Martha Collison's chocolate tiffin
Waitrose and Partners

Martha Collison's chocolate tiffin

4.5 out of 5 stars(2) Rate this recipe
  • Makes16
  • CourseSnack
  • Prepare20 mins
  • Cook-
  • Total time20 mins
  • Pluschilling

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  • 300g digestive biscuits
  • 50g cocoa powder
  • 175g leftover dried fruits (I like a mix of currants, raisins and glacé cherries)
  • 150g butter
  • 125g golden syrup
  • 1 pinch sea salt
  • 75g dark chocolate
  • 75g milk chocolate


  1. Grease and line a 20x20cm baking tin with baking parchment. Crush the digestive biscuits to crumbs, either using a food processor or a bowl and wooden spoon. You’re looking for a rubbly mixture with a few pea-sized pieces of biscuit remaining to give the tiffin some texture. Combine the crumbs with the cocoa powder and dried fruits – roughly chop any larger pieces of fruit so they combine well.

  2. In a small pan, melt the butter and golden syrup together until smooth. Add a pinch of sea salt and then pour into the dry ingredients. Stir together until everything is really well mixed, tip into the lined tin and use a spatula to press the mixture firmly into an even layer. Chill for 20 minutes.

  3. Meanwhile, melt both chocolates together in a bowl over a pan of simmering water until smooth. Pour the melted chocolate over the chilled base and tilt the tin to get an even covering, then chill for around 30-60 minutes, until firm. Slice into squares and store in an airtight container for up to 2 weeks.


Typical values per item when made using specific products in recipe


1,180kJ/ 283kcals



Saturated Fat












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Overall rating (4.5/5)

4.5 out of 5 stars2 ratings