- Prep time 1 hour 15 minutes
- Cook time 5 minutes
- Serves 16
I always thought of a tiffin as an Indian stacked lunchbox. Recently I discovered that in the UK, tiffin is a chocolaty, no-bake dessert, also known as a no-bake traybake or fridge cake. The closest American equivalent I found is rocky road which is similar to tiffin but not the same.
This recipe highlights the Biscoff biscuit, the crunchy, buttery, spiced-filled cookies made popular in the U.S. as an airplane snack. The biscuit and its counterpart spread combine with chocolate to make a rich and delicious snack or dessert. It is inspired by Nadiya Hussain's recipe for Peanut Butter and Jelly Tiffin.
As written, the recipe makes 16 squares but if you find the portions too large, cut them into 32 batons instead.
—She's Almost Always Hungry
milk chocolate (about 1½ cups of chocolate chips)
dark chocolate (about 1½ cups of chocolate chips)
Biscoff Spread (or other cookie butter/speculoos spread), divided
Biscoff cookies (1 package)
golden raisins (regular raisins will work)
white chocolate chips
To decorate: Biscoff cookies, Rolos, Maltesers, white chocolate chips, mini marshmallows
- Line a 9" x 9" baking pan with parchment paper.
- Roughly crush the Biscoff cookies. Pieces should be small enough so you can mix them in with other ingredients but not fine crumbs. You want to see chunks of cookies in the final product.
- Place a medium-sized, heatproof bowl over a pan of gently simmering water and melt the milk and dark chocolates, being careful not to let the bowl touch the water. Once melted, remove from heat and stir in 1 cup of the Biscoff spread.
- Stir the Biscoff cookie pieces/crumbs, golden raisins, and white chocolate chips into the chocolate mixture. Work quickly so the white chocolate chips don't melt too much.
- Pour the mixture into the prepared pan and level off. (This can be done by laying a piece of wax paper on top of the mixture and leveling it off with your hands.) Cover and place in the fridge for at least 1 hour.
- Once set, carefully remove the tiffin from the baking tray and spread with the remaining Biscoff spread. Sprinkle with a little salt, then decorate with the cookies and candies.
- Cut into squares and serve.
- In warm locations, keep the tiffin in an airtight container in the fridge. Otherwise it should keep on the countertop.