).
I first tasted tiffin when I was living in Dubai a few years ago and I was instantly a huge fan. I don’t think there is much that can beat crushed shortbread cookies, raisins and heaps of chocolate in a classic tiffin recipe.
Of course if you love dessert that comes in gorgeous little squares, you’ll also love our fudgy brownies our delicious blondies and our peanut butter rice krispie treats.
Ingredients You Need To Make Tiffin
Ingredient Notes
- Shortbread cookies – you can use any brand of shortbread cookies or even bake your own shortbread cookies. Alternatively you can use graham crackers (USA) or digestive biscuits (UK).
- Chocolate – the chocolate is to melt down and use for the topping, so it’s ideal if it’s a high quality chocolate that melts down well, like Lindt. A high quality premium brand of chocolate chips will also work.
- Honey – works great in this dessert, but if you’re in the UK or Australia and have access to it, you can also use golden syrup.
- Raisins – should be small and seedless. You don’t want those giant raisins or they won’t mix in well.
- Butter – can be either lightly salted or unsalted, we haven’t found this to make any difference.
How To Make Chocolate Tiffin
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add your shortbread cookies to a ziploc bag and go over them with a rolling pin so that they are crumbly but still have some small chunks remaining.
- Add butter, honey, light brown sugar and cocoa powder to a saucepan and heat at medium heat, stirring gently until it has melted into a thick chocolate sauce.
- Take it off the heat and add the crushed shortbread and raisins into the chocolate sauce, stirring so that everything is well coated in the chocolate.
- Transfer the tiffin mixture to a 9×5 loaf pan (sprayed with non-stick spray and lined with parchment paper so that there is overhang on either side) and smooth down.
- Place into the fridge to set (about 2 hours).
- When the tiffin has set, break up the chocolate and add it to a microwave safe bowl. Microwave in 30-second intervals, bringing it out to stir every 30 seconds until melted.
- Pour this out over the tiffin and smooth down.
- Place into the fridge to set (about 20 minutes).
- When the tiffin has set, remove it from the pan using the parchment paper overhang.
- Cut into squares and serve.
Tiffin Recipe Tips
Leave the shortbread cookies with some small chunks. You don’t want your cookies crushed into fine crumbs. You want small chunks so that you can see those gorgeous cookie chunks in your tiffin squares. The easiest way to do this is to place the cookies into a ziploc bag and go over them with a rolling pin. That way you have the most control over how finely you are crushing them.
Double the recipe for 9×9. If you’d like to make this recipe in a 9×9 square dish then simply double the recipe.
Storing and Freezing
Keep your tiffin stored in the fridge where it will stay good for up to a week. It’s also freezer friendly for up to 3 months if you want to freeze it. Thaw it overnight in the fridge and then enjoy as usual.
More Chocolate Desserts
- No Bake Chocolate Tart
- Chocolate Pudding
- Small Chocolate Cake
- The Most Divine Chocolate Cake
- Double Chocolate Cookies
- Edible Brownie Batter
Did you make this recipe? Be sure to leave a comment and rating below.
Chocolate Tiffin
Ingredients
- 8 ounces Shortbread Cookies
- ½ cup Butter
- ¼ cup Honey or Golden Syrup
- 2 Tbsp Light Brown Sugar
- ¼ cup Cocoa Powder Unsweetened
- ¾ cup Raisins Small, Seedless
- 6 ounces Chocolate Dark or Milk
Instructions
- Spray a 9×5 loaf pan with non-stick spray and line it with parchment paper so that there is overhang on either side. Set aside.
- Add your shortbread cookies to a ziploc bag and go over them with a rolling pin so that they are crumbly but still have some small chunks remaining.
- Add butter, honey, light brown sugar and cocoa powder to a saucepan and heat at medium heat, stirring gently until it has melted into a thick chocolate sauce.
- Take it off the heat and add the crushed shortbread and raisins into the chocolate sauce, stirring so that everything is well coated in the chocolate.
- Transfer the tiffin mixture to your prepared 9×5 loaf pan and smooth down.
- Place into the fridge to set (about 2 hours).
- When the tiffin has set, break up the chocolate and add it to a microwave safe bowl. Microwave in 30-second intervals, bringing it out to stir every 30 seconds until melted.
- Pour the chocolate out over the tiffin and smooth it down.
- Place into the fridge to set (about 20 minutes).
- When the tiffin has set, remove it from the pan using the parchment paper overhang.
- Cut into squares and serve.
Notes
- Shortbread cookies – you can use any brand of shortbread cookies or even bake your own shortbread cookies! Alternatively you can use graham crackers (USA) or digestive biscuits (UK).
- Leave the shortbread cookies with some small chunks. You don’t want your cookies crushed into fine crumbs. You want small chunks so that you can see those gorgeous cookie chunks in your tiffin squares. The easiest way to do this is to place the cookies into a ziploc bag and go over them with a rolling pin. That way you have the most control over how finely you are crushing them.
- Butter – can be either lightly salted or unsalted, we haven’t found this to make any difference.
- Honey – works great in this dessert, but if you’re in the UK or Australia and have access to it, you can also use golden syrup.
- Raisins – should be small and seedless. You don’t want those giant raisins or they won’t mix in well.
- Chocolate – it’s ideal if it’s a high quality chocolate that melts down well, like Lindt. A high quality premium brand of chocolate chips will also work.
- Storing: Keep your tiffin stored in the fridge where it will stay good for up to a week.
- Freezing: It’s also freezer friendly for up to 3 months if you want to freeze it. Thaw it overnight in the fridge and then enjoy as usual.
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