No Bake Chocolate Tiffin Recipes

CHOCOLATE TIFFIN

Steps:

• Butter and line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and raisins.
• Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Microwave both chocolates in short 20 second bursts, stirring frequently, until melted. Pour them over the mixture in the tin. Use a palette knife or spoon to smooth over, so it's completely coated in chocolate.
• Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.

NO-BAKE CHOCOLATE TIFFIN

Steps:

• Grease and line a 20cm square tin
• Melt the dark chocolate, golden syrup and butter in a glass bowl over a pan of simmering water, stirring until well combined.
• Fold in 150g of the hazelnuts, digestives and figs.
• Spoon the mixture into the prepared tin and press down firmly to remove any air bubbles, put in the fridge and leave to set for about 30 minutes
• Melt the white chocolate in a glass bowl over a pan of simmering water.
• Pour it over the chilled tiffin and spread evenly with a spatula or back of a spoon.
• Sprinkle over the remaining 50 g of chopped hazelnuts.
• Return to the fridge to set before cutting in to small pieces to serve.

CHOCOLATE TIFFIN TRAYBAKE

Steps:

• Line the baking tray with baking parchment.
• Place the digestive biscuits into a large plastic bag, seal and bash up to a crumb using a rolling pin. Empty the crumbs into a large mixing bowl.
• Place 200g of the milk chocolate into a glass bowl and add the butter, syrup and cocoa powder. Place the bowl over a pan of boiling water and stir until melted together.
• Pour the chocolate mixture over the digestive crumbs and stir until well combined.
• Tip the biscuit mixture into the tray and using the back of a metal spoon spread the mixture, taking care to even it out and press into the corners. Place in the refrigerator for 10 minutes.
• Meanwhile, break up the remaining 200g milk chocolate into a clean bowl and place over a pan of boiling water, stir until melted.
• Remove the biscuit tin from the refrigerator and pour over the melted chocolate. Return to the fridge until the chocolate has solidified before removing and cutting into squares.
• Once set, remove the tray from the fridge and the tiffin from the tray. Cut the tiffin into 18 even sized biscuits, place in an airtight container and store in the fridge.

CHOCOLATE TIFFIN

Steps:

• Grease and line an 8 inch square cake tin. It's essential that you do this. Especially when NOT using a loose-bottomed cake tin. Making it much easier to remove from the tin.
• Place the Butter, Sugar, Cocoa Powder and Syrup in a large pan and heat gently on a medium heat until melted and fully combined.
• Remove from the heat and add the mixed dried fruit, glace cherries, and crushed biscuits. Or pour everything into a large mixing bowl. Stir until well covered with the cocoa mixture. Be patient, this will take time. Don't be tempted to add any additional liquid, you'll be sorry if you do, it just won't set.
• Add the mixture into the prepared square cake tin. Firmly pressing down with the back of a spoon. Place in the fridge for at least an hour, to cool and set completely?.
• Melt the milk/dark chocolate in a clean bowl over a pan of simmering water. Take off the heat and allow to cool a little.
• Once the fruit mixture has set, cover with the chocolate. Ensuring all the fruit mixture is covered. Leave in a very cool place for a couple of hours to allow the chocolate to set. You can place the tiffin in the fridge to set, but don't leave it there too longe or you run the risk of fat particles in the chocolate turning white. Although still edible, it is unsightly. Once this happens, there's no way of getting rid of them. Unless you cover with more chocolate.
• Before the chocolate sets completely. You can score along the chocolate with a sharp knife to make slicing easier.

NO-BAKE CHOCOLATE TIFFIN CAKE - MY DADDY COOKS RECIPE

Steps:

• Pour the golden syrup into a non-metallic bowl with the butter and melt in the microwave on full power for about 1.5-2 minutes (you can also do this in a pan on the hob)
• While the butter and syrup are melting, put the biscuits in a plastic bag, seal it and bash them up
• Add the cocoa, the raisins and then the biscuit to the melted butter and golden syrup
• Pour the mix into a tin and spread it evenly, flattening it down as you go
• You don't want them to crumble to a powder, the chunky bits are the best bits in the tiffin
• Melt the chocolate in the microwave for 2-3 minutes (it will depend on the power of your microwave) or melt it in a bowl sitting on (but not touching) a saucepan of barely simmering water
• Spread the melted chocolate evenly over the biscuit base and then simply put the dish in the fridge
• The cake will be set and ready to eat within 1 hour
• It keeps for several days in the fridge in an airtight container, but will likely be eaten well before

CHOCOLATE FRIDGE CAKE

Steps:

• Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
• Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)
• Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
• Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).
• Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
• Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
• Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!

CHOCOLATE TIFFIN

Steps:

• Grease the tin with a little butter OR line the base with baking parchment or a liner
• Halve or quarter the cherries - no need to wash
• Crush the biscuits: Put them in a large bag and beat with a rolling pin until the biscuits are in small pieces. (Some biscuit will be powdered and some will be in larger pieces)
• In a large saucepan, melt the butter, sugar, and golden syrup and mix to combine
• Turn off the heat, add the crushed biscuits and cocoa and mix thoroughly, ensuring the chocolate colour is evenly distributed. Add the fruit and mix carefully
• Press the mixture into the tin with the back of a spoon. Push it down firmly. Turn the spoon over and use the edge to tidy up the edges of the tiffin
• Leave to cool.
• When the base has cooled, tip the tiffin out of the tin and remove the liner
• Melt the chocolate in the microwave or over a saucepan of hot waterFor step-by-step instructions see How to Melt Chocolate
• Pour the melted chocolate over the base and spread evenly using a knife
• Leave to cool, then cut into squares.

CHOCOLATE TIFFIN RECIPE

Steps:

• In a saucepan, melt butter, sugar, corn syrup, and cocoa over low heat, mixing frequently. Add cookie crumbs and dried fruit - combine thoroughly. Spread mixture into 9x13 pan*.
• In a microwave-safe bowl, heat chocolate chips in thirty second intervals, stirring between each interval. Continue until chocolate is completely melted.**
• Spread melted chocolate evenly over cookie mixture. Place in refrigerator for at least one hour. Bars may not reach all sides/edges of pan.
• Remove from refrigerator. Let sit a few minutes before cutting into small squares.
• STORAGE: Can be stored in airtight container at room temperature for up to 2 days. Can be stored in airtight container in the refrigerator for 1-2 weeks.

MALTESER TIFFIN!

Steps:

• Line a 9×9″ square baking tray with parchment paper, leave to the side.
• Melt the golden syrup and butter gently in a pan on a low heat - when the butter and syrup have melted fully and started to bubble slightly, turn the heat off and add the chopped chocolate and stir until the chocolate has melted.
• If it doesn't quite melt then turn the heat back on to a very low setting so that the chocolate doesn't split.
• Pour the digestives, maltesers, and raisins into a large bowl and pour the chocolate/syrup mix on top. Mix the ingredients together thoroughly until its all coated well. Pour into the tin and press down very firmly.
• In another bowl, melt together the next set of chocolate and pour on top of the tiffin. Sprinkle on a bag of maltesers, and crush a few over as well. Leave to set in the fridge for 3-4 hours, or a bit longer if it still feels too soft.
• Once set, carefully remove from the tin and cut into your pieces. I do 4×4 so I get 16 large pieces, or 5×5 for slightly smaller but still delicious sized pieces.

MALTESER TIFFIN (YUMMY NO BAKE TRAY BAKE)

Steps:

• Line a 9" baking tin with parchment paper and set aside for later use.
• Add butter, golden syrup and chocolate into a mixing bowl and melt in the microwave on a medium heat or melt in a pan on a low to medium heat.
• Pour the crushed rich tea biscuits and Maltesers into the mixing bowl with the melted butter, chocolate and golden syrup mixture. Thoroughly mix the ingredients together.(I crushed a few Maltesers and left others whole)
• Pour the tiffin mixture into the lined baking tin and press down with the back of a spoon until compressed.
• Melt the milk chocolate in a small mixing bowl and pour over the Malteser tiffin. Spread evenly with an offset spatula.
• Pour the Maltesers over the melted chocolate (I crushed a few and left others whole). Place the tiffin in the fridge for 2 hours or until set, then cut into slices.