Triple Chocolate (Biscoff) Tiffin

Tiffin’s are so versatile, you can make them crunchy, sticky, light, heavy, and use a variety of ingredients to change the flavour/look. This is a rich, chocolate, caramel tiffin using biscoff and oreos. What makes this vegan is the type of butter and chocolate I use. There are many great ‘milk’ and ‘white’ chocolate alternatives in the shops (UK), and friends and family cannot tell the difference and LOVE this traybake.

For the base:

1. Get yourself 1 and a half packets of biscuits (you can use more if you like a crunchier tiffin.) I like to use one pack of Oreos and half a pack of digestives. For the tiffin pictured, I used one pack of Oreos which was 154g and 180g of digestives, as well as a handful of biscoff caramel biscuits. Bash/blend these up together and add to large bowl.
2. In a seperate bowl melt the following together in the microwave for 3 mins: 250g of golden syrup, 2-3 bars of dark chocolate or vegan ‘milk’ alternative, and 70g of spread/vegan butter. I use use flora buttery.
3. Mix the biscuits and microwave mix together in the large bowl for a sticky consistency then pat down into a tray lined with baking paper. (I use a deep rectangular tray.) Tip: You can add rice crispies to base mix for a lighter traybake.
4. One you have your base in a tray, you can spread a treat on top (jam, sweetie spreads, or my favourite; biscoff caramel spread.)
   
   

For the top:

1. In another bowl melt 3-4 bars of chocolate in the microwave (I stir the chocolate every 30 secs until it’s melted) and then pour over the top of your tiffin. Use the back of a spoon to evenly spread it out.
2. Here you can decorate, in this picture I melted some white vegan chocolate and drizzled it messily over the top, then took a thermometer (anything thin) and dragged it through the chocolate to create a pretty pattern. While it’s still melted, you can throw on sweets, chocolates and sprinkles too.
3. Place in fridge to set. Takes about 2 hours.
4. To check if tiffin has set, pull up the baking sheet at the edges, and if tiffin stays rigid, it’s ready! Cut with a knife to create preferred shape, or keep it simple with rectangles.
5. Warning: when cut into bite sized pieces, tiffin becomes addictive.

(Note I used dark chocolate for base, ‘milk’ chocolate for topping and white chocolate for decoration – hense ‘Triple chocolate’.)

The brands I use are ‘just chocolate’ and ‘the free from kitchen’ for milk and white alternatives.