Chocolate Tiffin | Easy Scottish Dessert

Tiffin

Have you ever had chocolate tiffin? If you have, then you know the simple deliciousness from Scotland! If you haven’t, then sit tight and begin to fall in love with this chocolate tiffin recipe…

I have this habit of afternoon coffee – every afternoon. My mom has this habit of morsels at tea time and dessert after dinner when we’re traveling.

While one of us might be able to have self-control, when we’re together, we do it all, “sharing” along the way to feel a little less guilt.

At each afternoon coffee and tea time, we select the most delicious looking goodie. At one small coffee shop in Dufftown (pronounced Duff-tun) – in the heart of Scotland’s whisky tasting country – they had tiffin. We asked what it was and instead of explaining it to us, they offered us a chocolate tiffin sample and from that moment on we were hooked…

Chocolate Tiffin

Chocolate Tiffin

Tiffin is a chocolate morsel with cookie crumbs and dried fruit mixed in. It’s usually a combination of milk and dark chocolate. Traditionally, it’s made with tea biscuits or digestive crackers and raisins. yep, it’s that simple, but the combination of all these ingredients is far more amazing than you can imagine.

Finding variations of this, however, is normal – the most fun version was a cranberry, orange chocolate tiffin we enjoyed in Lerwick up on the Shetland Islands {that’s a fun video to watch by the way!}.

During the course of our Scotland trip, I googled and emailed myself a number of recipes, but this was always going to be the first one I made if only because of how easy it is!

Tiffin Ingredients

When I googled the tiffin recipe, one of the ingredients that stood out to me was golden syrup – corn syrup really. Trying to make the best decisions I can about what we eat, I tried to find an alternative.

Apparently you can use maple syrup, but maple syrup has a distinct flavor and I wasn’t sure the consistency would be the same. So down the rabbit hole I went.

During my research I stumbled on two things. First was this article by David Lebovitz on when to use corn syrup. He basically says that while we should avoid corn syrup (mostly because it’s just another form of sugar), some recipes need it.

Additionally, most recipes call for very little of the ingredient which is then divided by the servings. Second there are many kinds of corn syrup. Wholesome sweeteners makes a non-gmo, organic corn syrup, so that made me feel a ton better.

(side note – I found the sweetener at my local Sprouts market for $5.99 and then on sale from there. I have no idea why the Amazon price is so high!)

A No-Bake Chocolate Dessert

A few more tasty things. Most importantly, this is a super simple recipe that requires no baking, so it’s the perfect summer dessert! You can switch up the chocolate, the dried fruit, or even add chopped pecans (that’s what we’re going to do next).

Also, since it’s chocolate, it can be served with your beverage of choice. I fell in love with it with my afternoon coffee, but when we got home, Scotch seemed the perfect pairing. I think it’d be delicious with a good red wine. But if there are kids around, a big glass of milk will do just fine!

My recipe below is an American adaptation for a chocolate tiffin recipe with US measurements and ingredients that are readily available here in the States. Since things weren’t exactly the same, I was worried that it wouldn’t taste right.

When I took that first bite (13 seconds after pulling it out of the fridge), it was delicious but not exactly right. After it had come to room temperature, like how it’s served in Scotland, however, it tasted exactly as I remembered.

How to Keep Cookies Fresh?

This recipe is a great way to use up the last few cookies or dried fruit bits, but you want the ingredients to all be fresh – you’ll taste it otherwise.

If you ever have cookies, dried fruit, or nuts that aren’t getting eaten fast enough, you can easily avoid food waste by putting them in a sealed container and placing them in the freezer. Then when it’s time you enjoy them, you can simply let them come to room temperature.

The sealed container and the freezer slow down any processes that dry them out!

CHOCOLATE RECIPES

Chocolate lovers are serious about their love of chocolate – my husband is. And he’s a purest – he wants straight chocolate morsels rather than chocolate with a bunch of stuff added in!

Other favorite chocolate recipes in our house include this Mexican Chocolate Cake, these Chocolate Cinnamon Toast Crunch Bars, the best cakey brownies, and chocolate covered figs

Of course, you can’t skip 7 layer bars, mini s’mores tarts, and these mini chocolate chip cookies!

And if you’re a fan of white chocolate, or know someone who is, try this white chocolate bark! The dried fruit and nuts can be swapped out to fit the season or holiday!

For more stovetop dessert recipes, try one of these rice krispie treat variations!

Print Recipe
5 from 19 votes

TIFFIN

Tiffin is a Scottish morsel that needs to make its way to the US. Chocolate stuffed with cookie crumbs and dried fruit, it's simple to make and always hits the spot (taking me back to the Scottish Highlands in a heartbeat)! We love this tiffin recipe.
Prep Time10 minutes
Cook Time5 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Scottish
Keyword: chocolate, dessert
Servings: 12
Calories: 369kcal
Author: Luci Petlack

Ingredients

  • ½ cup butter cubed if cold
  • 2 tablespoons sugar
  • 2 tablespoons corn syrup
  • 4 teaspoon cocoa powder
  • cups crushed ginger snap crumbs
  • cup dried fruit raisins – traditional, dried cranberries and candied orange here
  • 2 cups semi-sweet chocolate chips

Instructions

  • In a saucepan, melt butter, sugar, corn syrup, and cocoa over low heat, mixing frequently. Add cookie crumbs and dried fruit – combine thoroughly. Spread mixture into 9×13 pan*.
  • In a microwave-safe bowl, heat chocolate chips in thirty second intervals, stirring between each interval. Continue until chocolate is completely melted.**
  • Spread melted chocolate evenly over cookie mixture. Place in refrigerator for at least one hour. Bars may not reach all sides/edges of pan.
  • Remove from refrigerator. Let sit a few minutes before cutting into small squares. 
  • STORAGE: Can be stored in airtight container at room temperature for up to 2 days. Can be stored in airtight container in the refrigerator for 1-2 weeks.

Notes

*Line a 9×13 (or large rectangle pan) with parchment paper or a silpat for easy removal. They’re fine without, but the square probably won’t look so perfect.
*It took me a total of 2 minutes.
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Recipe adapted from All|Recipes UK

Nutrition

Calories: 369kcal | Carbohydrates: 36g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 133mg | Potassium: 287mg | Fiber: 4g | Sugar: 23g | Vitamin A: 257IU | Vitamin C: 0.03mg | Calcium: 40mg | Iron: 3mg

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24 Comments

  1. 5 stars
    I am making these for the weekend treat!!
    Just returned from Scotland, so any thing Scottish is wonderful!!!
    I just made traditional shortbread!!
    Thank you for this new treat!!
    Take care

    1. I love it!! I hope you love them – we do My mom is actually in Scotland right now and I’m dying to make something to nibble on while I’m missing out on the visit!!!

  2. 5 stars
    Did you ever use gluten-free ginger snaps in this recipe? I have someone that’s gluten-free that’s coming to the book club For my book club meeting I’m going to make your recipe with the ginger snaps And the dried cranberries etc.and then I have another recipe that use the original digestive crackers with raisins…

    1. I didn’t try gluten free cookies in this recipe, but I can’t think of any reason why it wouldn’t work just as well!

      Very jealous of this book club meeting!!

      1. Please read the book and the Bookshop on the Shore as well… it’s not really a series but does continue the story somewhat with some of the same characters. My book club often tries to make the snacks in accordance with the theme of the book.

        1. 5 stars
          I requested the e-book right then from my library but haven’t gotten to read it until this week. I’m a little over halfway through and LOVE it. I can picture everywhere she’s talking about, all the scenery, the food, and the feeling of being in Scotland!

          Just wanted to send along my thanks for the recommendation; it’s wonderful. I have Bookshop on the Shore still on my holds list as well!

          I hope you are well.

    1. Hi Carol! You could use graham crackers, but I don’t think the graham crackers will provide the same crunchy bits that the ginger snaps do. I’m guessing it’ll still be quite delicious, however!

  3. 5 stars
    Where do I buy the candied orange and did you use both the dried cranberries and the candied orange … did you add nuts if so what kind? I’m doing a Book Club Night and we read “The Bookshop on the Corner “ and it takes place in Scotland so I’m trying to have Scottish desserts

    1. Hi Carol! I think I need to check out this book IMMEDIATELY! I thought I’d read it years ago and wasn’t a big fan, but then I looked it up to make sure and it’s a different book and a series!! Yes, I use both the cranberry and orange. Some grocery stores sell candied orange in the baking aisle. If not there, you might try a specialty store or just buying it online. I didn’t add nuts, but you could. if you wanted to get creative. Pecans or walnuts are my go tos with chocolate!

  4. 5 stars
    Oh my, oh my, I never knew about tiffin, it sounds wondeful. I can think of so
    many delicious combinations. Thank you for this treat, Luci!

    1. I don’t know why this isn’t a well known secret; it’s positively delicious. I can’t wait to hear what combinations you try and what you like best!! xo Luci

  5. 5 stars
    Did you sprinkle the top with extra Ginger Snap cookie crumbs? I didn’t see this in your recipe? Thanks!

      1. 5 stars
        Just found your recipe for the chocolate tiffin, you mentioned in a reply to a comment that you added a note to the “recipes notes” that you sprinkled extra ginger snap crumbs to the top. Could not find this note. Is this plain ginger snap crumbs sprinkled on top of chocolate or below the melted chocolate?

        1. Hi Margaret! I had older photos for this recipe that showed the cookie crumbles on top of the chocolate, so as a finishing touch. For the latest photos, I omitted the crumbles purely because I thought these looked great without – so the choice is up to you. If you do want the crumbles, they will be the last step – adding after the chocolate, fruit, and crumbles are in the pan.

  6. 5 stars
    Great recipe but please, for the love of your tastebuds, buy Golden Syrup for this recipe!! It is made from sugar, not corn, and has a very distinct flavor which is a must for tiffin! Buy it in most major liquor stores or World Markets. Also tastes great on bread and butter for a very sweet treat.

    1. I didn’t know World Market sold golden syrup. I wasn’t ever able to find it when I looked at my markets. The corn syrup I used didn’t taste bad, just not a fan of the ingredient in general! Trying to make due to get my Scottish treat fix! 🙂

  7. 5 stars
    Oh, how fun! It looks delicious, and I can’t wait to try it. I’m also with you on the corn syrup. I do use it in some recipes. In my own research I’ve found that light corn syrup is okay (or as okay as any sugar is). It’s the high-fructose stuff that’s really not good for you.

  8. 5 stars
    I’ve never hear of tiffin before but it looks and sounds amazing! Love the story behind creating this recipe as well!

  9. 5 stars
    Chocolate tiffin is one of my favourite treats. It’s so good with a cup of tea.I love the idea of using ginger snaps to switch it up a bit, can’t wait to make these. Thanks so much for sharing your recipe.

5 from 19 votes (5 ratings without comment)

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