There are some desserts that just stop you in your tracks. The ones that make your eyes widen and your mouth water before you’ve even taken a bite. This Biscoff Tiffin is absolutely one of those showstoppers! A perfect blend of crunchy biscuits, smooth chocolate, and that unmistakable caramelized spice flavor that only Biscoff can deliver. The best part? It requires zero baking!
I first stumbled upon the magic of adding Biscoff to tiffin when I had some leftover spread in my cupboard and thought, “why not?” The result was so incredible that I’ve been perfecting this recipe ever since, and today I’m sharing my ultimate version with you.
What is Tiffin?
For those who might be wondering, tiffin is a no-bake chocolate treat that originated in Scotland. Traditionally made with crushed biscuits, chocolate, syrup, and often dried fruit or nuts, it’s similar to what some might call chocolate biscuit cake or refrigerator cake.
What makes my Biscoff version special is the addition of that caramelized cookie butter flavor that transforms this simple treat into something truly extraordinary. Trust me when I say this recipe has converted even the most skeptical of my friends into Biscoff devotees!
Why You’ll Love This Recipe
- Absolutely no baking required – perfect for summer days when you don’t want to turn on the oven
- Only 7 ingredients – most of which you probably already have in your cupboard
- Make-ahead friendly – actually tastes even better after a day in the fridge
- Customizable – I’ll share some of my favorite variations below
- Guaranteed crowd-pleaser – I’ve never brought this to a gathering without being asked for the recipe
Ingredients You’ll Need
Here’s everything you’ll need to make this dreamy Biscoff Tiffin:
| Ingredient | Amount | Notes |
|---|---|---|
| Digestive biscuits | 300g (about 20 biscuits) | You can substitute with graham crackers if needed |
| Unsalted butter | 150g | Using unsalted allows you to control the saltiness |
| Golden syrup | 3 tablespoons | Light corn syrup works as an alternative |
| Biscoff spread | 200g | The smooth version works best for this recipe |
| Milk chocolate | 200g | Good quality makes a difference here |
| White chocolate | 100g | For the marbled topping |
| Biscoff biscuits | 8-10 | For decoration and that extra crunch |
Equipment Needed
- 8×8 inch (20×20 cm) square baking tin
- Parchment paper
- Large saucepan
- Wooden spoon
- Bowl for melting chocolate
- Spatula
- Knife for cutting
Step-by-Step Method
Getting this Biscoff Tiffin ready is wonderfully straightforward! Here’s how I do it:
Preparing Your Base
- Line your tin – Start by lining your 8×8 inch baking tin with parchment paper, leaving some overhang on the sides to help with lifting out the finished tiffin later.
- Crush your biscuits – Place the digestive biscuits in a ziplock bag and crush them using a rolling pin. I aim for a mixture of fine crumbs and chunky pieces for the best texture. You want some small pieces remaining for that perfect bite!
- Prepare the binding mixture – In a large saucepan over low heat, melt together the butter, golden syrup, and 150g of the Biscoff spread (reserving 50g for the topping). Stir continuously until you have a smooth, combined mixture.
- Mix it all together – Take the pan off the heat and add your crushed biscuits. Fold everything together until all the biscuit pieces are coated in the gorgeous Biscoff mixture.
Creating The Base Layer
- Transfer to your tin – Pour the mixture into your lined baking tin and press down firmly using the back of a spoon to create an even, compact layer.
- Initial chill – Pop this in the fridge for about 20 minutes while you prepare the topping. This helps the base firm up a little before adding the chocolate layers.
Making The Topping
- Melt the milk chocolate – Break your milk chocolate into pieces and melt it either in the microwave in 30-second bursts, stirring in between, or over a bain-marie (a bowl placed over a pan of gently simmering water).
- Add more Biscoff – Once melted, mix in the remaining 50g of Biscoff spread. This creates a beautiful Biscoff-infused chocolate layer that’s just divine!
- Create the first topping layer – Pour this mixture over your chilled base and spread it out evenly with a spatula.
- Add white chocolate swirls – Melt your white chocolate and drizzle it over the milk chocolate layer. Use a skewer or the tip of a knife to create pretty swirls by lightly dragging through both chocolate layers.
- Add Biscoff biscuits – Crush some Biscoff biscuits and sprinkle them over the top, pressing them in slightly so they stick to the chocolate. You can also place whole or halved biscuits decoratively on top.
Chilling and Serving
- The waiting game – Return the tin to the fridge and leave to set for at least 3 hours, or ideally overnight. I know it’s tempting to rush this step, but trust me, patience pays off here!
- Cutting into squares – Once fully set, lift the tiffin out of the tin using the parchment paper overhang. Use a sharp knife dipped in hot water (and wiped dry) to cut into 16 squares.
Storage Tips
This Biscoff Tiffin keeps beautifully in an airtight container in the fridge for up to a week – if it lasts that long! I find the flavors actually develop more after a day or two.
You can also freeze portions for up to 3 months. I like to wrap individual squares in parchment paper before placing them in a freezer bag – perfect for when those unexpected sweet cravings hit!
Variations to Try
I’m always experimenting with my Biscoff Tiffin recipe. Here are some variations I’ve tried and loved:
Biscoff Rocky Road
Add 50g mini marshmallows and 50g roughly chopped nuts (I love hazelnuts with Biscoff) to the biscuit mixture for a Biscoff Rocky Road experience.
Biscoff Raisin Tiffin
If you’re a fan of fruit in your tiffin, try adding 75g raisins or dried cranberries to the biscuit mixture. The fruity sweetness pairs surprisingly well with the spiced caramel notes of the Biscoff.
Triple Chocolate Biscoff Tiffin
Add 50g white chocolate chips and 50g dark chocolate chips to the biscuit mixture before pressing into the tin. This creates delightful pockets of melty chocolate throughout.
Salted Biscoff Tiffin
Sprinkle a little sea salt over the chocolate topping before it sets. The salt enhances the caramel flavor of the Biscoff beautifully.
Troubleshooting Tips
| Problem | Possible Cause | Solution |
|---|---|---|
| Tiffin too crumbly | Not enough binding mixture | Make sure butter and Biscoff spread measurements are accurate |
| Chocolate layer cracking when cut | Chocolate too cold when cutting | Allow to sit at room temperature for 15 minutes before cutting |
| Base mixture too sticky | Too much golden syrup | Ensure your tablespoon measurements are level |
| Chocolate not setting properly | Fridge not cold enough or insufficient chilling time | Ensure your fridge is at the correct temperature and allow at least 4 hours setting time |
| Uneven swirls | White chocolate too hot or set too quickly | Make sure white chocolate is melted but not too hot, and work quickly |
Serving Suggestions
While these Biscoff Tiffin squares are absolutely perfect on their own, here are some of my favorite ways to serve them:
- With a scoop of vanilla ice cream for a luxurious dessert
- Alongside a hot cup of coffee – the bitterness complements the sweetness perfectly
- With a glass of cold milk for that classic cookies-and-milk combination
- As part of an afternoon tea spread with some fresh berries on the side
- Crumbled over Greek yogurt with a drizzle of honey for a decadent breakfast treat
Perfect For Every Occasion
I’ve made this Biscoff Tiffin for all sorts of occasions:
- Bake sales – They sell out first every time!
- Picnics – They travel well and don’t melt as easily as some desserts
- Gifts – Wrapped in parchment paper and tied with string, they make a lovely homemade gift
- After-school treats – My nieces and nephews absolutely adore them
- Holiday cookie platters – The spiced notes in Biscoff make them feel festive
Why This Recipe Works
The secret to this perfect Biscoff Tiffin lies in the balance. The crunchy biscuit pieces provide texture, while the Biscoff spread adds that distinctive caramelized spice flavor that makes this treat so addictive. The chocolate topping gives a satisfying snap when you bite into it, and the subtle hint of golden syrup brings everything together with just the right amount of sweetness.
I’ve tested this recipe countless times, adjusting the ratios of ingredients until I found the perfect balance. Too much butter makes it greasy, too little Biscoff and you lose that distinctive flavor, but this recipe hits the sweet spot every time.
The History Behind The Recipe
While traditional tiffin has been around for decades, the addition of Biscoff is a relatively new twist. Lotus Biscoff spread, made from those deliciously spiced caramelized biscuits, has taken the baking world by storm in recent years.
I first came across Biscoff spread while traveling in Europe and was instantly hooked by its unique flavor – somewhere between caramel, cinnamon, and gingerbread. When I returned home, I started experimenting with it in various recipes, and this tiffin version quickly became a favorite among friends and family.
Nutritional Information
While this is definitely a treat and not an everyday snack, here’s the approximate nutritional information per square (based on cutting into 16 pieces):
| Nutrient | Amount per square |
|---|---|
| Calories | 285 kcal |
| Fat | 16.5g |
| – of which saturates | 9.2g |
| Carbohydrates | 30.1g |
| – of which sugars | 21.3g |
| Protein | 3.2g |
| Salt | 0.3g |
Frequently Asked Questions
Can I make this recipe gluten-free? Yes! You can use gluten-free digestive biscuits and check that your Biscoff spread is certified gluten-free (though be aware that traditional Lotus Biscoff contains wheat).
What can I use instead of golden syrup? Light corn syrup works well, or honey can be used although it will add a different flavor note.
My chocolate always cracks when I cut the tiffin. How can I prevent this? Let your tiffin sit at room temperature for about 15 minutes before cutting. Also, heat your knife blade under hot water, wipe it dry, and then cut. Clean and reheat the knife between cuts.
Can I use dark chocolate instead of milk chocolate? Absolutely! Dark chocolate works beautifully and creates a less sweet version that many people prefer.
How do I know when my biscuits are crushed enough? You want a mixture of textures – some fine crumbs and some larger pieces about the size of a pea. This gives the best contrast in the final tiffin.
Can I add nuts to this recipe? Definitely! Chopped hazelnuts, almonds, or pecans work particularly well with the Biscoff flavor.
Is it possible to make this recipe vegan? Yes, use dairy-free butter and vegan chocolate. Most Biscoff spread is naturally vegan, but always check the packaging.
Why is my tiffin base too soft? Make sure you’ve used the correct quantities of ingredients and allowed enough chilling time. If it’s still too soft, you may need to add a few more crushed biscuits.
How long does Biscoff Tiffin last? Stored in an airtight container in the fridge, it will last up to 7 days. The flavor actually improves after a day or two!
Can I use crunchy Biscoff spread instead of smooth? Yes, though the smooth variety melts more consistently. If using crunchy, you might need to warm it a little first to make it easier to incorporate.
A Few Final Tips
After making this recipe dozens of times, I’ve picked up a few extra tips that really make a difference:
- Temperature matters – When melting your chocolate, be careful not to overheat it. Chocolate melts at a relatively low temperature and can seize if it gets too hot.
- Quality ingredients – While you can make this with any chocolate, using good quality chocolate with a higher cocoa content really elevates the final result.
- Patient pressing – Take your time when pressing the biscuit mixture into the tin. The more compact it is, the better your tiffin will hold together when cut.
- Creative gifting – These make wonderful homemade gifts. I often cut them into squares, stack them with parchment paper between each layer, and present them in a pretty tin or box tied with ribbon.
- Mindful measuring – The balance of ingredients is key here, so try to measure accurately, especially the golden syrup and Biscoff spread.
I hope you enjoy making (and eating!) this Biscoff Tiffin as much as I do. It’s become one of my signature treats, requested time and again by friends and family. There’s something truly magical about the combination of crunchy biscuits, smooth chocolate, and that distinctive Biscoff flavor that keeps everyone coming back for more.
If you give this recipe a try, I’d love to hear how it turns out for you. Happy no-baking!
