Chocolate Tiffin Fridge Cake recipe is a no bake confection consisting of crushed biscuits, sugar, syrup, dried fruits, and cocoa powder. It's often covered with a layer of melted chocolate. If you are not able to do any baking right now but need something sweet, this recipe is ideal.
What is Tiffin?
As an English India word, Tiffin is often referred to as a light snack or light meal. But it also refers to a biscuit snack containing a selection of dried fruits, syrup, cocoa and crushed biscuits. You could go so far as to call it a Fridge Cake, Rocky Road or biscuit traybake.
What is Chocolate Tiffin?
Fruit Tiffin Chocolate bars are really easy to make and are similar to Refridgerator cakes. Although very similar, they are often confused with Rocky Road Bars which usually have a mix of dried fruits and marshmallows before being topped with milk chocolate.
Chocolate Tiffin Bars are a mix of crushed biscuits, syrup, and mixed dried fruits, topped with melted chocolate, but without any Marshmallow pieces in them. But if you like Marshmallows, just add a few to the mix.
These Coconut Chocolate Squares, with a coconut and oat base, also have a thick chocolate topping. The recipe is amazingly easy to make.
Other NoBake Recipes
You may also like to try some of my other No Bake Recipes. Such as Oreo Cookies and Cream Icebox cake or this Lemon Icebox Cake
What You Need to Make this Chocolate Tiffin Recipe
For this No Bake Chocolate dessert, you will need the following ingredients. You will probably have most of them in your storecupboard already, but you can mix and match some of the ingredients as I've listed them below.
- Butter - or you could use margarine. But butter will give you a better flavour
- Mixed Dried Fruit - or do a mix and match of your favourite dried fruits. Especially if you don't like candied peel
- Golden Syrup - or you could try dark treacle for a much darker mixture and strong flavour
- Cocoa Powder - use 100% cocoa powder rather than drinking chocolate which contains added sugar and sometimes dried milk.
- Digestive Biscuits - or any kind of chunky plain biscuit.
- Brown sugar - or white caster sugar will be fine. But not as flavoursome.
- Glacé cherries - no need to rinse off the syrup. But you can do it if you wish. Make sure you pat them dry if you do
- Chocolate - Milk or plain will be fine. Or you could use white chocolate to make a White Chocolate Tiffin.
How to Make Chocolate or Fruit Tiffin
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.
Place the Butter, Sugar, Cocoa Powder and Syrup in a large pan and heat gently on 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. (Fig 1). Stir until well covered with the melted cocoa mixture. Be patient, this will take time. However, 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. (Fig 2). Firmly pressing down the fruit mixture with the back of a spoon. Place in the fridge for at least an hour, to cool and set completely.
While that sets, melt the milk/dark chocolate in a clean bowl over a pan of simmering water. Take off the heat and leave the chocolate to cool a little.
Once the fruit mixture has set, cover with the chocolate. (Fig 3). Ensuring all the fruit mixture is covered. (Fig 4).
Leave in a very cool place for a couple of hours to allow the chocolate tiffin to set completely. You can place the tiffin in the fridge to set, but don’t leave it there for too long 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.
Why this recipe works.
Other than melting the butter and chocolate, there's no baking involved. It's one of the easiest Chocolate Tiffin cake recipes to make. Children can get involved with making Tiffin.
It's a great recipe for using up the mixed dried fruit that you have left in your cupboards You can use any odd biscuits that you have. As long as you have a mix of fine and roughly chopped.
Add a few Mini Marshmallows and turn this recipe into a Rocky Road version.
Baker's Tips
Chocolate Tiffin is the ideal no bake tray bake recipe and chocolate fridge cake. It will keep in an airtight container for several days.
Avoid long term storage in the fridge to avoid white crystals forming on the chocolate. Which you will not be able to correct.
Lining the base and sides of the tin with one single sheet of baking parchment makes lifting out a lot easier before slicing. Or you could use a loose bottomed cake tin.
It's the perfect recipe for Bake sales, Charity event bake sales, Office team building snacks. If the school will let you. A chocolate tiffin treat for school lunch boxes.
If you like this recipe you may also like to try other no bake recipes. This recipe for Homemade Fruit and Nut Chocolate Bars are a wonderful edible gift.
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Notes and FAQ's about Chocolate Tiffin
The addition of Marshmallows is what turns Tiffin into Rocky Road. These pillowy sweet confections are often white or pink in colour and vary in size and shape. They make a delicious and colourful addition to many no bake treats such as Tiffin.
Use a large serrated knife if you can. If the chocolate is too hard to cut through, place the knife in hot water for a couple of minutes, wipe dry, before slicing. The heat from the knife will make it easier to cut through the firm chocolate.
Chocolate Tiffin
INGREDIENTS
- 200 grams Butter
- 50 grams Light Brown Sugar
- 30 grams Cocoa Powder 100% cocoa powder with no added sugar
- 200 grams Golden Syrup
- 400 grams Digestive Biscuits approx 27 biscuits Very Finely Crushed
- 400 grams Mixed Dried Fruits such as sultanas, raisins and currants.
- 100 grams glace cherries roughly chopped.
- 350 grams Dark or Milk Chocolate
Instructions
- 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.
Notes
Baker's Tips
- Chocolate Tiffin is the ideal no bake tray bake recipe and chocolate fridge cake.
- This will keep in an airtight container for several days.
- Avoid long term storage in the fridge to avoid white crystals forming on the chocolate. Which you will not be able to correct.
- Lining the base and sides of the tin with one single sheet of baking parchment makes lifting out a lot easier before slicing. Or you could use a loose bottomed cake tin.
Joan BIRKENSHAW
I found this recipe once - then lost it before I could make it(!) I've never seen such a lovely tiffin recipe, so will definitely be adding it to my Belgian chocolate stall at the next fair I attend! It will have pride of place on a large dome covered cake stand, with serving tongs and cellophane fronted bags for customers to take away. Thank you so so much for all your generous sharing of recipes and inspiration Lynn! x
Charlotte
Hello Lynn,
Thank you for all your lovely recipes, I am from New Zealand and just love trying out all your baking on my friends and family, and also enjoy the tips and advice you give as well, so thoughtful of you and much appreciated. The baking is all so yummy.
I look forward to receiving new ideas and recipes from you as all the ingredients you use are available here also.
bye now
Charlotte.
Lynn
Thank you so much, Charlotte for your kind words. I really enjoy baking and creating recipes for other people to make. It's also good to hear that the ingredients I use are available where you are.
Brenda
I found this really easy to make and it looks spectacular. I love things that don’t involve baking when I want something in a hurry. I’ve given it 5 stars.
Lynda Thompson
Oh my. I absolutely love tiffin; it's my favourite thing ever. I could eat it every day. It was probably the first thing my mum and I ever made together in the kitchen when I was small, working from her mum's (my grandmother's) hand-written recipe. I'm afraid I wouldn't include 400g of dried fruit though; I'm not a fan of currants!
Lynn Hill
We are currently working through eating a batch now. Very moreish. If you don't like currents of mixed dried fruits. Try replacing with more crushed biscuits and perhaps some marshmallows, nuts or even Maltesers. If you do, let me know how you get on.
Lynda
I generally use nuts or dried apricots instead. Thanks for the recipe and tips ?
Sarah Hampshire
Delicious!! I subtituted 200g of the fruit for broken up Crunchies!! x
Lynn
How delicious. What a lovely idea.