White Chocolate Tiffin
A festive no bake white chocolate tiffin stuffed with fudge pieces, dried cranberries and crushed ginger biscuits. Perfect for parties and buffets.
These white chocolate tiffin bars would make an excellent sweet nibble at your Christmas party, boxing day buffet, or your school Christmas bake sale (maybe even Santa would like a square of this on Christmas Eve instead of a mince pie?).
Quick, easy, but absolutely delicious, these tiffin slices will definitely steal the show.
I used ginger biscuits in this white chocolate tiffin recipe, and it gives the tiffin a lovely warmth that you just wouldn't get from plain biscuits, but it also acts to cut the sweetness of the white chocolate too.
If you LOVE ginger, then a piece of stem ginger in syrup, chopped up finely and added into the mix would be a great addition.
It's a pretty easy recipe for making substitutions. If you're not too keen on dried cranberries for example, add raisins instead. Or, just add the same quantity of nuts.
Ingredients
450g White Chocolate
50g Butter
150g Dried Cranberries (plus a small handful for the top)
100g Glace Cherries
100g Mini Marshmallows
100g Ginger Biscuits, crushed
100g Fudge Pieces
100g White Chocolate Chips
Icing Sugar to finish
50g Butter
150g Dried Cranberries (plus a small handful for the top)
100g Glace Cherries
100g Mini Marshmallows
100g Ginger Biscuits, crushed
100g Fudge Pieces
100g White Chocolate Chips
Icing Sugar to finish
Instructions
Step One: Line a 20 x 20cm tin with clingfilm
Step Two: Put the white chocolate (broken into small pieces) in a microwaveable bowl with the butter. Melt in the microwave in 15 second bursts, stirring inbetween
Step Three: Stir in the dried cranberries, cherries, mini marshmallows, ginger biscuits, fudge and white chocolate chips and press into the tin. Scatter with the extra cranberries.
Step Four: Put the tiffin in the fridge and allow to set for 2 hours before cutting into squares and dusting with icing sugar.
Top tips for making white chocolate tiffin
If you don't like ginger biscuits, substitute for digestives or shortbread.
A handful of chopped pecan nuts added to the tiffin would give it some extra crunchy texture.
The tiffin can be made up to 5 days ahead and stored in the fridge.
If white chocolate isn't your thing, use milk chocolate or a mixture of milk and dark chocolate.
Pin the tiffin for later!
More festive recipes you might like!
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This looks so delicious and perfect for Christmas gifts!
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