Family-friendly Christmas tiffin recipe with a festive taste in EVERY bite! This chocolate orange tiffin infusion is mixed with crushed ginger biscuits, raisins, and melted marshmallows for a subtle S'mores chewy texture.
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Back in 2015 I quickly created this Christmas tiffin biscuit recipe using up leftover ingredients from my homemade chocolate slab gifts. It was full of ginger biscuits, raisins, marshmallows, and more. You could call it a rocky road tray bake.
I distinctly remember sitting in the passenger seat on Christmas Eve with these rocky road tiffin bites on my lap, because the moment I'd finished making them, my fiance rushed us off to start our Kent campervan adventure.
I only managed to take one photo of them because, (I'll quote myself), "I had to tell my fiance off for sticking his grubby mitts in the tin while I tried snapping away". But it's 2022 and I'm finally revisiting again, but with some method changes.
What makes a Christmas Chocolate Tiffin?
When it comes to festive flavours, what comes to my mind are ingredients like citrus orange, mixed peels, fruits like raisins, cranberries, nuts, and warming herbs and spices.
Oh and the occasional tipple.
But this one is family-friendly, unlike my rich dark chocolate Amaretto tiffin that uses rich tea biscuits.
Chocolate Orange Options
If you can't find Galaxy Orange Chocolate, you could use a Terry's Chocolate Orange.
Why Marshmallows?
You could also call it a marshmallow tray bake as my recipe requires melting marshmallows into the milk and white chocolate tiffin mixture. Thinks S'mores, adding a slightly denser, fudgier texture, inspired by me making Lorraine Pascale's chocolate marshmallow fudge many a time!
It doesn't make or break this chocolate tiffin recipe, so if preferred, you could fold in half the mini marshmallows at the same time as the raisins as I did in 2015 (above).
Tiffin Variations
Other No Bake Tiffin Ideas
My Christmas flavours may not suit your tastebuds. So you might want to consider the following chocolate Tiffin fridge cake variations with other crushed biscuits:
- Mint Aero for a mint chocolate tiffin
- Crunchies for a honeycomb tiffin
- 100% white chocolate (great with cranberries!)
- Mini eggs (perfect for Easter)
- Mars bars
- Dark chocolate
- Chocolate orange fingers
- Daim bars
- Vegan chocolate and swap butter for vegetable oil to ensure dairy free
- Diabetic chocolate* for a more sugar-free recipe
*While also focusing on other sugar-free tiffin ingredients
Biscuit Tiffin Variations
- Oreo
- Twix
- Chocolate Maltesers
- Jammy dodgers
- Salted caramel digestive biscuits
- Biscoff
- Chocolate fingers
- Digestives, which I think are one of the best biscuits for tiffin recipes
Equipment
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Also, for a list of ingredients, head down to my recipe card at the bottom of this page.
- Rolling pin and food bag or:
- Glass mixing bowl or microwaveable bowl/jug or:
- Food processor or bowl and cup
- 20cm square baking tin or dish*
- Baking paper
- Saucepan
- Spatula
*Note: it doesn't need to be oven safe for this chocolate fridge cake with marshmallows recipe.
*I recommend using a heavy glass bowl on a saucepan as opposed to my lightweight metal bowl which will require an oven glove to keep it steady while mixing - (I'm currently living on a narrowboat with minimal space and equipment).
Instructions
How to Make Tiffins for Christmas
- First, butter or oil, then line a 20cm square dish with baking paper
- Set aside 5 whole biscuits
- Blitz the remaining biscuits in a food processor or crush them in a bowl with a heavy mug or bash them in a food bag using a rolling pin
- Break the last 5 biscuits by hand into bite-size pieces
- Add the raisins and half of the marshmallows to the biscuit mixture if preferred
- Now melt all the base's chocolates, syrup and butter until smooth in short 10-15 second bursts in a microwave jug/bowl or in a glass bowl over a saucepan with about 1" of water*
- Add all or half the marshmallows and stir in over gentle heat until melted
- Combine all the ingredients together until everything is coated in chocolate and press into the dish
Adding a Chocolate Topping
Note, this is an optional step, as back in 2015, I didn't originally add it.
- Melt the milk chocolate, butter, and syrup in a separate bowl to the white chocolate
- Spread the milk chocolate on top of the base, then drizzle over the white chocolate with a spoon
- Leave in the fridge overnight or for 3 hours to completely cool and set.
- Cut into 16 or 32 squares
Baking Tips
- It helps to butter the dish to stop the baking paper from moving while pressing the chocolate tiffin cake mixture down
- Adding butter changes the consistency to the tiffin tray's chocolate top, making it easier to cut and bite
- If you prefer a marbled chocolate tiffin effect as opposed to drizzles, omit the butter and syrup in the chocolate topping
- You can melt only half the mini marshmallows in the mixture if you prefer to see them like S'mores or Rocky Roads
More Christmas Recipes
- Christmas cake pops
- Boil and Simmer Christmas cake
- Christmas Rocky Road
- Easy slow cooker mincemeat
- Chocolate Malteser tiffin recipe
- Boozy fridge cake
- Apple Christmas crumble
- Betty's Christmas Fat Rascals
- Healthy Christmas soup
- Sweet chilli Christmas chutney gifts
- Eating apple chutney gifts
Pin for Later
📖 Recipe
Chocolate Christmas Tiffin Recipe
Equipment
- Mixing bowl or microwaveable bowl
- rolling pin and food bag
- food processor or bowl and heavy mug
- food processor or a mixing bowl, rolling pin and cheese grater
- Saucepan or microwaveable bowl
Ingredients
Tiffin Base
- 100 g Orange chocolate broken *(Or milk chocolate with orange zest/1 teaspoon orange extract)
- 100 g White chocolate broken
- 200 g Ginger biscuits (20 biscuits) (Set 5 aside and bash the rest into crumbs)
- 70 g raisins (½ cup)
- 80 g Butter (2.8 oz)
- 60 g Mini marshmallows (½ cup) *Melt half and mix in half if preferred
- 60 g Golden syrup (6 tsp)
Tiffin Topping
- 300 g Milk chocolate (or dark) Broken
- 100 g White chocolate Broken
- 55 g Butter (3 tbsp)
- 1 tablespoon Golden syrup
Instructions
- First, butter or oil, then line a 20cm square dish with baking paper
- Set aside 5 whole biscuits
- Blitz the remaining biscuits in a food processor or crush them in a bowl with a heavy mug or bash them in a food bag using a rolling pin
- Break the last 5 biscuits by hand into bite-size pieces and place with the raisins
- Add the raisins and half of the marshmallows to the biscuit mixture if preferred
- Now melt all the base's chocolates, syrup and butter until smooth in short 10-15 second bursts in a microwave jug/bowl or in a glass bowl over a saucepan with about 1" of water*
- Add all or half the marshmallows and stir in over gentle heat until melted
- Combine all the ingredients together until everything is coated in chocolate and press into the dish
Chocolate Topping
- Melt the milk chocolate, butter, and syrup in a separate bowl to the white chocolate.
- Spread the milk chocolate on top of the base, then drizzle over the white chocolate with a spoon.
- Leave in the fridge overnight or for 3 hours to completely cool and set.
- Cut into 16 or 32 squares.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
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