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A delicious no-bake Biscoff tiffin with Biscoff biscuits, Biscoff spread, and even more delicious goodies!


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! 


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. 


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!

A delicious no-bake Biscoff tiffin with Biscoff biscuits, Biscoff spread, and even more delicious goodies!
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Category: Traybakes
Type: Tiffin
Keyword: Biscoff
Prep Time: 10 minutes
Cook Time: 10 minutes
Setting Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 16 People
Author: Jane's Patisserie


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)


  • 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.


  • 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!


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  1. Sheena Shah on August 22, 2023 at 12:19 pm

    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

    • Jane's Patisserie on August 22, 2023 at 1:46 pm

      This is the optional topping chocolate x

  2. jude on May 4, 2023 at 4:38 am

    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

  3. Charlotte on March 9, 2023 at 7:04 pm

    Hi. If I was to make this in a 7inch round cake tin, and increase all the ingredients, would it set ok?

    • Jane's Patisserie on March 17, 2023 at 10:52 am

      Hiya! yes this should be fine, enjoy! x

  4. Becky on March 21, 2022 at 6:05 pm

    Can these be frozen?

    • Jane's Patisserie on March 23, 2022 at 11:46 am

      Yes absolutely, this can be frozen for up to 3 months! Enjoy! x

  5. Leeann on February 13, 2022 at 9:38 pm

    5 stars
    Hi Jane

    Just wondering do these go in to the fridge to set?.. Thankyou 🙂

    • Jane's Patisserie on February 16, 2022 at 9:20 am

      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

  6. Tilda on November 22, 2021 at 10:18 am

    This looks amazing, I’m going to make it for a surprise party. Will the biscuits go soggy if I freeze it? Thank you ☺️

  7. Selena on July 11, 2021 at 2:52 pm

    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!

  8. Evelyn Delf on July 4, 2021 at 10:25 am

    Hi Jane, can this be frozen?

    • Jane's Patisserie on July 7, 2021 at 9:52 am

      Yes it can! x

    • kimberly on August 21, 2021 at 8:30 pm

      nust free chocolate

  9. Joanna Burkin on July 2, 2021 at 7:47 pm

    5 stars
    Absolutely one of my favourite recipes

  10. Vikki Hughes on May 8, 2021 at 4:30 pm

    Hi Jane,
    For the actual tiffin, the last ingredient says 100g of chocolates, what kind of chocolates do you mean please? xx

    • Jane's Patisserie on May 8, 2021 at 7:44 pm

      Any…! Rolos, buttons, mars bites.. etc!

    • Cynthia Caton on August 6, 2021 at 7:08 pm

      5 stars
      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

  11. Rachel on April 25, 2021 at 11:47 am

    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

    • Jane's Patisserie on April 25, 2021 at 12:52 pm

      You don’t have to chill it before adding the top x

  12. Abi on April 24, 2021 at 9:23 pm

    5 stars
    Should there be butter and syrup in this recipe? It seems very tough to cut through, lovely otherwise though!

    • Jane's Patisserie on April 25, 2021 at 12:50 pm

      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!

  13. Sabs on April 22, 2021 at 6:14 pm

    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?

    • Jane's Patisserie on April 26, 2021 at 1:39 pm

      Hey! Yeah it would xx

  14. Holly on April 22, 2021 at 12:36 pm

    All my fave things! I’m doing this tonight!

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