Daim Bar Tiffin

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Craving something sweet? This Chocolate Tiffin is the ultimate no-bake treat – crunchy, chocolatey, and even more delicious with added Mini Daim Bars! Perfect for satisfying your sweet tooth!

Daim Bar Tiffin is one of my favourite easy treats, a cool twist on a simple classic.

I struggle to leave Ikea without a bag of Mini Daim Bars, if I’m honest. 

While I could sit and eat them by the bag, sometimes it’s nice to do something different. That’s where this recipe for Daim Bar Tiffin comes in. 

Tiffin is an easy chocolate refrigerator cake that’s perfect for baking with kids, and the Daim Bar Crunch just gives it a super cool texture and flavour.

You can basically just bash up biscuits, raisins, and Daim Bar minis and cover it all with melted chocolate. But I like a chocolate fridge cake recipe with cocoa powder and golden syrup. 

I just think it holds together better and is easier to eat. 

Why I Love This Daim Bar Tiffin Recipe:

I absolutely love this Dime Bar Crunch, and I think you will too because:

• It’s great for making with family. Even young kids can help bash up the mini Daim Bars and biscuits. 
• It’s a fab alternative to a delicious almondy Daim Bar cake recipe. 
• Who doesn’t love an easy chocolate tiffin recipe?
• Any kind of Daim cake recipe is always going to be delicious. 
• I’m, frankly, addicted to biscuits. 
• It’s quick, easy and no-bake. 
• Bashing biscuits up is great fun!

Dark Chocolate – I like a combination to top, but you can use all of either if you prefer. 

You can get the full quantities and how to make Daim Bar Tiffin step-by-step instructions in the recipe card at the bottom of this post. 

What is the Difference Between Tiffin and Rocky Road?

Tiffin and Rocky Road are very similar. Both are easy fridge cakes with lots of different tastes and textures. 

Tiffin is a classic British treat. I like to think of it as a pimped-up biscuit. 

Rocky Road is the American version. 

The most obvious difference between Chocolate Tiffin and Rocky Road is that Rocky Road has marshmallows, and tiffin doesn’t. 

But, to be honest, I’d say the two names are fairly interchangeable. And who cares what it’s called? It’s biscuits and raisins covered in chocolate!

What Can You Put in Tiffin?

Tiffin with Daim Bar is immense! The smooth Daim filling is perfect with crunchy biscuits, and because it’s so firm, it holds its shape really well even when you pour melted chocolate onto it. 

If you love a Daim Bar Cake Recipe, I really recommend trying this too.

I like to add raisins to my Daim Bar Tiffin too. I absolutely love chocolate-covered raisins, so it’s any excuse, really!

You can add all sorts, though. You can use rich tea biscuits in tiffin instead of digestives. You can add raisins, glace cherries are delicious too, and I know lots of people like to add nuts.

The best thing about fridge cakes like Tiffin and Rocky Road is that you can experiment with different additions. 

My Easy Tiffin Recipe with Daim bars is excellent because it’s easy to change. Add things that you love or whatever you’ve got in your cupboards. 

What Equipment Do You Need to Make Daim Bar Tiffin?

There’s not much that you need for a no-bake fridge cake. 

For my Daim Bar Tiffin I use (affiliate links):

• A wooden rolling pin to crush the biscuits.
• A large mixing bowl.
• A small saucepan and mixing bowl for a Bain Marie to melt the chocolate.
• A square baking tin, around 9inches.

You can use a smaller or larger tin; it will just be thicker/thinner. If you haven’t got a square tin, you can use a round one. 

Seen as there’s no baking, it doesn’t make too much difference. You can also use baking paper or reusable baking paper to line your cake tin, but it’s not essential if you haven’t got it. 

Crushing Biscuits for Tiffin

Crushing biscuits is the best bit of making tiffin. Unless you are making Daim Tiffin, then it might be crushing the Daim Bars. 

I know that some people put them in a sandwich bag and kind of beat them on the side. This is fun, but I prefer to beat them with a rolling pin. 

You can crush the Daim Bars and the biscuits for your tiffin recipe together. But the biscuits crush much more easily.

So, you’d end up with quite small biscuit bits before the Daim was crushed. 

So, I do it separately. For tiffin, you want most of your biscuit to be quite small, but leaving some bigger chunks gives you more texture. Same with the Daim, really.

Little bits are great, but some bigger chunks make it chunkier and crunchier. 

I like to keep some of my crushed Daim (both big and small) to sprinkle over the top of my Tiffin. You can freeze these for a few minutes first if you want, so they keep shape better. But it’s not essential. 

How Long Does It Take for Homemade Tiffin to Set?

Ideally, I’d leave your tiffin in the fridge overnight, just to make sure it’s fully set and hard before you remove it from the tin and cut it. 

If you are in a rush, give it at least two hours in the fridge or an hour in the freezer. 

To remove it from the tin, carefully run a sharp knife around the edges to loosen it before tipping out. 

Because my tiffin is relatively thick, It’s quite hard to cut when it’s set. I find running a large knife under a hot tap before cutting makes it easier. 

How Long Does Homemade Tiffin Keep?

A chocolate tiffin fridge cake will last for ages! It does start to lose its crunch over time, but it’s still yummy. 

You can keep your Daim Tiffin in the fridge or in a sealed, airtight tub, and it will be good for up to a week. It should stay nice and crunchy for 4-5 days too. 

What is a Daim Bar?

Daim bars are amazing crunchy bites of wonder. 

A Daim Bar is hardened almond caramel covered in smooth milk chocolate. Both the texture and taste mean that Daim Bars are perfect for adding to treats like tiffin recipes.

I buy bags of mini Daim Bars from Ikea because they are easier to use, but you could also use bigger bars. You’d just have to crush them down more. 

And, if you’ve got any Daim Bars left, put them in a Daim Bar cheesecake, Daim Bar Cookies, or Daim Bar Brownies.

Daim Bar Tiffin

Author NameAuthor: Donna

Chocolate Tiffin is a classic fridge cake. A super simple no-bake treat that’s crunchy and chocolatey. What could be better? Adding Daim Bars!

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Prep Time 20 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Snacks, Sweets

Cuisine British

Servings 16 Squares

Calories 288 kcal

Ingredients

  

• 150 g Daim Bars
• 100 g Raisins
• 200 g Digestive Biscuits
• 125 g Butter or Margarine (Plus extra to grease tin)
• 3 Tablespoons Cocoa
• 4 Tablespoons Golden Syrup
• 100 g Milk Chocolate (Broken into squares)

To Top:

• 150 g Milk Chocolate (Broken into squares)
• 150 g Dark Chocolate (Broken into squares)

Instructions

 

• Grease or line a square cake tin.
• Using the end of a rolling pin, crush the biscuits in a mixing bowl, leaving some larger chunks.
• Crush the Daim Bars in the same way, again leaving some larger bits.
• Retain a handful of Daim Bars to sprinkle on the top, and set to one side.
• Mix the rest of the Daim Bars with the biscuits and raisins.
• In a small saucepan, gently melt together the butter, cocoa, and golden syrup until smooth.
• Remove from the heat and add the 100g of milk chocolate.
• Stir until the chocolate is melted. If it’s not melting, return to a low heat, constantly stirring until smooth.
• Tip this melted chocolate mixture over the biscuits, raisins, and Daim Bars and stir through until well coated.
• Pour this mixture into a tin, and press down until it’s flat and compact.
• Place in the fridge while you prepare the topping.
• Use a Bain Marie or microwave to carefully melt the 150gs of milk and dark chocolate, stirring until well mixed.
• Remove the tiffin from the fridge, pour over the chocolate, and spread it evenly.
• Sprinkle over the Daim Bars you kept earlier.
• Leave for at least 2 hours to set in the fridge before removing from the tin and chopping into squares.

Video

Notes

• You can also place the biscuits and Daim Bars in a sandwich bag to crush.
• I use a 9inch square tin, but any shape and size will do.
• Run your knife under a hot tap to make it easier to slice.
• Leave to set in the fridge overnight if possible. If you are in a rush, you can put it in the freezer for an hour.

Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.

Keyword Daim Bar

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