No-Bake Chocolate Tiffin Bars Recipe

These super-addictive Chocolate Tiffin Bars are a delicious, no-bake indulgence. Cut them into small pieces to serve—these bars are rich, so a little goes a long way.

You might also enjoy My Chocolate Biscuit Cake as another no-bake option.

What’s a Tiffin?

A tiffin is a classic no-bake confection made from crushed biscuits bound together with melted chocolate, butter and golden syrup. Many recipes add dried fruit, nuts or glacé cherries, but you can keep this version simple and decadent. The mixture is pressed into a tin, chilled until firm, and finished with a chocolate topping—sometimes with an optional caramel layer between the biscuit base and chocolate. The result is a dense, chewy bar that stores well in the fridge and makes an excellent treat for sharing.

These tiffin bars are indulgent and calorie-dense, so slice them into modest portions. If you prefer, you can add dried fruit or glace cherries to the biscuit mix for extra texture and sweetness. The caramel layer is optional but adds a buttery, salted contrast that works beautifully under the chocolate topping.

Recipe highlights

• Prep time: 20 minutes
• Cook time: 0 minutes (no baking)
• Chilling and setting: about 2 hours
• Servings: 12 bars

Ingredients

Instructions

1. Line a 15 cm x 24 cm (6 in x 9½ in) baking tin with baking paper.
2. Place half the digestive biscuits in a food processor and blitz until you have fine crumbs. Break the remaining biscuits into small pieces and add them to a large mixing bowl with the crumbs.
3. In a small pan, combine the butter, golden syrup and chopped dark chocolate. Melt gently over low heat, stirring until smooth and fully combined.
4. Pour the melted chocolate mixture over the biscuits and stir until every piece is evenly coated.
5. Tip the mixture into the prepared tin and press down firmly with the back of a spoon until you have an even layer. Chill in the fridge for 30 minutes to set the base.
6. To make the caramel (if using): warm the double cream in a measuring jug (about 20 seconds in the microwave) until just warm. In a small, deep saucepan combine the caster sugar, honey (or extra golden syrup) and water. Heat gently over medium–low, swirling the pan until the sugar dissolves and turns a golden amber colour.
7. Remove the caramel from the heat and carefully add the warm cream; the mixture will bubble vigorously. Stir in the butter and salt, then return to a low boil for a couple of minutes. Strain into a bowl and leave to cool until just warm.
8. Pour the cooled caramel evenly over the biscuit base and return to the fridge for about an hour, until the caramel has set.
9. For the chocolate topping: set a bowl over a pan of simmering water (double boiler). Place the chopped dark chocolate and 30 g butter in the bowl and let them melt gently, stirring until smooth. Remove from the heat and set aside.
10. Using the same method, melt the milk chocolate with the 2–3 tablespoons of double cream until smooth.
11. Pour the dark chocolate layer over the set caramel and spread evenly. Drop small blobs of the milk chocolate on top, then use a chopstick or skewer to swirl and feather the two chocolates together for a decorative finish. Chill the tin until the chocolate is completely set.
12. To cut: warm a large knife under hot water, dry it thoroughly, then slice the tiffin into bars or squares, wiping the knife clean between cuts for neat edges.
13. Store the bars in the fridge. They will keep chilled and firm, or enjoy them immediately at room temperature for a slightly softer bite.

Nutrition

Tips and variations

• If you like fruit in your tiffin, stir through mixed dried fruit or chopped glacé cherries with the biscuit pieces before adding the chocolate.
• Swap biscuits to change the texture: use tea biscuits, graham crackers or plain shortbread for different results.
• For cleaner slices, chill fully and wipe the knife between cuts. Keep bars refrigerated to maintain a firm texture.
• The caramel layer is optional—skip it for a quicker tiffin that still delivers plenty of chocolate flavour.

If you make this Chocolate Tiffin recipe, share a photo with the tag #supergoldenbakes to show how yours turned out—small portions are recommended as these bars are intensely rich.