Honeycomb Tiffin

Honeycomb Tiffin
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I’m more than just a little bit in love with these refrigerator cakes. Not least this honeycomb Rocky Road recipe. Dreaming up new recipes has become something of hobby of mine over the last few years, which is just how this honeycomb tiffin came about. (Not to mention dreaming of eating them.)

This honeycomb – or Crunchie – tiffin recipe combines Cadbury Crunchies, Rolos and Rich Tea biscuits with lashings of melted chocolate. I could probably eat this entire fridge cake by myself. Alas, I never get the chance. Desserts using Crunchie bars (or any other kind of chocolate, really)? Yes please.

Apparently there is some kind of Costa chocolate tiffin containing Crunchie bars. or honeycomb. I wouldn’t know, as I eschew high street coffee shops wherever possible in favour of the lovely little establishments we’re lucky enough to have locally. All I can say is – does Costa’s contain Rolos too?

This is indeed a great gift for someone you love. They will be delighted that you’ve slaved for hours to create something handmade. There is absolutely no need to tell them that it actually only took a matter of minutes, is there? With no golden syrup or butter or even baking to faff about with, this Cadbury Crunchie recipe for tiffin is so simple and quick to make.

Tiffins also make a great alternative to the tray bake type cake when the school demands home-baked confections to sell during summer or Christmas fairs. So much less effort, and often, so much more flavour. As long as there isn’t a heatwave, you should be safe with a no bake slice of something delicious.

I use Rich Tea instead of digestive biscuits, just because I like to mix things up a bit. You can of course use whatever you like, or have in the store cupboard. Or even going a bit stale in the biscuit tin. This should liven up any that are slightly past their best, as well as giving you a sugar rush.

Makes 12-24 pieces, depending on size

Honeycomb tiffin ingredients

  • Milk chocolate, 400g (or you could use dark or combine both)
  • Rich Tea fingers (or biscuits), approx 100g, broken into small pieces
  • Crunchie bars, about 100g, broken or chopped into small shards
  • Rolos, approx 100g, halved
  • Sea salt (optional)

Equipment

How to make Honeycomb Tiffin

  • Line a ceramic square or rectangular dish with a sheet of baking parchment.
  • Melt the chocolate ( I do this in the microwave in short bursts, stirring often, & it always works fine. If you like, check out my complete guide to making tiffin for more on this).
  • Leave the chocolate to cool to as close to room temperature as possible, then stir in the biscuit pieces, Crunchie shards, and Rolo halves.
  • If using, grind a light sprinkling of sea salt over the top, then refrigerate until set.
  • If possible, remove from the fridge for a while to soften a little before cutting (with a knife warmed in a jug of hot water is best) into bars or squares, then chill again until ready to eat.

Great as a snack anytime, anywhere.

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Note –  This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an Amazon Associate, I earn from qualifying purchases. 

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Filed Under: No Bake Slices