This easy, no bake chocolate tiffin recipe is made using crushed gluten free biscuits, glace cherries and raisins with a chocolate topping. Ideally make the day before, to set overnight.
Add the butter, golden syrup, brown sugar and cocoa powder to a large saucepan and place on a low heat. Heat gently until melted, then remove from the heat.
Crush the biscuits - I do this by placing them in a sealed sandwich bag and bashing them with a rolling pin! You want them mostly as crumbs, but with some bigger chunks.
Add the crushed biscuits, raisins and cherry halves to the saucepan and mix together well. Pour into the lined baking tin and smooth down into one layer.
Melt the dark chocolate milk chocolate (in separate bowls) in the microwave in 10-20 second intervals. Pour the chocolate over the tiffin, marbling the two together to cover the entire tiffin.
Place in the fridge for at least 2-3 hours or until set (ideally overnight) before cutting into 16 squares or 8 triangles/rectangles.
Notes
Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this chocolate tiffin recipe should look.
Storing and Freezing: Check out the post above this recipe card for more information on how to store these tiffin squares.
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