Christmas Chocolate Tiffin
User Reviews
5
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Prep Time
15 mins
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Chilling time
1 hr
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Total Time
1 hr 15 mins
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Servings
20
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Calories
294 kcal
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Course
Dessert
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Cuisine
American, International, British
Christmas Chocolate Tiffin
Description
This recipe starts by crushing ginger cookies into small pieces, which provide a spiced crunch contrasting the creamy chocolate mix. Butter and golden syrup are melted together and combined with chopped milk chocolate to form a smooth, sweet base binding the ingredients. The dried raisins and cranberries add chewy texture and bursts of fruity sweetness along with orange zest and warming cinnamon and nutmeg spices for a seasonal aroma.
The mixture is pressed evenly into a lined square pan and chilled briefly before melting dark and white chocolate separately. The dark chocolate is poured on top and white chocolate drizzled in swirling patterns to create a decorative finish. Chilling the tiffin solidifies the layers, resulting in sliceable bars that retain their shape.
These bars provide a festive dessert or snack option with a balance of crisp cookie, rich chocolate, and fruity, spiced notes. They are well suited for sharing during holiday gatherings or as a treat to keep for several days.
The recipe notes clarify the tiffin can be frozen for up to two months, wrapped tightly, and thawed in the fridge, which aids in longer storage. It also suggests flexible dried fruit substitutions and alternative cookie bases like digestive biscuits or graham crackers to vary the flavor profile.
Ingredients
- 1¾ cups ginger cookies 200g
- ½ cup butter 100g
- ½ cup golden syrup 150g; aka corn syrup
- 10 oz milk chocolate chopped, 300g
- ¾ cup raisins 125g
- 5 tablespoons dried cranberries
- orange zest of ½ fruit
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the topping:
- 7 oz dark chocolate 200g
- 3½ oz white chocolate 100 g
Instructions
- Line an 8inch (20cm) square baking pan with baking parchment paper.
- Place the cookies onto a clean tea towel or in a bag and bash with a rolling pin to crush up into small pieces. You could also crumble them by hand.
- Melt the butter and syrup in a large pan. Add the chopped milk chocolate and stir to melt.
- Mix the crushed cookies, raisins, cranberries, zest and spices and mix well, then add to the melted chocolate mixture.
- Press the mixture into the pan evenly.
- Melt the dark and white chocolate separately. Pour the melted dark chocolate over the tiffin, then drizzle the white chocolate over it and use a cocktail stick or knife to create swirls.
- Chill in the fridge for 1 hour to set, then cut into small bars.
Notes
- Freeze the set tiffin wrapped well for up to 2 months; thaw in the refrigerator for 4 hours before slicing.
- Store in the refrigerator for up to 5 days to maintain freshness.
- Known also as refrigerator cake, easily customized with different dried fruits.
- Use a variety of hard cookies such as gingersnaps, digestive biscuits, or graham crackers as a base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 12mg | 4% |
| Sodium | 96mg | 4% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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