This classic no bake cake is a delicious mixture of crushed biscuit and chocolate. A fridge cake which is ideal to make with children
This chocolate tiffin is a classic family traybake recipe. I decided to decorate the top with sprinkles on one side for the kids and drizzles of white chocolate on the other for the grown ups. But decoration is optional!
Note: these quantities make a lot of chocolate tiffin! If you have a smaller tin or don’t want to make a lot, simply halve all the quantities below.
- 225 g / 8 oz butter (at room temperature) or baking margarine
- 400 g / 14 oz Marie biscuits/rich tea biscuits (a relatively plain biscuit of your choice)
- 110 g / 4 oz caster sugar
- 110 g / 4 oz golden syrup
- 2 dessert spoons cocoa powder (you can be more generous if you want your tiffin extra chocolatey)
- 250 g / 8.8 oz chocolate for the topping (choose your preferred chocolate)
- Optional: sugar sprinkles and/or white chocolate for decoration
Grease and line your baking tin with plastic film or greaseproof baking paper. The tin I used was a 9-inch square (23 cm) brownie pan. In this size tin, the above amount of ingredients make a tiffin a good inch (2.5 – 3cm) deep. If you want to make a smaller traybake slice, reduce the ingredients by a third or half.
Crush the biscuits in a food processor or by putting them in a bag and bashing them with a rolling pin. The finer you crush them the better the chance of the ingredients binding together – try to get rid of any big lumps.
In a heatproof bowl, melt the butter. You can do this in the microwave, starting by heating for 1 minute, removing and stirring, and then giving additional 20-second bursts of heat, stirring between each burst until all the butter has melted. Or you can put the bowl over a pan of simmering water and stir the butter until it has melted.
Add the sugar, cocoa powder and golden syrup to the melted butter and stir through. If using a microwave, you can give the wet ingredients another 30-second burst of heat to help them combine.
Add the crushed biscuits and stir until the wet ingredients are mixed through the biscuit. You may want to use a spatula to get down to the bottom of the bowl and scrape the sides.
Tip the chocolate tiffin mixture into your prepared tin and push down with the back of a spoon or spatula until you have a tightly-packed, even layer.
If you’re in a hurry, you can go straight to the chocolate topping. If you have time, I recommend chilling the biscuit layer for at least 30 minutes in the fridge first.
Break your chocolate into small pieces into a heatproof bowl. Melt either in the microwave (using the same process described above for melting the butter) or over a pan of simmering water. Pour the chocolate over the top of your biscuit layer and spread out evenly.
If you want to decorate the top of the chocolate tiffin with sugar sprinkles, spread them over the chocolate while it is still warm.
If you want to drizzle the top with melted white chocolate, wait until the chocolate topping has set. You can speed up this process by putting the tray of chocolate tiffin in the fridge.
Once the chocolate topping has set, remove the slab of chocolate tiffin from the tray using the greaseproof paper or plastic film to help you and place it on a chopping board. Now drizzle the top with chocolate. I dipped a fork in a bowl of melted white chocolate (you won’t need a lot, about 40 g / 1.5 oz) and swept it back and forth over the top of the traybake to get the drizzle effect.
Once the white chocolate drizzle has set, chop your chocolate tiffin into pieces as large or small as you like.
If it’s important to you that the chocolate topping doesn’t crack, it’s best to score the pieces while the chocolate is still slightly gooey.
If, while chopping, you get loads of little bits of tiffin breaking off (as I did), put them in a bowl in the fridge and serve with ice cream 🙂
If you store the chocolate tiffin trayback in an airtight container in a cool, dry place it should keep really well for 5-7 days. After that it will still be ok, but will probably have softened up and not be quite as delicious.
And if you’re looking for more no-bake cake recipes: