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Close up of Chocolate Tiffin Bar on a wooden board
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5 from 2 votes

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.

Prep Time20 mins
Resting Time4 hrs 10 mins
Course: Dessert
Cuisine: British
Servings: 16 bars
Calories: 284kcal


  • 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
  • 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