All the best flavours of Christmas combine in this easy tiffin. Crushed ginger cookies add a little heat, along with the heady spices of cinnamon and nutmeg. The fresh zing of orange is lovely against the rich chocolate and sweet fruit. It’s rich, decadent and full of flavour. A perfect edible gift.
Christmas Chocolate Tiffin
This Christmas Tiffin is super easy to make and full of festive flavours.
Tiffin is a great way to use up leftover cookies and chocolate and turn them into something special.
It's cookies, dried fruit and melted chocolate - what's not to love?
Tiffin is often made with any cookies, but I used ginger biscuits for a little extra Christmas taste. Combined with spices and dried cranberries, it's a fun and decadent taste of the holidays.They make a really great edible gift for Christmas as the no-bake fridge cake is quick, easy and delicious.
The decadent treat just needs a bit of melting, cookie crushing, mixing and then waiting as it all sets.
Cut squares and put them into little bags or boxes for a lovely homemade edible Christmas gift.
Christmas Teacher Gifts
So, let's talk about Christmas gifts for teachers. I don’t know about you, but I sort of dread it.
Don’t get me wrong, I completely appreciate all that they do.
My kids are in primary school and love going each morning. It’s a nurturing and fun environment and their teachers are doing an incredible job.
I’m sure a note in a card from parents and children would very welcome and enough, but what about something else… it’s so hard to come up with what to give them to show that appreciation!
In my case, the problem’s not about one-upmanship of parents trying to outdo each other.
It’s not even that I worry about what to choose. It’s just that they have a LOT of teachers.
Between job sharing and teaching assistants, my two primary school aged children have a whopping seven teachers between them.
A bottle of okay plonk each would soon add up.
I’m sure they want mugs emblazoned with No 1 Teacher about as much as I want another branded apron, and how many boxes of chocolate do they need? Well, actually...
This year I’m going for edible Christmas gifts.
It means I can spend some time in the kitchen with the kids creating something for others.
We can measure and stir, sprinkle and bake. Then the kids can decorate, wrap with care and give the handmade treasure to their beloved teachers.
Can I freeze chocolate tiffin? Yes, after it has set, wrap the whole slab of tiffin well and freeze for up to 2 months. Put it in the fridge for 4 hours to thaw, then cut into slices.
How long does chocolate tiffin last? Store it in the fridge for up to 5 days.
Chocolate tiffin is also known as fridge cake.
Feel free to substitute any dried fruit you like.
I've used ginger cookies, but you could use any you love - digestive biscuits are great, as are many others.
Can I make gluten free chocolate tiffin? Yes, just use gluten free cookies.
Can I make it vegan? Yes, use dairy free butter, cookies and chocolate.
How to make Chocolate Tiffin
It's easy to make this Christmas Chocolate Tiffin in just a few easy steps. This no-bake recipe is perfect to get kids to help with.
Crush the ginger cookies.
Melt the butter and syrup together (in a pan or microwave).
Add the chopped milk chocolate and stir to melt.
Mix the crushed biscuits, raisins, cranberries, zest and spices.
Add the melted chocolate mixture and stir well to combine.
Press the mixture into the tin 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.
Leave a comment and star rating below and share a picture on social media with the hashtag #veggiedesserts.Follow me on Instagram > Twitter > Facebook > Pinterest > Youtube
Get the Recipe
Christmas Chocolate Tiffin
- 200 g (1 3/4 cups) ginger cookies
- 100 g (1/2 cup) butter
- 150 g (1/2 cup) golden syrup (corn syrup)
- 300 g (10 oz) milk chocolate chopped
- 125 g (3/4 cup) raisins
- 5 tbsp dried cranberries
- Zest of ½ an orange
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
For the topping:
- 200 g (7 oz) dark chocolate
- 100 g (3 1/2 oz) white chocolate
- Line a 20cm square baking tin with baking paper.
- Place the biscuits onto a clean tea towel 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 biscuits, raisins, cranberries, zest and spices and mix well, then add to the melted chocolate mixture. Press the mixture into the tin 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.