I needed a recipe for chocolate tiffin without fruit. As I couldn’t find one I liked, I took a classic tiffin recipe and I modified it by taking out the raisins and adding in chopped Rolos.
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Original Recipe
Chocolate tiffin is a tasty treat, that requires no more baking skills, than melting some ingredients and mixing them all together. I found a recipe on BBC Good Food for classic chocolate tiffin, and as per usual I made some changes. Some based on aiming to use up stuff and others on taste preference. Go have a look at the original recipe if you’d like to see the comparison.
BBC Good Food Chocolate Tiffin
The Changes I Made For My Chocolate Tiffin Without Fruit
I didn’t want fruit as not everyone I made these for likes fruit in chocolate. On the other hand, I was pretty sure noone would object to Rolos. Chocolate chips were added too because, why not? They were specially made for Easter Sunday, so this time I topped them with Mini Eggs to theme them for the season.
So Versatile
You can top this chocolate tiffin without fruit with the sweets of your choice. Your favourite sweets will probably mix in just fine into this no bake recipe too. I’m planning on using this recipe again sometime with Maltesers and M&Ms as per a special request of one of the kids.
I took this chocolate tiffin recipe from BBC Goodfood
Rolo And Mini Eggs Chocolate Tiffin
Equipment
- Square loose bottom cake tin (15 to 20 cm)
- Greaseproof paper
- large bowl
- Wooden spoon
- spatula
Ingredients
- 150 grams butter
- 3 tbsp sugar
- 3 tbsp golden syrup
- 100 g digestive biscuits
- 125 g rich tea biscuits
- 6 tsp cocoa powder
- 1 pack Rolos
- 100 grams chocolate chips
- 300 gram Cooking chocolate
- 1 pack Sweets for topping This time I used Mini Eggs
Instructions
- Melt butter, sugar and golden syrup together
- Crush the biscuits
- Mix the butter mixture and biscuits
- Mix in the cocoa powder
- 225g of the cooking chocolate
- Chop the pack of Rolos
- Mix chocolate chips, Rolos, biscuit and butter mixture and melted chocolate
- Press the tiffin mixture into the greaseproof paper lined cake tin
- Cool in the refrigerator till set. 1-2 hours
- Melt the remaining 75grams of chocolate and layer thinly on top
- Top with sweets to decorate while the chocolate topping is wet.
- Allow to set again for several hours or over night
- Slice into 9 large pieces or more if you prefer smaller pieces.
