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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.
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
- 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
- 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!
Find my other Recipes on my Recipes Page!
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