| | | | |

Easy No-Bake Crunchie Tiffin – Honeycomb Fridge Cake

An easy no-bake Chocolate tiffin recipe that everyone will love. Crunchie Tiffin is a delicious sweet treat that is easy-to-make and great for getting kids involved in the kitchen.

An overhead view of Crunchie Tiffin arranged in a random pattern. With yellow flowers and Crunchie bars as decorations.

What Makes This Recipe Great!

  • No-Bake – Create a sweet treat that doesn’t require turning on the oven.
  • Quick Prep Time – You just have to wait for it to set.
  • Get the Children involved – Kids love to join in and make this recipe, you just need to help out with the melting part.

About This Recipe – In More Detail

Crunchie Tiffin is a fridge cake that doesn’t require baking. Originating in the UK, Tiffin is a popular recipe that’s really easy to make and perfect for serving up at family gatherings. If you’ve never heard of it, it’s similar to a rocky road recipe, but usually includes the additions of dried fruit and doesn’t include marshmallows. It’s also known as Fridge Cake.

However, the great thing about Tiffin is that you can make your own additions, remove the things you don’t like and switch it up to suit your preference.

I’ve made this Crunchie Tiffin recipe using Ginger Biscuits, Crunchie Pieces and Raisins. As well as using dark chocolate and Milk chocolate in the mixture, I have made it extra special by drizzling the the top of the tiffin with white chocolate, which makes it look really eye-catching.

It doesn’t require much work either, you simply melt and mix, letting the fridge do most of the work in setting it hard before you cut it up into no-bake slices for everyone to enjoy. You can serve it up for parties, bake sales and edible gifts, or simply treat yourself to a delicious indulgent snack. It’s freezer-friendly too!

And, if you live somewhere in the world where you can’t obtain golden syrup or Crunchie bars, don’t worry! You can still enjoy this recipe by making your own golden syrup and homemade honeycomb. I even have a recipe for Ginger Biscuits too, so you can really go to town and make everything from scratch!

A hand is holding a slice of Tiffin up to the camera to show the filling. In the background there are more Tiffin slices and decorations.

Equipment Needed

  • 20x20cm (8×8 inch) Square Baking Tin – A square tin with sides, that’s lined with baking paper (leave a little extra overhang for lifting), we use the tin to shape and set the Honeycomb Tiffin in .
  • Rolling Pin – used to crush both the crunches and biscuits. Place the ingredients inside a food bag and gently crush them into pieces.
  • Large Mixing Bowl – a large bowl is used to mix the Tiffin inside. Make sure you have one big enough to comfortably hold all of the ingredients.
  • Wooden Spoon/Rubber Spatula – used for mixing the ingredients, stirring as you melt, and pressing the mixture down into the tin.
  • Large Microwave-safe Bowl/Large Saucepan – you can choose to melt the ingredients using a saucepan on the stove top or in a heatproof bowl, using the microwave in 10-15 second blasts. Whichever is easiest for you.
  • Small Saucepan/Small Heatproof Bowl – For melting the white chocolate drizzle in the same way as milk chocolate mixture.

Ingredients

A labelled photo with all the ingredients needed to make Crunchie Tiffin slices.
  • Crunchie Bars – Crunchies are made by Cadbury’s chocolate. They have a honeycomb-like centre, that is surrounded by a milk chocolate layer.
  • Milk Chocolate / Dark Chocolate – I use a mixture that is melted together to create a rich chocolate sauce which coats all of the Tiffin add-ins. Choose a good quality chocolate for the best results.
  • Butter – I always recommend using an unsalted butter, especially in sweet recipes. You can then control the amount of salt you use in the recipe if you wish to add it for seasoning and flavour enhancement.
  • Golden Syrup – A super-sticky amber-coloured sugar syrup that is the glue to hold everything together.
  • Gingernut Biscuits – Also known as Gingersnap or simply ginger biscuits. After trialling a few different biscuit options, I really like the flavour combination of ginger and the Crunchie bars together.
  • Raisins – To make it closer to original tiffin, I chose to add raisins for a chewy fruity addition. If you don’t like them, you can choose to omit them completely or replace with your own add-in option.
  • White Chocolate – While it isn’t necessary, the white chocolate on top makes this Tiffin extra special and look beautiful too.

Additions and Substitutions

Substitutions:

  • Crunchie Bars – Crunchies are basically Cinder Toffee (Also known as Hokey Pokey) so you can make your own Cinder Toffee, purchase it from a confectioners or use your favourite chocolate bar in it’s place.
  • Gingernut Biscuits – You can choose a more traditional route and choose Digestive biscuits instead of ginger biscuits if you wish. You can also substitute with different type of biscuits such as Rich Tea biscuits, chocolate chip cookies or Graham crackers.
  • Golden Syrup – If you cannot find it in the shops, you can make your own golden syrup or use honey in it’s place. Honey isn’t as sticky however, so you may find the end result a little more crumbly but it’ll still taste great!

Additions:

  • Salt – If you like to add a little salty seasoning to your sweet recipe, you can add a little salt to the melted mixture or sprinkle some salt flakes on top of the bars.
  • Marshmallows – Make your tiffin more like a rocky road by adding some Marshmallows. Just be careful to adjust the other ingredients accordingly as everything must still be covered in the melted mixture for the Tiffin slices to hold together.
  • Dried Fruit – You can add other dried fruit to your Tiffin bars to suit your tastes, just be careful to reduce the amount of existing add-ins, so that everything gets covered.
  • Nuts – If you want a little extra bite, add some crushed nuts to the mix.


Step-By-Step Guide – How To Make Crunchie Tiffin


Step 1: Preparing the Baking Tin

  • Lining the Baking Tin:
    • Line a 20x20cm (8×8 inch) Baking Tin with baking paper, ensuring there’s an overhang on the sides to make it easier to lift from the tin later.

Step 2: Crushing Ingredients

  • Crushing Crunchie Bars and Gingernut Biscuits:
    • Place half of the Crunchie Bars and all of the Gingernut Biscuits inside separate food bags.
    • Gently crush them into small chunks and pieces using a rolling pin.
A 20cm square baking tin lines with baking paper.
A hand is using a rolling pin to crush ginger biscuits into pieces inside of a plastic food bag.

Step 3: Mixing Dry Ingredients

  • Combining Dry Ingredients:
    • In a large mixing bowl, combine the crushed Crunchie Bars, crushed Biscuits, and raisins, ensuring even distribution.
A hand is using a pink spatula to mix the dry ingredients of the Tiffin together inside a glass bowl.

Step 4: Preparing Wet Ingredients

  • Melting Chocolate and Butter:
    • In a heatproof bowl or large saucepan, add the unsalted butter, milk chocolate, dark chocolate, and golden syrup.
    • Heat in 10-15 second bursts in the microwave (stirring after each time) or over low heat on the stovetop until all ingredients are melted together.
    • Allow the melted chocolate mixture to cool slightly before proceeding.
An overhead view of a saucepan with dark chocolate, milk chocolate, butter and golden syrup inside.
A hand is using a pink spatula to mix the melted chocolate ingredients together.

Step 5: Mixing Wet and Dry Ingredients

  • Combining Wet and Dry Mixtures:
    • Pour the melted mixture into the bowl with the dry ingredients.
    • Mix until everything is well coated and evenly combined.
A hand is using a pink spatula to mix the Tiffin mixture together inside a glass bowl.

Step 6: Assembling the Tiffin

  • Pressing into Baking Tin:
    • Tip the tiffin mixture into the lined baking tin, pressing it down firmly and evenly using the back of a spoon or a spatula to eliminate any air gaps.
A hand is using a pink spatula to press the Tiffin mixture evenly inside a lined baking tin.

Step 7: Decorating and Chilling

  • Adding Crunchie Bar Pieces:
    • Break the remaining half of the Crunchie Bars into small pieces and sprinkle them evenly over the top of the tiffin mixture, gently pressing them down.
  • Drizzling White Chocolate:
    • Melt the white chocolate in a small saucepan or microwave-proof bowl as before and drizzle it over the top of the tiffin. You can add some freeze-dried raspberry pieces too for extra decoration.
Two hands our pressing broken Crunchie pieces into the top of the Tiffin mixture inside a baking tin.
A hand is using a small fork to drizzle melted white chocolate over the top of the Tiffin slab inside a baking tin.

Step 8: Chilling and Setting

  • Refrigerating the Tiffin:
    • Cover the tin with clingfilm and place it in the fridge to chill and set for about 2 hours.
The finished Tiffin in a baking tin sprinkled with freeze dried raspberries.

Step 9: Cutting and Serving

  • Removing from Tin and Cutting:
    • Once set, remove the tiffin from the fridge and lift it out of the tin using the overhanging paper.
    • Place the tiffin slab on a chopping board and cut it into slices using a sharp knife.
  • Serving or Storing:
    • Serve immediately or store in an airtight container for later enjoyment.

FAQ

Why is it important to line the baking tin with parchment paper?

Lining the tin with parchment paper makes it easier to lift the tiffin out once it’s set. This prevents it from sticking to the tin and helps maintain its shape when slicing.

Can I speed up the chilling process by placing the tiffin in the freezer?

While it’s possible to speed up the chilling process by placing the tiffin in the freezer, be cautious not to freeze it solid. A shorter chill time in the freezer, such as 30 minutes to an hour, should suffice.

Can I skip the white chocolate drizzle on top?

The white chocolate adds extra flavour and decoration, but if you don’t want to add it, you can choose to leave it out.


Pro Tips and Guidance

  • Even Crushing: When crushing the Crunchie Bars and Gingernut Biscuits, aim for evenly sized pieces that aren’t too big or small. You don’t want to make biscuit crumbs as it will ruin the crunchy texture, but do keep the pieces small, otherwise the Tiffin will not hold together.
  • Gentle Melting: When melting the chocolate and butter mixture, do so gently to avoid burning the mixture or overheating. Use low heat on the stovetop or short bursts in the microwave, stirring frequently.
  • Firm Pressing: When pressing the tiffin mixture into the baking tin, press down firmly and evenly to remove the air gaps. This helps the tiffin set properly and prevents it from crumbling when you come to slice it.
  • Clean Cuts: When cutting the chilled tiffin into slices, use a sharp knife that has been heated under hot water for clean and neat cuts. Wipe the knife clean between cuts will also help to maintain a tidy appearance.

A hand is lifting a Crunchie Tiffin bar from the top of a stack of them.

Storage

  • Storage: Once the tiffin has been prepared and sliced, store it in an airtight container at room temperature It will keep for up to 5 days, If the weather is hot, it’s best to store your Tiffin slices in the fridge to prevent it from melting.
  • Freezing – Wrap the slices up individually and store it in the freezer for up to 2 months. Allow it to defrost in the fridge before eating. You may find that the texture changes slightly as the biscuits might not maintain their crunch, but it will still be delicious.

Check Out These No Bake Recipes

A front view of cut slices of Malteser Tiffin on a lilac background.

Maltesers Tiffin

Another Tiffin recipe, but this time with Maltesers. A great fridge cake option.

An overhead view of Cinder Toffee piled into a rectangle tin surrounded by more pieces.

Chocolate Cinder Toffee

If you want to make your own Cinder Toffee to use in this recipe, here is an easy one for you.

A hand holding a slice of Biscoff Rocky Road to show the filling.

Biscoff Rocky Road

Rocky road is similar to Tiffin and this rocky road uses lots of Biscoff flavours combined with white chocolate.

Download your Free US/UK Conversion Kit

+ Bonus Baking Tin Converter!

A graphic with text which previews the US/UK conversion kit and baking tin converter.

Easy No-Bake Crunchie Tiffin – Honeycomb Fridge Cake

5 from 3 votes
An easy-to-make Fridge cake that the whole family will enjoy. Crunchie Tiffin is packed with flavours and makes a delicious no-bake slice that's great for treats, bake sales and parties.
Print Recipe Pin Rate Save
Course: Dessert, party, Snack
Cuisine: British
Prep Time: 20 minutes
Setting Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 16 Slices
Calories: 368kcal

Ingredients
  

  • 250 g Crunchie Bars
  • 180 g Milk Chocolate
  • 180 g Dark Chocolate
  • 120 g Butter, unsalted
  • 150 g Golden Syrup
  • 200 g Gingernut Biscuits
  • 100 g Raisins
  • 50 g White Chocolate

Instructions

  • Line a 20x20cm (8×8 inch) Baking Tin with baking paper, leaving an overhang on the sides to make it easier to lift from the tin later.
  • Place half of the Crunchie Bars and all of the Gingernut Biscuits inside two separate food bags and gently crush them into small pieces using a rolling pin.
  • In a large mixing bowl, combine the crushed Crunchie Bars, crushed Gingernut Biscuits, and raisins, mixing everything together evenly.
  • Add the raisins to the bowl and mix everything together so that they are evenly distributed.
  • In a heatproof bowl or large saucepan, add the butter, milk chocolate, dark chocolate, and golden syrup. Heat in 10-15 second bursts in the microwave (stirring after each time) or over low heat on the stovetop, stirring gently until all the ingredients are melted together.
  • Allow the melted mixture to cool slightly, and then pour it into the bowl with the dry ingredients and mix until everything is well coated.
  • Tip the tiffin mixture into the lined baking tin and press it down firmly and evenly using the back of a spoon or a spatula to eliminate any air gaps.
  • Break the remaining half of the Crunchie Bars into small pieces and sprinkle them evenly over the top of the tiffin, gently pressing them down into the mixture.
  • Melt the white chocolate in a small saucepan or microwave-proof bowl as before and drizzle it over the top of the tiffin.
  • Cover the tin with clingfilm and place it in the fridge to chill and set for about 2 hours.
  • Once set, remove from the fridge and lift out of the tin using the overhanging paper.
  • Place the tiffin slab on a chopping board and cut it into slices using a sharp knife.
  • Serve immediately or store in an airtight container for later.

Recipe Notes

  • Even Crushing: Crush Crunchie Bars and Gingernut Biscuits into evenly sized pieces—not too big or small. Avoid crumbs for the right texture but keep pieces small for proper cohesion.
  • Gentle Melting: Melt chocolate and butter gently to avoid burning or overheating. Use low heat on the stove or short microwave bursts, stirring frequently.
  • Firm Pressing: Press the tiffin mixture into the tin firmly and evenly to remove air gaps. Proper pressing ensures proper setting and prevents crumbling when sliced.
  • Clean Cuts: Use a sharp knife heated under hot water to cut chilled tiffin for clean slices. Wipe the knife clean between cuts for a tidy appearance.

Nutrition Estimate

Calories: 368kcal | Carbohydrates: 36g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 79mg | Potassium: 219mg | Fiber: 3g | Sugar: 20g | Vitamin A: 193IU | Vitamin C: 0.4mg | Calcium: 30mg | Iron: 3mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating