The Best Chocolate Tiffin
A buttery biscuit base of crushed digestives is studded with glacé cherries and dried apricots then topped with salted dark chocolate. This is a super quick and easy no-bake and gluten-free nostalgic treat that is completely addictive.
Servings: 16 bars
- 325 g gluten-free digestive biscuits
- 70 g glacé cherries chopped roughly
- 70 g dried apricots unsulphered, chopped roughly
- 140 g unsalted butter
- 3 tablespoons light soft brown sugar
- 1½ tablespoons honey
- ¼ teaspoon salt
- 200 g dark 70% chocolate
- 50 g unsalted butter
- ¼ teaspoon salt
Line and grease a 20cm square cake tin.
Place the digestive biscuits in a food processor and pulse until the majority of the biscuits resemble rough sand with larger rubbly bits.
Pour the biscuits into a large mixing bowl and stir in the glacé cherries and dried apricots.
Melt the butter with the sugar, honey and salt in a small saucepan until the sugar has dissolved.
Pour into the biscuits and fruit and stir until everything is evenly coated.
Press the biscuit layer into the cake tin, using your hands to get it packed in firmly and evenly.
Chill in the fridge for at least 4 hours or overnight to set.
Melt the dark chocolate with the butter and salt in a bain marie or a glass bowl set over simmering water.
Once melted pour over the biscuit layer.
Place in the freezer for 10 minutes to set, then sprinkle with extra flaked salt and cut into bars.
- For extra delicious Chocolate Tiffin use Homemade Digestive Biscuits and Homemade Glacé Cherries.
- Line the tin with two sheets of greaseproof paper, crossed in the middle which go up the sides of the tin for easy Tiffin removal.
- If you don’t have a food processor you can crush your digestive biscuits by placing in a large food bag and use a rolling pin to hammer down. The food bag will keep the biscuit crumbs from spilling everywhere.
- Use your hands to press the biscuit layer in the tin. You want it really tight in there so it sets nicely packed together.
- To get extra texture to your chocolate topping only spread on ¾ of the melted chocolate onto the biscuit layer. Freeze for 10 minutes. Pour the rest of the melted chocolate into a small piping bag or a plastic food bag with a corner snipped off. Drizzle the melted chocolate over the top of the set chocolate layer then place back in the freezer for a couple of minutes to set for a final time.
- Don’t forget the extra flaked salt at the end - it’s a game changer.
- Store your Chocolate Tiffin in the fridge for up to 5 days.
Calories: 284kcal | Carbohydrates: 31g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 26mg | Sodium: 175mg | Potassium: 171mg | Fiber: 2g | Sugar: 17g | Vitamin A: 460IU | Calcium: 21mg | Iron: 2.4mg