Chocolate Tiffin

5 from 2 votes

Chocolate tiffin is an easy no-bake dessert packed with shortbread cookies, raisins and heaps of chocolate. Insanely delicious!

Prep Time10

Cook Time5

Chill Time2 20

Course: Dessert

Cuisine: Scottish

Diet: Vegetarian

Servings:

Calories: 353kcal

Author: Alison

Spray a 9x5 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 9x5 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.

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.