Easy 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)

Looking for a lovely homemade gift idea? Want easy treats you can whip out over the festive season? You need this beautiful white chocolate tiffin! Packed with crushed biscuits, cranberries and love – Christmas tiffin is guaranteed to warm the hearts of those who eat it. Read on and learn how easy it is to make!

Easy no bake white chocolate tiffin

I always associate tiffin with Christmas. When I was a little girl, my Gran (made famous by her pickled beetroot) used to make it for all her Grandchildren to enjoy on Christmas eve. You know, while Mum and Dad were frantically wrapping presents back at home!

There are so many variations too, I love it! From chocolate orange tiffin to Malteser tiffin bars, you’re never going to get bored!

A variation on Christmas rocky road, I find white chocolate tiffin to be thinner and easier to eat, for all ages. From tiny little toddler mouths, to those that are older and filled with dentures. Tiffin is perfect for all!

This cranberry white chocolate tiffin recipe is no exception. A wonderful Christmas recipe, that’s perfect for all the family, and incredibly easy to make. You can’t go wrong!

What does Christmas tiffin contain?

Christmas tiffin usually contains lots of dried fruit and some alcohol. Although I believe Christmas tiffin can contain anything you’d typically associate with Christmas.

White chocolate and cranberries are a classic Christmas flavour combo. That’s why I chose it for this gorgeous Christmas tiffin recipe.

As well as the cranberries and white chocolate, you’ll also find digestive biscuits and malted milk powder, for a lovely malty kick. Plus the usual golden syrup, sugar and butter combo to bind it all together.

Where is chocolate tiffin from?

Originally, chocolate tiffin was from Scotland. Since then, it’s joys have spread far and wide!

How far in advance can I make no bake white chocolate tiffin?

You can make white chocolate tiffin up to 7 days in advance. However, I’ve been told you can freeze it for up to 6 months (although I’ve not personally tested it). So long as it’s wrapped very well and defrosted thoroughly in the fridge before eating.

Ingredients and substitutions

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you need to know…

• Biscuits – I always use Digestive biscuits for tiffin, as it gives a lovely flavour and texture. You could use Graham Crackers in the US, but it won’t quite be the same. I don’t recommend substituting them.
• Butter – Always use unsalted butter in baking. It doesn’t matter whether you use a cheap of expensive one in this recipe though. As you won’t really taste it in the end results. The other ingredients are the stars here.
• Salt – Table salt is absolutely fine (you can also use sea salt or kosher). But just don’t leave it out. You season your dinner, why not your bakes?!
• Golden Syrup – Those who are from the UK (like me) will agree there are no substitutions here. Golden syrup is wonderful and can’t be imitated! It will taste different, but you could use light corn syrup in the US.
• Sugar – I like to use golden caster sugar, but regular caster sugar (super fine in the US) will work absolutely fine. You could even use granulated if that’s all you have. You’ll be melting it anyway, so texture doesn’t matter.
• Malted Milk Powder – Also known as Horlicks. No need to buy a whole tub (unless you like to drink it too). You can usually get individual cup sachets, which will work out cheaper.
• Cranberries – You’ll need dried cranberries in this white chocolate tiffin. Fresh just won’t work. If you buy whole, make sure you chop them finely before adding.
• White Chocolate – So you will taste the difference if you buy a good quality brand vs a cheap brand. However, I’ve made it using both and, to be honest, the cheap versions still taste amazing! Go with whatever you can afford and don’t worry. It will taste great no matter what you use.
• Red Food Colouring – If you want to feather the chocolate to make a pretty pattern on top, I recommend using food colouring gels. Liquid colourings alter the texture (and sometimes flavour) too much. My favourite is Sugarflair. (Affiliate link)

Christmas tiffin recipe tips and troubleshooting

Here are tips you’ll find helpful when making this recipe.

• Chop whole cranberries so their smaller. This will make your tiffin easier to cut later. Plus, if they’re too large, it can prevent your tiffin from holding together.
• Grind the biscuits quite finely. Any large chunks left in the mixture will make it difficult to slice evenly after it’s set.
• Don’t worry if the butter splits when melting and stirring. It will still work absolutely fine. (I speak from experience!)
• To break large bars of chocolate quickly and easily, bang them (unopened) against the edge of your kitchen worktop. Easy peasy!
• Note that the chocolate topping will set quicker than usual if your tiffin is still cold from the fridge.
• Chocolate snapping in odd shapes when you try to cut it? Dip a knife in hot water and wipe dry. This will make slicing easier.

White chocolate tiffin time management

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.

• Making the biscuit base mixture will take you about 15 minutes.
• You need to chill the biscuit base for 45 minutes before you can top with chocolate.
• The chocolate layer will take you around 5 minutes to do.
• Cranberry white chocolate tiffin will keep well for around 7 days.
• You can freeze tiffin for up to 6 months. Make sure it’s wrapped well and defrost in the fridge before consuming.

If you like this recipe…

…you might also like:

• Malted milk Munchies tiffin
• Chocolate orange tiffin
• Easy Christmas rocky road

White Chocolate Tiffin – Step by Step Picture Recipe

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

If you would like a printable copy of the original (non-updated) recipe, please email me at emma@kitchenmason.com. And I will happily send it to you.

Ingredients

Here is what you will need to make 24 pieces.

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

Essential equipment

• 30 x 20 (12 x 8″) Rectangular Cake/Swiss Roll Tin
• Food Processor
• Large Saucepan
• Metal Spoon
• 1 x Large Microwavable Bowl
• 1 x Small Bowl
• 1 x Piping Bag
• Cocktail Stick or Skewer

Instructions

First, lightly grease and line your tin. I only tend to line the base and the 2 longest sides. No need to worry about the 2 shorter sides, it’ll come out.

Then blitz the digestive biscuits (300g | 10.6 oz) to fine crumbs in a food processor. If you don’t have a processor – you can use a sealed bag and a rolling pin to bash them. Just make sure you don’t leave any large pieces.

If you haven’t already, chop your dried cranberries (140g | 1 + 1/4 Cups) if using whole ones. You don’t want them too large or they could prevent your tiffin from holding together. It’ll make slicing easier later too.

Set them to one side until needed.

Now add the butter (140g | 2/3 Cup), salt (pinch), golden syrup (3 tbsp), caster sugar (1 tbsp) and malted milk powder (2 tbsp) to a large saucepan. Melt it gently over a low heat, stirring often.

Then tip in your fine biscuit crumbs and mix thoroughly. All the grains should be evenly coated in the butter mixture.

Next, mix through the chopped dried cranberries.

Then tip the biscuit mixture into your lined tin. Smooth it out and press in firmly with a metal spoon. Place into the fridge to chill for 45 minutes before moving onto the decoration.

Decoration instructions

Add the white chocolate (500g | 17.6 oz) into a large microwavable bowl. (I find banging the packets against a kitchen side works very quickly!)

Melt in the microwave in 10 second intervals, stirring well each time. Continue to heat and stir until it’s two thirds melted. Then stir until completely melted, don’t heat again.

You can simply smooth this over your biscuit base and be done right now. But if you want to create a pretty feathering pattern on top, keep reading…

Next, take a small amount of white chocolate and place into a small bowl. Add a little red food colouring gel and mix thoroughly. Until it’s turned a light pink colour. Pour this into a piping bag ready.

Then smooth the melted white chocolate over the biscuit base as evenly as you can.

NOTE: You will need to move quickly as the tiffin will be cold after being in the fridge. This will set the chocolate more quickly.

Immediately pipe straight lines over the whole thing using the pink white chocolate.

Then, working quickly, use a cocktail stick or skewer to pull lines from one side to the other. It will create a gorgeous feathering effect!

Allow your tiffin to set at room temperature (in the fridge if you’re in a hurry). Once firm, slice into 24 bars. I like to do triangles, but you can cut yours however you like.

How to store no bake white chocolate tiffin

Store your Christmas tiffin in a metal container at room temperature. Consume within 7 days.

Alternatively, you can freeze it for up to 6 months. Make sure you wrap it very well. Defrost thoroughly in the fridge before consuming.

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Cranberry White Chocolate Tiffin - Printable Recipe

Yield: 24

Prep Time: 20 minutes

Chill Time: 45 minutes

Total Time: 1 hour 5 minutes

Cranberry white chocolate tiffin is a lovely homemade gift and perfect for the festive season. Guaranteed to warm the hearts of all who eat it!

Print

Ingredients

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

Essential Equipment

• 30 x 20 (12 x 8″) Rectangular Cake/Swiss Roll Tin
• Food Processor
• Large Saucepan
• Metal Spoon
• 1 x Large Microwavable Bowl
• 1 x Small Bowl
• 1 x Piping Bag
• Cocktail Stick or Skewer

Instructions

For the biscuit base

1. Lightly grease and line your tin. then blitz the digestive biscuits into fine crumbs in a food processor. *
2. Chop your cranberries finely (if you haven't already).
3. Add the butter, salt, golden syrup, sugar and Horlicks into a large saucepan. Melt it over a low heat, stirring frequently.
4. Tip in the fine biscuit crumbs and mix thoroughly. Everything should be evenly coated in the butter mixture.
5. Then mix through the chopped cranberries.
6. Smooth the mixture into your lined tin with the back of a metal spoon. Make sure you press firmly. Then chill for 45 minutes.

To decorate

1. Melt the white chocolate in 10 second intervals in a large bowl in the microwave. Stir well after each time. When two thirds melted, stir until completely melted.
2. If you want the feathered pattern, take a small amount of the melted white chocolate and place into a little bowl. Add a little red food colouring gel and mix thoroughly until a light pink colour. Pour into a piping bag, ready to use.
3. Smooth the white chocolate evenly over the biscuit base.
4. Then pipe lines across the whole thing, with the pink white chocolate.
5. Working quickly, drag lines up and down through the chocolate using a cocktail stick or skewer. Allow to set at room temperature (in the fridge if you're in a rush) then slice into 24 servings.

Notes

*If you don't have a food processor, you can use a sealed bag and rolling pin to bash them. Just ensure you don't leave any large pieces.

Store your white chocolate tiffin in an airtight metal container at room temperature, and consume within 7 days. Or you can freeze for up to 6 months.

See the main post for a more detailed, step by step picture recipe.

Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Troubleshooting and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  AmazonBasics Silicone Spatulas, 3-Piece Set
• 
  Pyrex Glass Mixing Bowl Set 3 Piece

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 60mgCarbohydrates: 28gFiber: 1gSugar: 23gProtein: 2g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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