Try our chocolate tiffin recipe then check out our Baileys tiffin, chocolate biscuit cake, rocky road and more no bake desserts.

How to make a Classic chocolate tiffin...step-by-step video

How to make the perfect chocolate tiffin: cook's tips

  • Use sultanas or glacé cherries instead of the raisins, or use a mixture.

How to store chocolate tiffin: keeps for up to a week in an airtight container – it will keep even longer in the fridge, but the chocolate will lose its shine.

Chocolate tiffin recipe


  • 200g dark chocolate, chopped
  • 100g milk chocolate, chopped
  • 100g golden syrup
  • 100g unsalted butter
  • 1 tbsp cocoa powder
  • 250g digestive biscuits, crushed
  • 75g raisins


  • 150g milk chocolate, chopped
  • 50g white chocolate, chopped


  • STEP 1

    Line a 20cm square cake tin with baking paper. Melt the chocolates, golden syrup, butter and cocoa together in a large heatproof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water. Alternatively, melt in the microwave in 15-second bursts until smooth.

  • STEP 2

    Fold in the crushed digestive biscuits and raisins until everything is coated. Spoon the mixture into the prepared tin and press down using the back of a spoon or a spatula until the surface is level and the mixture is firmly packed into the tin.

  • STEP 3

    For the topping, melt the chocolates in separate bowls as before. Pour the milk chocolate over the tiffin, then smooth to the sides using a palette knife or spatula until completely coated. Drizzle over the white chocolate in a zig-zag pattern, then use a skewer to marble the white chocolate into the milk. Chill for at least 2 hrs until solid, then cut into squares to serve.

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Anna Glover profile
Anna GloverSenior food editor

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