Chocolate biscuit cake / Tiffin

Hey everyone! Hope you are all well. Very simple recipe for you today which involves no baking. Perfect to use up some of your favourite goodies you have around the house. Or if you still have loads of Easter eggs, this is ideal!

With this recipe you can change up the ingredients to whatever you have. Stick with the dark/milk chocolate, condensed milk and butter then add in anything else. This is what I love so much about the recipe.

I was going with a caramel vibe in mine. You can do exactly as I do because its delicious or you can play around to your liking. I used half biscoff, half digestive biscuits in mine. I also used some caramel fudge pieces, Maltesers and catch bars! Catch bars are a creamy caramel bar with crispy rice pieces. They worked so well in the fridge cake.

Keep your biscuit cake in an airtight container in the fridge.If you want to make it last even longer, wrap it in some cling film. You can freeze these portions wrapped in clingfilm too. This will last for a long time! Unless you eat it all…

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Tiffin/ Chocolate biscuit cake

Prep time: 20 minutes

Chill time: 3-4 hours (Or overnight)

Servings: 12-16

Ingredients

  • 215g Dark chocolate
  • 215g Milk chocolate
  • 215g Condensed milk
  • 200g Butter
  • 120g Biscoff biscuits
  • 120g digestive biscuits
  • 80g Fudges pieces
  • 3 Catch bars (http://catchbar.com Incase you didn’t know)
  • 80g maltesers
  • Handful white chocolate (Decoration)

Optional top

  • 150g Chocolate
  • 50g Cream

Directions

  1. Line a baking dish with parchment paper. I used a 9×9 square dish.
  2. In a bowl, roughly brake up biscuits into different size pieces, add in your extra ingredients you are using. Eg. Fudge,chocolate bars, Maltesers.
  3. Melt chocolate, butter and condensed milk on a double boiler in a big mixing bowl. Use a gentle heat. Constantly mixing.
  4. Once just combined, remove from the heat so it dosent get too hot. I removed mine when there was still a few little pieces of butter slowly melting in. You don’t want the mixture too hot or your chocolate pieces will melt instantly or your mix could split.
  5. Add all your dry mix into the chocolate and mix in. I leave a little of the dry mix behind to top my biscuit cake.
  6. Press mix into your lined tray making sure there are no air bubbles.
  7. Flatten out your mix as much as possible. I used a little spatula to do this.
  8. This step is optional If you want to melt some extra chocolate for the top with a little cream to give you a smooth top you can. It’s what I did. I melted the two together in the microwave and poured it on top of my mix. Then I scattered my extra dry mix on top.
  9. Set in the fridge for 3-4 hours or overnight.
  10. Portion up into the size pieces you like.
  11. Take a snap and Enjoy!!

If you make this recipe I would love for you to tag me on Instagram!#Gills_bakesandcakes @Gills_bakesandcakes

Gill

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