Baileys Chocolate Tiffin Recipe for Christmas

Baileys chocolate tiffin

Name: Baileys chocolate tiffin
Total time: 30 min
Yield: Makes 36
Ingredients: 100g raisins or sultanas; 6 tbsp Baileys or another Irish cream; 250g 72% dark chocolate chopped into small pieces; 250g milk chocolate chopped into small pieces; 100g unsalted butter; 300g shortbread crumbled into chunks; 225g jar maraschino cherries drained and halved; 200g white chocolate; to sprinkle edible gold glitter optional

Published: December 7, 2018 at 10:32 AM

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Makes 36

Easy

Total time: 30 mins

+ setting

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Nothing says I love you quite like an (edible) homemade gift. Try this easy and indulgent tiffin, packed with Irish cream liqueur, three types of chocolate, shortbread and Christmassy marschino cherries. You don't have to include the edible glitter but it does add a certain festive sparkle!

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Alternatives

Complete the dish

Try this Baileys tiffin then check out our classic chocolate tiffin, Christmas rocky road, Christmas biscuits, Christmas cupcakes, Christmas brownies and more Christmas baking recipes.
Looking for more edible Christmas gifts? Try our homemade nougat, Baileys fudge, Christmas chutney, marron glacé and plenty more.

Ingredients

100g raisins

or sultanas
6 tbsp Baileys or another Irish cream
250g 72% dark chocolate

chopped into small pieces
250g milk chocolate

chopped into small pieces
100g unsalted butter
300g shortbread

crumbled into chunks
225g jar maraschino cherries

drained and halved
200g white chocolate
to sprinkle edible gold glitter

optional

Method

step 1

Line a 20-21cm square tin with baking paper. Put the raisins in a microwavable bowl, pour over 2 tbsp of Baileys and cover with clingfilm, then microwave for 30 seconds. Leave covered, so that the Baileys soaks into the fruit.
step 2

Melt 150g each of the dark and milk chocolate along with the butter in a pan until completely melted, then stir in the soaked raisins, the rest of the Baileys, the shortbread pieces and the cherries. Spoon into the prepared tin and smooth the top. Put in the fridge for 1 hour, until firm.
step 3

Melt the remaining dark, milk and white chocolate separately, then blob over the top and swirl together, sprinkling a little glitter here and there as you swirl. Leave to set in the fridge for at least 4 hours. Let it come to room temperature before slicing, so that the chocolate on top doesn’t shatter.

Unfortunately there is no nutritional information available for this recipe.

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A star rating of 5 out of 5.2 ratings

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