April 18, 2021
Biscoff Tiffin!
*This post may contain affiliate links. Please see my disclosure for more details!*
A delicious no-bake Biscoff tiffin with Biscoff biscuits, Biscoff spread, and even more delicious goodies!
Biscoff
So when I think of Biscoff… I think of absolute heaven. I am obviously one of the most Biscoff obsessed people out there because I have made so many Biscoff related recipes now… and I just can’t stop making more!
So far I think I have made 17 other Biscoff related recipes and you could borderline say that I have made too many, but I realised… I have done a Biscoff rocky road, but not a tiffin! For me, they are different enough traybakes to post another recipe.
Rocky Road
For me.. rocky road has biscuits, marshmallows and lots of chocolate. You can add in other stuff as well, but that’s the basics.
When I make a tiffin however, I tend to add dried fruit, or other nutty bits or something else to make them different!
Filling
For this particular version I threw in what I had in the cupboard – turned into some raisins (which I know so many of you hate), some pecans, and some random Biscoff chocolates I had! You can of course use what you want.
If you add marshmallows (in my mind anyway…) you do basically make rocky road like I said, but the base of this recipe is so delicious that you can make it however you like! I am just obsessed like I say.
Chocolate
My Biscoff Rocky Road is made with white chocolate and is the most delicious thing – so for this I decided to go down the milk/dark chocolate route as Biscoff also marries so well with them.
The caramelised biscuit flavour is just the perfect balance, so when you mix it in with chocolate it gets even better!
Biscuits and decoration
I used a mixture of the classic Biscoff biscuits and the sandwich style as again it is what I had in the cupboard – to be honest you could use this recipe as a base and add any other spread you fancy – whether its Nutella, crunchie, Cadbury’s etc!
For the decoration I decided to add that extra little Biscoff flare and pour on a chunk more melted spread, swirl it into the mixture ever so slightly, and add. on some extra biscuits and crumbs for good measure. I really hope you like this recipe as much as I do! Enjoy! x
Biscoff Tiffin!
Ingredients
Biscoff Tiffin
- 200 g milk chocolate (chopped)
- 200 g dark chocolate (chopped)
- 200 g Biscoff spread
- 250 g Biscoff biscuits (chopped)
- 100 g raisins
- 100 g pecans
- 100 g chocolates
Optional Topping
- 150 g milk chocolate (chopped)
- 150 g dark chocolate (chopped)
- 100 g Biscoff biscuits (chopped)
Instructions
- Line a 9×9″ square baking tray with parchment paper, leave to the side.
- Add the milk chocolate and dark chocolate to a large heatproof bowl and melt carefully over a pan of simmering water, or in the microwave on a low heat.
- In a separate bowl, carefully heat the biscoff spread until smooth and runny.
- Pour the Biscoff spread into the melted chocolate and combine the mixture.
- Add the biscuits, raisins, pecans and chocolates to the mixture and stir to combine.
- Pour the mixture into the lined tin and press down.
- In another bowl, melt together the next set of chocolate and pour on top of the tiffin. Sprinkle on the chopped biscuits, and crush a few over as well.
- Once set, carefully remove from the tin and cut into your pieces. I do 4×4 so I get 16 large pieces, or 5×5 for slightly smaller but still delicious sized pieces.
Notes
- I use any chocolate for my recipes that I can – some more expensive than others, it doesn’t really matter. If you are after a good quality chocolate then Callebaut is the way to go, but I even love any supermarket own!
- If you want to use all milk chocolate you will need to use 500g chocolate total.
- If you want to use all dark chocolate you will need to use 350g total.
- You can easily half the recipe for less, but these are so moreish you will want the large piece! Trust me!
- This will last for 1-2 weeks in the fridge.
- The raisins/pecans/chocolates are all optional - but can be swapped and changed for anything else that you fancy!
- I recommend this tin!
ENJOY!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
What chocolate is best to add as the ‘added extra’ I don’t want to create an overload of flavours/textures. What would be best? Was thinking crunchie/twisted buttons would these work?
They would be wonderful!!
Hi Jane, I’m slightly confused on step 7, “the next set of chocolate”. Is this from the original ingredients under tiffin? Or the optional ingredients? Or are you supposed to split the tiffin ingredients. Thank you
This is the optional topping chocolate x
This is just so yummy and quick to make, I like how you said it would last in the fridge 1-2 weeks lol, Not in my house, even tried to hide some in the freezer but hubby found it. Think I might just have to make it on special occasions
Hi. If I was to make this in a 7inch round cake tin, and increase all the ingredients, would it set ok?
Hiya! yes this should be fine, enjoy! x
Can these be frozen?
Yes absolutely, this can be frozen for up to 3 months! Enjoy! x
Hi Jane
Just wondering do these go in to the fridge to set?.. Thankyou 🙂
Hiya! Yes – its quicker set in the fridge, or you can set it at room temp, it just may take slightly longer! Hope this helps! x
This looks amazing, I’m going to make it for a surprise party. Will the biscuits go soggy if I freeze it? Thank you ☺️
I made mine by only addin th RBI’s off biscuits and a layer of Nougatti in the middle. Topped with Montezuma’s American Idol. Nom!
Hi Jane, can this be frozen?
Yes it can! x
nust free chocolate
Absolutely one of my favourite recipes
Hi Jane,
For the actual tiffin, the last ingredient says 100g of chocolates, what kind of chocolates do you mean please? xx
Any…! Rolos, buttons, mars bites.. etc!
Hi Jane,
Made these today another great recipe from you they are delicious. Put have of them in the freezer to enjoy at a later date
Hi, can’t wait to try this recipe. There seems to be a part of the recipe missing between steps 6 & 7. Do you have a general chill time before adding the top layer? Thanks
You don’t have to chill it before adding the top x
Should there be butter and syrup in this recipe? It seems very tough to cut through, lovely otherwise though!
No there shouldn’t – you don’t need it because of the biscoff. Just leave it at room temp slightly and it’ll be super easy to cut!
Hi Jane,
I cant wait to try this!
If I swapped the pecans and raisins for the same amount of lotus biscuits would that work?
Hey! Yeah it would xx
All my fave things! I’m doing this tonight!
These were okay, overall underwhelming. Bought the nicer chocolate but it’s didn’t make much difference. I wont remake them as for the same ingredients cost could make one of Jane’s other great recipes like her brownies. 5/10