Triple Chocolate Tiffin

As my Vegan Chocolate Tiffin was so popular in my house I thought i’d try making a few variations. First up is this Triple Chocolate Tiffin recipe. 

Triple Chocolate Tiffin Recipe - Bake with Sarah

Triple Chocolate Tiffin Recipe

Author: Sarah Sibley


  • 500 g Digestive Biscuits
  • 30 g Good Quality Cocoa Powder
  • 75 g White Chocolate Chips
  • 160 g Butter
  • 2 tbsp Golden Syrup
  • 2 tbsp Caster Sugar
  • 300 g Plain Chocolate
  • 100 g Milk Chocolate
  • 100 g White Chocolate


  • Line a 7"x11" (or similar) baking tray with clingfilm, so that it overhangs every side.
  • Place the biscuits into a plastic bag and crush with a rolling pin, making sure to leave some larger lumps.
  • Melt the butter, sugar and syrup in a pan over a medium heat, stirring until melted.
  • Mix the crushed biscuits and cocoa powder together in a large bowl and then add the chocolate chips.
  • Add the melted butter to the biscuit mixture mixing until well combined.
  • Tip the mixture into the lined tray and spread evenly, using the back of a fork to press it down.
  • Place the tray in the fridge for 30mins until solid.
  • Once the biscuit base has chilled, break the dark and milk chocolate into squares and place into a microwaveable bowl.
  • Microwave in 30 second bursts, stirring after each blast until completely melted.
  • Carefully pour the chocolate evenly over the top of the biscuit base and use the back of a spoon to spread it evenly.
  • Then melt the white chocolate and drizzle it all over the top using a piping bag or a spoon.
  • Return the tray to the fridge for at least an hour until it had hardened completely.
  • Once fully set, use the clingfilm to lift the tiffin out of the tin and use a sharp knife to cut into squares.
  • Sit down and enjoy a tasty square of tiffin with a cuppa!

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