RECIPE

How to Make Chocolate Tiffin

Name: How to Make Chocolate Tiffin
Prep time: 1 h
Yield: 20
Ingredients: A 20cm brownie tin; Baking paper; 100g buttery baking spread; 100g golden syrup; 30g soft light brown sugar; 200g Rich Tea biscuits.. roughly crushed; 2 × 44g Yorkie® Raisin & Biscuit bars (88 g total).. chopped into small pieces; 40g raisins; 1 tbsp cocoa powder; 3 x Yorkie® Original bars (138g total).. chopped into small pieces

One tray, no-bake, all yum.

24 March, 2026

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What Is a Chocolate Tiffin?

The chocolate tiffin is a UK no-bake classic that’s quick to make and brilliant with a cup of tea. Made with crushed biscuits, golden syrup, chocolate and raisins, it’s chewy and chunky, with a chilled kiss from the fridge. It’s finished with a solid layer of chocolate, which gives it its signature look. Our tiffin recipe uses the creamy flavour of Yorkie®, and it’s one of the most approachable recipes for any skill level. Once you’ve whipped it up, the fridge does the rest of the work. For more easy recipes and chocolate treats, sign up to our monthly newsletter.

Variations and Flavour Twists

Our tiffin recipe sticks to the traditional format with a crunchy Yorkie® Raisin & Biscuit twist. For a more luxurious version, you could add chopped nuts, cherries and a dark chocolate top. For a pop of colour and fun, fold in some chopped Smarties® or create a rainbow pattern on top. Feeling festive? Try a chocolate orange tiffin with Aero® Orange, orange zest and a dusting of edible gold glitter. Looking for something a little fluffier? Try our Yorkie® Double Chocolate Muffins – best enjoyed warm from the oven with a cup of tea.

Decoration Tips

If you feel like mixing things up, there’s plenty of room to play! Customise the top by saving a small portion of the crushed biscuits and sprinkling them on top of the soft chocolate for a new texture experience. You could also top with raisins instead of putting them inside the mixture. For a marbled top, replace half the Yorkie® Original with Milkybar® and pour them on in an alternating pattern. Use a wooden skewer to create a swirling pattern. For a complete white chocolate top, use all Milkybar®! When slicing, use a large, warmed knife for the cleanest cuts and perfect squares for thoughtful gifting. For another delicious gifting idea or after-dinner dessert, try out After Eight® Brownies.

Storage Instructions

Pop your chunky chocolate squares into an airtight container and store them in the fridge for up to five days. To freeze, simply store the container in the freezer for up to three months. To defrost, leave the container in the fridge overnight.

You will need

A 20cm brownie tin
Baking paper

Ingredients

For the base

100g buttery baking spread
100g golden syrup
30g soft light brown sugar
200g Rich Tea biscuits, roughly crushed
2 × 44g Yorkie® Raisin & Biscuit bars (88 g total), chopped into small pieces
40g raisins
1 tbsp cocoa powder

For the topping

3 x Yorkie® Original bars (138g total), chopped into small pieces

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Yorkie® Raisin & Biscuit Milk Chocolate Bar 44g

Each piece (1/20) typically contains:

Energy 681kJ 163Kcal 8%
Fat 8.3g 12%
Saturates 3.2g 16%
Sugars 13.1g 15%
Salt 0.21g 4%

of an adult’s Reference Intake (RI)*
Energy per 100g: 1942kJ/464kcal

Method

Line an 8-inch (20 cm) square tin with baking paper, leaving some overhang to lift the tiffin out later.
In a medium-sized pot, melt the butter, golden syrup and brown sugar together over low heat until smooth and glossy.
Remove from the heat and stir in the cocoa powder until combined. Let it cool slightly so your Yorkie® Raisin & Biscuit pieces don’t melt away!
Add the crushed biscuits, chopped Yorkie® Raisin & Biscuit and raisins. Stir until everything is evenly coated in the delicious chocolate mixture.
Tip the mixture into the prepared tin and press down firmly to create a compact layer. A flat-bottom glass or cup works a treat for this.
Pop the tray into the fridge for 30 minutes to chill. Do a quick cleanup before you prepare the topping.
Place the chopped Yorkie® Original into a microwave-safe bowl and heat on high in 30-second bursts. Stir between bursts until the chocolate is smooth.
Pour the melted chocolate over the chilled base and smooth evenly with a palette knife or spatula. You can also lightly tap the tin on the work surface to level the chocolate and pop any air bubbles.
Refrigerate for at least 2 hours or until fully set and firm. Use the baking paper to lift the tiffin out of the tray, then slice it into 20 pieces.

Top Tips

Cold chocolate has a tendency to crack when cut. For the sharpest cuts without any snaps or cracks, leave the tiffin out of the fridge for an hour before portioning up. As it comes to room temperature, the chocolate will cut more easily with a warm knife.