Chocolate Tiffin Recipe: The Ultimate No-Bake British Treat
There’s something deeply nostalgic about a chocolate tiffin. Crumbly, crunchy, chewy and rich—this no-bake slice has been a staple in British homes, school fairs and café counters for generations.
If you’ve never made it before, you’re in for a treat. This chocolate tiffin recipe is everything you want: quick, simple, indulgent, and endlessly customisable. No oven, no special tools, no fuss—just melt, mix, chill and slice.
Let’s dive into how to make the ultimate version of this beloved British classic.
Explore more teatime classics in our Classic British Desserts collection.
🍫 What Is Chocolate Tiffin?
Tiffin is a no-bake fridge cake made by mixing crushed biscuits with melted chocolate, butter, syrup, and a handful of mix-ins like raisins or nuts. Once chilled and set, it’s sliced into bars or squares and enjoyed cold.
Originating in Scotland, tiffin is often confused with Rocky Road. The difference? No marshmallows—and usually no nuts. It’s smoother, more chocolate-forward, and lets the biscuit base shine.
🛒 Ingredients (Makes 12 squares)
This traditional tiffin recipe uses simple, accessible ingredients. You can swap or add extras to make it your own.
- 200g digestive biscuits (or graham crackers)
- 100g unsalted butter
- 2 tbsp golden syrup (or honey)
- 2 tbsp cocoa powder
- 100g dark chocolate (at least 50% cocoa)
- 50g milk chocolate
- 75g raisins (or sultanas)
- Optional toppings: melted white chocolate, crushed pistachios, sprinkles
🧑🍳 How to Make Chocolate Tiffin – Step by Step
Step 1: Prepare the base
Grease and line a 20cm square tin with parchment paper.
Step 2: Crush the biscuits
Place digestives in a zip bag and bash with a rolling pin, or pulse in a food processor. Aim for a mix of fine crumbs and larger chunks for texture.
Step 3: Melt the base mixture
In a saucepan over low heat, melt the butter, golden syrup and cocoa powder until smooth. Stir in the dark chocolate and mix until glossy.
Step 4: Mix everything
Remove from heat. Stir in the crushed biscuits and raisins until fully coated.
Step 5: Press into tin
Spoon the mixture into the tin and press firmly with the back of a spoon or spatula to compact.
Step 6: Melt topping
Melt the milk chocolate (in a microwave or bain-marie) and pour over the biscuit layer. Spread evenly.
Step 7: Chill
Refrigerate for at least 2 hours, or until fully set.
Step 8: Slice and serve
Use a sharp knife to cut into 12–16 squares. Wipe the blade between cuts for clean edges.
👩🍳 Why This Tiffin Recipe Works Every Time
✔ No baking required
✔ Just 8 ingredients
✔ Ready to chill in 15 minutes
✔ Keeps for a week in the fridge
✔ Perfect for lunchboxes, tea breaks, or gifting
It’s a wonderful “starter” recipe for kids or new bakers—and still satisfying for seasoned pros.
🍊 5 Delicious Variations to Try
| Twist | What to Add |
|---|---|
| 🍊 Orange Tiffin | Add 1 tsp orange zest + swap raisins for dried cranberries |
| 🥜 Peanut Butter Tiffin | Swirl 2 tbsp peanut butter into topping |
| 🍪 Oreo Tiffin | Replace digestives with crushed Oreos |
| 🥃 Boozy Tiffin | Soak raisins in rum or Baileys before adding |
| 🍯 Biscoff Tiffin | Use Biscoff spread + Biscoff biscuits |
Each version keeps the core tiffin feel while offering a unique twist.
📦 Storage & Make Ahead Tips
- Fridge: Keeps for 7–10 days in an airtight container
- Freezer: Freeze slices for up to 3 months; wrap individually for best results
- Make ahead: Can be made 2 days in advance and kept chilled until serving
Perfect for parties, holiday trays or unexpected guests.
🧁 Serving Suggestions
| Occasion | How to Serve |
|---|---|
| Afternoon tea | With a pot of Earl Grey and scones |
| Dessert plate | Cut into mini bites with strawberries |
| Gift box | Wrap in parchment and ribbon |
| School snacks | Cut into bars and store in lunch boxes |
| Coffee pairing | Serve chilled with a strong espresso |
🧠 Tips for Tiffin Success
✔ Use quality chocolate—your tiffin is only as good as the chocolate you choose
✔ Crush biscuits by hand for texture (not too fine)
✔ Let it chill properly—don’t rush slicing or it may crumble
✔ Cut with a hot knife for clean edges
✔ Add a pinch of sea salt to the topping for balance
🌱 Can I Make Vegan Chocolate Tiffin?
Yes! Simply:
- Swap butter for vegan block (not spread)
- Use dairy-free chocolate
- Replace honey/golden syrup with maple syrup
- Ensure biscuits are egg/dairy-free (many digestives are vegan)
The result is just as rich and satisfying.
🔍 FAQs About Chocolate Tiffin
1. What’s the difference between tiffin and Rocky Road?
Rocky Road includes marshmallows and often nuts. Tiffin is simpler—just biscuits, raisins, cocoa and chocolate.
2. Can I use other types of biscuits?
Yes—rich tea, shortbread, hobnobs, Biscoff, even Oreos. Anything crunchy works.
3. Can I use white chocolate instead?
Definitely, though it’s sweeter. You can do half milk and half white, or just use it as a topping drizzle.
4. Does tiffin need to be refrigerated?
Yes—it needs cold to set and stay firm. Keep it chilled until serving.
5. Can I skip the topping?
Technically yes, but the extra chocolate layer makes it more indulgent and holds the shape better.
Final Thoughts
This chocolate tiffin recipe is proof that you don’t need an oven to make something spectacular. With rich chocolate, crunchy biscuits and a touch of nostalgia, it’s the ultimate British no-bake treat.
Make it your own with flavour twists, share it with friends—or keep it all for yourself (we won’t judge).
