This incredible no-bake Biscoff tiffin recipe is not only easy and quick to make, but also irresistibly delicious and indulgent!
Crushed Lotus Biscoff cookies are nestled in a sweet white chocolate Biscoff base, then topped with a generous layer of Biscoff spread and caramelized biscuit crumbs. It’s a dream come true for any Biscoff lover!
If you haven’t already guessed, I’m a bit of a Biscoff addict. Seriously though, you have to try this Biscoff tiffin to understand just how amazing it is! I guarantee you won’t be able to stop at just one piece!
👩🍳 Love no-bake treats? Try my easy biscoff rocky road and mini egg tiffin!
[feast_advanced_jump_to]
🥘 Ingredients
Lotus Biscoff Biscuits – The famous caramelised biscuits, now widely available in all major supermarkets.
Digestive Biscuits – Added for extra crunch, though you can use more Lotus Biscoff biscuits if you prefer.
Biscoff Spread – I used crunchy Biscoff spread, but smooth Biscoff spread works just as well.
White Chocolate – Use good quality white chocolate, as it melts better than cheaper alternatives.
Golden Syrup – Or use honey if you prefer.
Butter – Unsalted butter helps to bind the mixture together.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the Lotus Biscoff biscuits and digestives into a plastic freezer bag, seal it, and crush them into small pieces using a rolling pin. Avoid turning them into dust. Transfer the crushed biscuits into a bowl.
Two: In a microwave-safe bowl, melt the white chocolate and butter in 30-second bursts, stirring between each interval. In a separate bowl, melt the Biscoff spread for 30 seconds. Do not melt the white chocolate and Biscoff spread together to avoid the mixture seizing and becoming grainy. Combine the melted white chocolate mixture and Biscoff spread with the crushed biscuits, drizzle with golden syrup, and mix thoroughly.
Three: Press the mixture firmly into a 20 cm square baking tin lined with cling film, using the back of a spoon to compact it evenly.
Four: Melt the additional Biscoff spread and drizzle it over the tiffin. Sprinkle with 1 crushed Lotus Biscoff biscuit. Place the tin in the fridge for 2 hours to set before cutting into bars.
Top Tips
- Avoid melting the white chocolate and Biscoff spread together in the same bowl, as this will cause the mixture to seize and become grainy.
- To speed up the setting process (because I’m very impatient when it comes to tiffin), place the tin in the freezer for 30 minutes to firm up.
🍴 Serving suggestions
The Biscoff fridge cake is perfect on it’s own with a cup of tea or glass of milk.
📖 Variations
- Add a couple of handfuls of mini marshmallows to transform it into a Biscoff rocky road.
- Incorporate dried apricots and raisins for a fruity variation.
- Mix in a handful of M&M’s or Smarties to add some vibrant colour.
- Spread a layer of melted white chocolate on top of the tiffin before adding dollops of extra melted Biscoff spread. Use a skewer to create a marbled effect.
🥡 Storage
The bars can be cut and stored in a sealed container in the fridge for up to 5 days. They are fine to continue to eat after 5 days but they will start to lose their crunchiness.
The bars can also be frozen for up to 3 months.
❓ FAQS
Marshmallows are the main difference. Rocky road has marshmallows and tiffin does not.
Tiffin can be frozen for up to 3 months. Cut the tiffin into bars and place in a freezer safe container. Each layer should be separated with non stick baking paper to prevent them from sticking together. They will only take an hour to defrost at room temperature. Store leftovers in the fridge.
Tiffin is a no-bake fridge cake often made with chocolate, butter, golden syrup and crushed biscuits. You can add many other flavours to tiffin such as Biscoff.
😋Related recipes
More biscoff treats you might like!
- Lotus Biscoff Flapjack Recipe
Don’t forget to subscribe to the newsletter to stay up to date with what’s cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, andInstagram too!
Recipe
Print
Pin
Biscoff Tiffin
Would you like to save this?
We’ll email you this post for easy access later! You’ll also join the Effortless Foodie mailing list and receive my popular ‘No Bake Bars and Slices’ eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Equipment
-
Kitchen Scales
-
Rolling Pin
-
20 cm (8”) Square Baking Tin
-
Cling Film
-
Mixing Bowl
-
Wooden Spoon
-
Microwave
Ingredients
- 200 g Lotus Biscoff Biscuits
- 50 g Digestive Biscuits
- 200 g White Chocolate broken into pieces
- 3 tablespoon Golden Syrup
- 75 g Butter unsalted
- 175 g Biscoff Spread crunchy or smooth
For the topping
- 75 g Biscoff Spread
- 1 Lotus Biscoff Biscuits crushed into a sand like consistency
Instructions
-
Place the Lotus Biscoff biscuits and digestives into a plastic freezer bag, seal it, and crush them into small pieces using a rolling pin. Avoid turning them into dust. Transfer the crushed biscuits into a bowl.200 g Lotus Biscoff Biscuits, 50 g Digestive Biscuits
-
In a microwave-safe bowl, melt the white chocolate and butter in 30-second bursts, stirring between each interval. In a separate bowl, melt the Biscoff spread for 30 seconds. Do not melt the white chocolate and Biscoff spread together to avoid the mixture seizing and becoming grainy. Combine the melted white chocolate mixture and Biscoff spread with the crushed biscuits and golden syrup, and mix thoroughly.200 g White Chocolate, 3 tablespoon Golden Syrup, 175 g Biscoff Spread, 75 g Butter
-
Press the mixture firmly into a 20 cm square baking tin lined with cling film, using the back of a spoon to compact it evenly.
-
Melt the additional Biscoff spread and drizzle it over the tiffin. Sprinkle with 1 crushed Lotus Biscoff biscuit. Place the tin in the fridge for 2 hours to set before cutting into bars.75 g Biscoff Spread, 1 Lotus Biscoff Biscuits
Notes
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.