Chocolate Tiffin has been my go to recipe for after school treats for more years than I care to remember. As long as I have chocolate, biscuits, butter and syrup in my store cupboard I know I can make it in no time and that it will bring smiles to the faces of my children and any extras they bring home! This tiffin recipe is very forgiving, as long as you keep the quantities more or less the same you can add different fruit, chuck in some nuts, swap the puffed rice for bran flakes or replace them with more biscuit. It’s also an easy recipe for kids to make so it’s perfect for teacher gifts, Mother’s Day or to spoil Granny with for Afternoon Tea.
Most recipes for chocolate tiffin call for a thick chocolate topping which is also delicious and easy to add but, for this recipe, I’ve left them with naked tops. It makes them even faster to make when you realise you’ve got nothing to offer the hungry hoards save for one black banana or a slice of stale bread! Yes, I have been that mother. Often.
I have another fridge cake recipe which I am sharing soon with a really pretty topping and without the puffed rice so, if you want a special topping, make sure you check back for that one! If you can’t wait until then just melt some extra chocolate in a bowl over a pan of hot water and pour it over your tiffin before popping it into the fridge – simple!
How to Make Chocolate Tiffin
Chocolate Tiffin is so easy to make I’m almost embarrassed to call it a recipe – you just melt the chocolate, syrup and butter together, crush the biscuits and then stir them and the rest of the ingredients into your melted chocolate gloop. Pop it into the fridge for an hour or so and, hey presto, tiffin!
You can make it all in one bowl which means, when you’ve scraped the tiffin mix into your tin and popped it into the fridge, you only have one bowl to wash up AND you can lick the bowl just to make sure your flavourings were right – cook’s perks!
If you are one of my lovely American readers and you are wondering why on earth I am putting biscuits in my fridge cake, I haven’t completely lost the plot! In the UK we call cookies biscuits and (just to be contrary) we call biscuits scones! Mr TS and I went on a wonderful AmaWaterways Rhine river cruise for a freelance piece I was writing for Cruise International Magazine and made some lovely new American friends who were bowled over by some of our words and phrases – a particular favourite was ‘higgledy piggledy’ which we used to describe the old houses in Riquewihr, Alsace. It’s a very useful phrase!
I’ve used digestive biscuits here because I found vegan friendly ones in the supermarket when I was making this no bake chocolate tart and I had some left over! If you can’t get vegan biscuits use any crumbly cookie – my ginger biscuits make a really good base with added gingery flavour as a bonus.
If you are making this for teacher gifts at Christmas why not add a few cranberries, use the ginger biscuits, chuck in some nuts and maybe half a teaspoon of cinnamon? Boom – you have all the flavours of Christmas!
A simple after school treat using store cupboard ingredients this chocolate tiffin is an easy, no bake fridge cake and it's vegan too!
- 200 g (1 cup) vegan dark chocolate
- 100 g (1/2 cup) vegan margarine
- 75 ml (3 tbsp) golden syrup
- 125 g (1.25 cups) crumbled vegan digestive biscuits (cookies/graham crackers)
- 125 g (1.25 cups) rice krispies (puffed rice cereal)
- 100 g (1/2 cup) raisins
Put the biscuits into a plastic bag and crush with a rolling pin.
Line a 20cm (8 inch) square tin with baking parchment.
Gently melt the chocolate, margarine and syrup together in a large pan, remove from heat.
Stir in the crushed biscuits, rice krispies and raisins.
Spoon the mixture into your prepared tin and press down.
Chill for 2 hours. Cut and serve.
This nutritional information is only an approximate guideline, created using an online calculator. Calculations will vary according to the ingredients you use and your cooking methods.
If you like my easy chocolate tiffin you might also like my no bake chocolate tart