How to Make Easy No Bake Cranberry White Chocolate Tiffin

(This post has been updated from the original July 2017 version to provide a better experience for you)

It’s the 1st of December tomorrow. Yeah, that came around quick didn’t it?! I’m kicking off the start of advent with this incredibly delightful and suitably festive Cranberry White Chocolate Tiffin. It’s a little different to the rich, chocolate version I remember begging my Gran to make as a child, but my word – it’s just as heavenly! Just like my delightful white chocolate pecan cranberry fudge, this would also make a beautiful homemade Christmas gift!

Huge tiffin fan? You’ll also love my Terry’s chocolate orange tiffin, Malteser tiffin bars and malted milk munchies tiffin too!

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.

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

Essential Equipment

• 30 x 20 Rectangular Cake/Swiss Roll Tin

* 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.

Using either a food processor or a rolling pin and a plastic bag, blitz/bash the digestive biscuits until almost fine crumbs – but you want some chunky bits left in for added texture.

In a medium saucepan, gently heat the butter, salt, golden syrup, caster sugar & milk powder until the butter has melted and the sugar has dissolved.

Pour the liquid over the breadcrumbs in a large bowl and mix until completely coated.

Throw in the cranberries and give it a 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’)

Press the mixture into the prepared tin then place into the fridge to harden/set for about 45mins to an hour.

When the mixture has firmed up, we need to smother it in chocolate!

Break the white chocolate into a large bowl. Either in the microwave or set over barely simmering water, gently melt the chocolate until smooth and shiny.

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

How to Decorate Cranberry White Chocolate Tiffin

With the remaining quarter, add in some red food colouring & mix. Then pour into a piping bag and snip the end.

Work quickly as the chocolate will set and the ‘feathering’ technique won’t work unless it is still melted.

Pipe stripes diagonally across the tiffin.

Then take a cocktail stick and draw lines through the chocolate. First stoke down, then the next – upwards. Repeat until you have ‘feathered’ the whole thing.

(Yours will likely work better than mine – as I was taking photos, the chocolate was busy setting!)

Allow to chill in the fridge for about 45mins to an hour before slicing.

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 in an airtight container in the fridge and eat 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 these wonderful bursts of cranberry sweetness in-between to bring it all together. It’s absolutely exquisite!

Have you Made This Recipe?

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Tags: Vegetarian