Malted Chocolate Tiffin

Malted Chocolate Tiffin

You can serve these tiffin squares exactly as they are or you can give them a little flair with a dusting of cocoa or drizzle of melted white chocolate – if the mood calls for it, try both.
Makes 16
Total Time
30 Minutes Plus chill time
150g of unsalted butter, plus extra for greasing
170g of raisins
4 tbsp of amaretto or rum (optional)
115g of golden syrup or clear honey
1 tsp of vanilla extract
½ tsp of fine sea salt
170g of dark chocolate (70% cocoa solids), roughly chopped
170g of milk chocolate (35–40% cocoa solids), roughly chopped
3 tbsp of Ovaltine
250g of malted biscuits, digestives or graham crackers, broken into small pieces
Extra cocoa powder and/or melted white chocolate, to serve (optional)
Step 1

Lightly grease the baking tin and line with a large piece of parchment paper so it covers all the sides.

Step 2

Place the raisins and alcohol (if using) into a small, heatproof bowl and microwave on high for 30-second bursts, stirring between each, until the alcohol has been almost entirely absorbed by the fruit. Set aside.

Step 3

Place the butter, golden syrup (or honey), vanilla and salt into a large saucepan over a medium-low heat and cook, stirring occasionally, until melted and smooth. Add the two types of chocolate and the Ovaltine and stir constantly until melted. Remove the pan from the heat and add the biscuits and raisins, stirring so that everything is coated in chocolate.

Step 4

Scrape the mixture into the prepared tin and spread into an even layer. Refrigerate the tiffin for a few hours, or until firm.

Step 5

To serve, remove the tiffin from the tin and cut into pieces.

Step 6

Store in a sealed container in the refrigerator for up to 4 days (the biscuit element will slowly soften over time).

One Tin Bakes by Edd Kimber is published by Kyle Books, £17.99.

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily