How to Make Festive Cranberry White Chocolate Tiffin

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(This post has been updated from the original November 2014 version to provide a better experience for you)

Quick and easy to make, this delightfully festive cranberry white chocolate tiffin is a Christmas MUST! Crunchy biscuits and chewy cranberries smothered in silky smooth white chocolate… do you need any more tempting?! Just like my delightful Terry’s chocolate orange tiffin and easy Christmas rocky road, this would also make a beautiful homemade Christmas gift. Chocolate tiffin is the best! Read on for the step by step picture recipe, helpful tips and more…

This CRAZY moreish Cranberry White Chocolate Tiffin is a little different to the rich, chocolate version I remember begging my Gran to make as a child. But oh my word – it’s equally divine that’s for sure! 

It really is SO easy to make – it’s actually a perfect recipe for getting the kids involved. Just a little bit of bashing and mixing. That’s it! With very little hands on time, the fridge does all the hard work so you don’t have to. You could even decorate it with some edible Christmas decorations (chocolate stars, gold shimmer spray etc) to make it really festive.

How long will cranberry white chocolate tiffin last for?

Tiffin stays at its best for around 4-5 days but would actually keep considerably well long beyond that. The biscuits base will potentially start to soften but it will still taste absolutely delicious for up to 2-3 weeks.

Can you freeze tiffin?

Yes you can! Once it’s set, keep it whole (don’t slice it up) and wrap tightly in 2-3 layers of cling film. Store in the freezer for up to 3 months. To defrost, allow to thaw completely in a fridge for around 6 hours. Then simply slice, serve and enjoy.

How to substitute tiffin ingredients

It’s very simple to substitute tiffin ingredients for similar. For example, you could substitute the digestive biscuits for another biscuit (i.e. chocolate chip cookies, Biscoff biscuits) and the cranberries for raisins, sultanas, cherries etc. Be mindful of volume if swapping a heavier ingredient for a lighter one. For example, switching cranberries for mini marshmallows. 10g of marshmallows will be more in volume than 10g of cranberries as they’re much lighter. 

Cranberry white chocolate tiffin recipe tips

Never made tiffin before? I’m here to help! Here’s some useful tricks and tips to ensure you nail this recipe first time round…

• Make sure there aren’t any huge cranberries. If there are, chop them smaller. Too many large pieces could prevent your tiffin from holding together.
• Chilling the tiffin before topping it with chocolate is important so that you (and your tiffin) don’t get into a big mess.
• Have all decoration ingredients/equipment ready before you top with chocolate. The tiffin will still be cold from the fridge and will set the chocolate quicker than ususal.
• Store your tiffin in a metal container (rather than plastic) at room temperature to keep the texture good for longer.
• Slice your chocolate tiffin with a knife that’s been warmed in hot water and wiped dry. This will help to keep your bars uniform in shape rather than snap into random ones.

 

Other tiffin style recipes you might like

• Malteser tiffin bars
• Malted milk munchies tiffin
• Terry’s chocolate orange tiffin
• White chocolate pecan cranberry fudge
• Peanut butter rocky road fudge
• Quick Biscoff rocky road

 

Cranberry White Chocolate Tiffin Recipe

Here is what you will need to make this gorgeous Christmassy treat. Makes up to 24 pieces dependent on how large you cut them.

(For a printer friendly version, see the recipe card at the end of this post)

• 300g (10.6 oz) Digestive Biscuits
• 140g (2/3 Cup) Unsalted Butter
• Pinch of Salt
• 3 tbsp Golden Syrup
• 1 tbsp Caster Sugar
• 2 tbsp Malted Milk Powder *
• 140g (1 + 1/4 Cups) Dried Cranberries
• 500g (17.6 oz) White Chocolate
• Red Food Colouring (Optional)

 

Essential Equipment

• 30 x 20 (12 x 8″) Rectangular Cake/Swiss Roll Tin
• 2 x Glass Bowls
• Small Saucepan
• 1 Piping Bag
• Cocktail Stick

 

* I used Horlicks but you don’t need to buy a whole tub, just get one of the little ‘1 cup’ sachets that are about 30p – there’s plenty enough in one of those.

 

Lightly grease & line your cake tin and set to one side until needed. Then, using either a food processor or a rolling pin and a plastic bag, blitz/bash the digestive biscuits (300g | 10.6 oz) until almost fine crumbs. Keep a few chunky bits left in for added texture. Tip them into a large bowl.

Next, in a medium saucepan – gently heat the butter (140g | 2/3 Cup), salt (pinch), golden syrup (3 tbsp), caster sugar (1 tbsp) & milk powder (2 tbsp) until the butter has melted and the sugar has dissolved.

Now pour the butter mixture over the breadcrumbs and mix until everything is completely coated. Mix well as this ensures everything will stick together!

Then throw in the cranberries (140g | 1 + 1/4 Cups) and give it another good mix. (You may wish to chop them a little first if they are large cranberries as this will help the mixture bond together better with fewer ‘gaps’)

Time to press the mixture into your prepared tin using the back of a spoon – try and fill all the gaps with the mixture. Next, place it into the fridge to harden/set for about 45mins to an hour.

How to Decorate Cranberry White Chocolate Tiffin

When the mixture has firmed up, we need to smother it in chocolate! Break the white chocolate (500g | 17.6 oz) into a large bowl. Either in the microwave or set over barely simmering water, gently melt the chocolate until smooth and shiny.

Now pour about 3 quarters of it over the tiffin. (Or all of it if you don’t want to do the following decorative step.)

With the remaining quarter, add in some red food colouring & mix. Then pour it into a piping bag and snip the end. Work quickly as the chocolate will set quickly (due to the cold tiffin) and the ‘feathering’ technique won’t work unless it is still melted. Pipe stripes diagonally across the tiffin like so…

Finally, take a cocktail stick and draw lines through the chocolate. The first stroke downwards then the next upwards. Repeat until you have ‘feathered’ the whole thing. (Yours will likely work better than mine – while I was taking photos, the chocolate was busy setting!)

The last thing to do is let the fridge do it’s thing. Chill your white chocolate tiffin in the fridge for about 45mins to an hour before slicing into bars. If you want evenly sized pieces, run a sharp knife under hot water before slicing each piece. This will melt through the chocolate preventing it from snapping into random shapes.

Store your tiffin in an airtight container at room temperature and consume within 4 – 5 days.

And that’s about it! I must admit, I was pleasantly surprised with how this white chocolate & cranberry tiffin turned out. I’ve always fondly remembered tiffin the way that my Gran used to make it – very rich, sickly and packed with chocolate! (Just the way I like it.) This version however, is the same texture but a completely different flavour. You get the gorgeous, smooth white chocolate with the crunchy/chewy biscuit – and then wonderful bursts of cranberry sweetness between to bring it all together. It’s absolutely exquisite!

Have you made this recipe? I want to know!

Will you be making gorgeous white chocolate tiffin over the holidays? I’d love to know if you are! Send me your pics and comments on Facebook, Twitter & Instagram or email me at emma@kitchenmason.com.

 

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As featured on Julia’s Simply Southern Meal Plan Monday #195

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