Chocolate and pistachio tiffin

Chocolate and pistachio tiffin
  • Serves icon Makes 25 squares
  • Time icon Hands-on time 15 min, plus chilling

Our rich chocolate and pistachio tiffin is filled with nuts, dried fruit and biscuits and topped with a thick layer of milk chocolate.

It’s two of our favourite festive treats in one: tiffin truffles make a perfect Christmas food gift.

Nutrition: per serving

Calories
200kcals
Fat
12.4g (6.5g saturated)
Protein
2.8g
Carbohydrates
18.8g (15g sugars)
Fibre
0.9g
Salt
0.2g
Calories
200kcals
Fat
12.4g (6.5g saturated)
Protein
2.8g
Carbohydrates
18.8g (15g sugars)
Fibre
0.9g
Salt
0.2g

Ingredients

  • 125g unsalted butter, diced
  • 4 tbsp golden syrup
  • 2 tbsp cocoa powder
  • 100g milk chocolate, finely chopped
  • 200g biscuits (rich tea, digestive, gingernut), roughly chopped into 2-3cm pieces
  • 100g dried fruit (raisins, cherries, cranberries etc)
  • 50g pistachios, roughly chopped (or lightly roasted hazelnuts, almonds or macadamia nuts)

For the topping

  • 200g milk chocolate, finely chopped
  • 100g white chocolate, finely chopped
  • 25g pistachios, roughly chopped
  • Edible glitter and sprinkles (optional)

You’ll also need…

  • 20cm loose-bottomed brownie tin, lined

Method

  1. Put the butter, syrup and cocoa powder in a pan over a medium heat, stirring until the butter has melted. Remove from the heat and stir in the milk chocolate until melted. Add the biscuits, dried fruit and nuts, then stir until everything is well combined and evenly coated in the chocolate mixture.
  2. Pour the biscuit mixture into the prepared tin, then press into an even layer using the back of a spoon. Chill for at least 1 hour or until firm.
  3. For the topping, melt the milk chocolate, either in a bowl set over a pot of barely simmering water (don’t let the bowl touch the water) or in the microwave in short bursts of 10 seconds at a time. Pour the melted chocolate over the biscuit mixture, tipping the tin so the chocolate forms an even layer. Return to the fridge for 20 minutes to set.
  4. Remove the tiffin from the tin. Melt the white chocolate (in a bowl as described above – don’t stir), then drizzle over the top of the tiffin. Decorate with the 25g chopped pistachios and, if you like, edible glitter and/or edible sprinkles. Cut into small squares to serve.

delicious. tips

  1. Easy swaps: Swap the biscuits for wafers or shortbread, add orange zest or finely chopped stem ginger, or use mincemeat instead of dried fruit.

  2. The tiffin will keep for up to a week in an airtight container in a cool place.

  3. For a professional finish, use a hot knife to slice into neat squares.

Recipe By

Jess Meyer

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Christmas gift recipes

Tiffin truffles

Give the gift of chocolate  with these incredibly moreish tiffin truffles, made with shortbread biscuits...

Save recipe icon Save recipe icon Save recipe

Christmas chocolate recipes

Gilded chocolate tiffin

These decadent chocolate fruit and nut bars are from cake designer to the stars Fiona...

Save recipe icon Save recipe icon Save recipe

Chocolate refrigerator cake

This refrigerator cake, or chocolate tiffin to some, is a brilliant treat to make with...

Save recipe icon Save recipe icon Save recipe

Christmas chocolate recipes

Christmas rocky road

This super-easy and fun rocky road recipe uses Christmas leftovers such as leftover Christmas cake,...

Subscribe to our magazine

Subscribe to delicious. magazine this month for HALF PRICE

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine