How to Make Festive Cranberry White Chocolate Tiffin

(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, 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…

Cranberry white chocolate tiffin triangles in a line

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.

Cranberry white chocolate tiffin triangles in a line

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.

Cranberry white chocolate tiffin triangles in a line

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.

Cranberry white chocolate tiffin triangles in a line

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 triangles in a line

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.

 

Cranberry white chocolate tiffin triangles in a line

Other tiffin style recipes you might like

 

Cranberry white chocolate tiffin triangles in a line

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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.

Biscuit crumbs in a large glass 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.

melted butter in a saucepan

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

biscuits crumbs and melted butter mixed together in a large glass bowl

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’)

cranberry white chocolate tiffin mixture in a large glass bowl

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.

cranberry white chocolate tiffin mixture pressed into a lined baking tray

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.

melted white chocolate in a large glass bowl with a wooden spoon

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.)

cranberry white chocolate tiffin with melted chocolate poured over the top

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…

cranberry white chocolate tiffin with melted chocolate poured over the top and pink chocolate lines piped over for decoration

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!)

cranberry white chocolate tiffin with melted chocolate poured over the top and pink chocolate feathered for decoration

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.

Cranberry white chocolate tiffin triangles in a line

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!

Cranberry white chocolate tiffin triangles in a line

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 misskitchenmason@gmail.com.

 

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Cranberry white chocolate tiffin triangles in a line

 

Cranberry white chocolate tiffin triangles in a line

How to Make Cranberry White Chocolate Tiffin

How to Make Cranberry White Chocolate Tiffin

Yield: 24
Prep Time: 15 minutes
Additional Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Cranberry white chocolate tiffin is not only quick and easy to make - it also tastes off the charts delicious and would make a beautiful homemade gift! What are you waiting for?!

Ingredients

  • 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
  • Small Saucepan
  • 2 x Glass Bowls
  • 1 Piping Bag
  • Cocktail Stick

Instructions

  1. Lightly grease and line your baking tin with baking paper and set to one side.
  2. Crush the digestive biscuits in a food processor (or a bag with a rolling pin) until quite fine.
  3. Melt the butter, salt, golden syrup, sugar and milk powder in a saucepan set over a low heat. Once melted, pour over the crushed biscuits and mix through until it's like wet sand.
  4. Add the cranberries and mix once again until evenly distributed throughout the biscuit.
  5. Press the mixture firmly into the lined tin then place into the fridge for 45 mins to firm up.
  6. Break the white chocolate into a glass bowl and heat in the microwave in 10 second intervals, stirring well between each time. When two thirds melted - stir until it's completely melted. (Alternatively, place the bowl over a pan of barely simmering water set over a low heat and stir until melted.)
  7. Pour one quarter of the melted chocolate into a separate bowl and add a little red food colouring until it becomes pink in colour. Pour this into a piping bag.
  8. Pour the remaining melted white chocolate over the tiffin and smooth out until it's evenly covered.
  9. Working quickly, pipe diagonal lines of pink chocolate over the top, then feather it with a cocktail stick. (Draw lines up and then down and repeat all the way across.)
  10. Set in the fridge for at least 45 minutes. Cut into 24 triangles then store in an airtight container at room temperature. Consume with in 4-5 days.

Notes

*I used Horlicks. You don't need a whole tub - the little '1 drink' sachets will be plenty.

TIP: Run a sharp knife under hot water before slicing. This will melt through the chocolate preventing it from snapping into random shapes.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 249Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 64mgCarbohydrates: 29gFiber: 1gSugar: 24gProtein: 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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As featured on Julia’s Simply Southern Meal Plan Monday #195

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7 thoughts on “How to Make Festive Cranberry White Chocolate Tiffin”

  1. That really looks soo yummy

  2. Wow they look fantastic! Sound great too!

  3. missemzyy says:

    Yum!! These look delicious! Great for the upcoming holiday! Love the addition of malt- big fan! 🙂

    1. Aww thank you so much! Hope you give them a try 🙂

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