White Chocolate Tiffin

White Chocolate Tiffin
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This white chocolate tiffin recipe adds yet another to my arsenal of tiffins. And why not? They are cheap and a cinch to make, ready as soon as they’ve set – and are my most requested desserts of all. This is my first white chocolate slice recipe, anyway.

You could use strawberries, raspberries or cranberries, the latter making a white chocolate and cranberry tiffin which would be great for Christmas. I found the dried raspberries I used for my white chocolate and raspberry tiffin in the dried fruit section of the supermarket. They were much cheaper than the ones in the baking ingredients aisle. Some similar recipes use custard creams, but I use plain shortcake. This helps to avoid the finished white chocolate rocky road from being overly sweet.

The mini Jammie Dodgers make this white chocolate slice look so pretty, and they also help to intensify the fruity flavour and crunchy texture – whichever fruit you use. This makes a great contribution for a cake sale or party, or you could make a white chocolate cranberry tiffin as a Christmas gift.

Makes 12-24 pieces, depending on size

White chocolate tiffin ingredients

  • White chocolate, 500g
  • Shortcake biscuits, 200g
  • Rice Krispies, 50g
  • Dried berries, 50g (raspberries, strawberries or cranberries)
  • Mini Jammie Dodgers, 1 multipack (6 individual packs)
  • Sprinkles, to decorate

Equipment

How to make white chocolate tiffin

  • Before you begin, prepare a dish in which to chill the tiffin. A square or rectangular baking dish is ideal. Line the dish with a piece non-stick baking paper cut to size – because this makes it easier to remove the tiffin later.
  • Using a sharp knife, slice up the shortcake you have a mixture of small pieces, shards and crumbs. I do this by stacking 3 biscuits at a time then ‘shaving’ a slice off the edge. This breaks the biscuits into fragments as I slice.
  • Remove the mini Jammie Dodgers from their packs and make 2 piles of biscuits, each containing half the total, as some are for the tiffin and some for decoration. Cut each biscuit in one pile into quarters. Divide other half again into 2 equal quantities, then cut one pile in half and leave one pile whole. You should end up with half the biscuits in quarters, one quarter in halves and one quarter whole. Or thereabouts – it’s not an exact science…
  • Break the white chocolate into chunks and place in a large bowl. Melt the chocolate by microwaving in short bursts. It’s wise to begin with no longer than a minute. Stir well, then try 30 seconds, then 20, and so on. (If you haven’t done this before, start slowly with 20 seconds at a time.) It took about 2 minutes in total, stirring between each burst, to melt my 500g of chocolate. Once it is almost there, keep it out of the microwave. Just keep stirring, so the residual heat melts the remainder.
  • Once the chocolate has melted and is glossy and smooth, stir in the shortcake pieces, quartered mini Jammie Dodgers, rice krispies, and dried berries. Stir well so all the dry ingredients are coated with chocolate.
  • Spoon into the prepared dish and smooth the top. Working quickly, press the halved and whole mini Jammie Dodgers into the top to create an attractive pattern. Add some sprinkles for extra colour.
  • Chill until set, then remove from the fridge for a short while (half an hour, maybe less if your house is hot) before cutting into pieces.

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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