Oreo Tiffin

Oreo Tiffin
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I though perhaps I was done with time saving, easy tiffins before I made this Oreo Tiffin recipe – but, oh no, not yet! They’re so easy to make and such crowd pleasers – a hit with adults and kids alike. I browsed the biscuit aisle for inspiration – and Oreos hit me.

Of course. Oreos are so popular – as well as ubiquitous. There are plenty of Oreo recipes around, of course, but they’re mainly for a cheesecake or Oreo cake, rather than an easier-to-make Oreo traybake recipe. Can you believe that when I was growing up we didn’t even have Oreos in the UK? They were just cookies we read or heard about in American books, films or songs. A more faraway place then, than it is now.

This Oreo cake is made with a mix of original and golden Oreos, for a twist, as well as some cornflakes for added crunch and to echo those butter coloured biscuits. Milk chocolate too, of course. There is nothing else – no golden syrup, maple syrup or anything else to make a sticky mess. Except sprinkles, if you want to add some.

The burning question is – can anyone resist eating an Oreo the way I do? Separate the biscuit base from the top, scrape off the filling with your teeth and eat that before devouring the biscuits. Oh, and of course I dunk them sometimes instead.

Here is is – Oreo Rocky Road or tiffin. Oreo tray cake or refrigerator cake. Whatever you call it, sharing is optional…

Oreo tiffin ingredients

  • Milk chocolate, 400g
  • Original Oreos, 1 pack, chopped
  • Golden Oreos, 1 pack, chopped
  • Cornflakes, 30g
  • Sprinkles, to decorate

Equipment

How to make Oreo Tiffin

  • Line a suitable square or rectangular dish with a sheet of greaseproof baking paper.
  • Melt the chocolate ( I do this in the microwave in short bursts, stirring often, & it always works fine. I start with a 30 second burst, then 20, then 10 – if needed).
  • Stir the Oreo pieces and cornflakes into the melted chocolate, then mix well.
  • Press the mixture down into the prepared dish. Add sprinkles over the top if you like before chilling to set.
  • If possible, remove the fridge cake for a while before cutting 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.

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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