Prep Time: 10 mins
Chill Time: 4 hour +
Super Easy
Serves: 20
Our tiffin recipe works well with any biscuit you may have in the cupboard home - we’ve used Rich Tea biscuits here to balance out the sweetness.
Nothing says Christmas like a drop of Baileys! The classic Irish cream was a delicious addition to our Classic Fudge Recipe so we thought we’d keep spreading the Christmas spirit through other popular Christmas treats.
Nutrition and allergy information
Energy
1214 kJ
290 kcal
15%
Fat
15.4g
22%
Saturates
6.3g
32%
Sugars
22g
24%
Salt
0.34g
6%
of an adult's Reference Intake (RI)*
Energy per 100g: 1784kJ/427kcal
Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
For allergens, always check the ingredients list of each product used.
Print Recipe
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Carnation Condensed Milk
397g
Buttery baking spread
200g
Dark chocolate, broken into pieces
100g
Cocoa powder
50g
Rich tea biscuits, broken into large pieces
250g
Raisins
50g
Baileys Irish Cream Liqueur
3 tbsp
Maraschino cherries, halved
75g
For the topping:
White chocolate
50g
Dark chocolate
50g
Milk chocolate
50g
You will also need
20cm (8in) square tin, lined with baking parchment
Print Recipe
Step 1 of 5
Add the condensed milk, butter, cocoa and chocolate to a saucepan and heat gently until the butter has melted.
Step 2 of 5
Whilst everything is melting, add the Baileys and raisins to a microwaveable bowl and heat for 1 minute. Leave to cool and let the raisins soak up all the Baileys.
Step 3 of 5
Add the broken biscuits, cherries and Baileys soaked raisins to a large bowl and pour over the chocolate mix. Give it a good stir to make sure everything is coated in the chocolate mix.
Step 4 of 5
Transfer the mix to your tin and smooth out the top. Pop it in to the fridge to chill for at least an hour.
Step 5 of 5
Melt the milk, white and dark chocolate separately, then place alternating circles of each type of chocolate on to the top of the tiffin. Swirl together using the end of a spoon (you can even sprinkle over some edible glitter for that extra Christmas sparkle if you like!) and leave to chill for a further 4 hours until the top has set.
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Chocolate Tiffin with Baileys
-
Prep Time: 10 mins
Chill Time: 4 hour +
-
Super Easy
-
SERVES: 20
-
Ingredients
Carnation Condensed Milk
397g
Buttery baking spread
200g
Dark chocolate, broken into pieces
100g
Cocoa powder
50g
Rich tea biscuits, broken into large pieces
250g
Raisins
50g
Baileys Irish Cream Liqueur
3 tbsp
Maraschino cherries, halved
75g
For the topping:
White chocolate50g
Dark chocolate
50g
Milk chocolate
50g
You will also need
20cm (8in) square tin, lined with baking parchment -
Method
Step 1 of 5
Add the condensed milk, butter, cocoa and chocolate to a saucepan and heat gently until the butter has melted.
Step 2 of 5
Whilst everything is melting, add the Baileys and raisins to a microwaveable bowl and heat for 1 minute. Leave to cool and let the raisins soak up all the Baileys.
Step 3 of 5
Add the broken biscuits, cherries and Baileys soaked raisins to a large bowl and pour over the chocolate mix. Give it a good stir to make sure everything is coated in the chocolate mix.
Step 4 of 5
Transfer the mix to your tin and smooth out the top. Pop it in to the fridge to chill for at least an hour.
Step 5 of 5
Melt the milk, white and dark chocolate separately, then place alternating circles of each type of chocolate on to the top of the tiffin. Swirl together using the end of a spoon (you can even sprinkle over some edible glitter for that extra Christmas sparkle if you like!) and leave to chill for a further 4 hours until the top has set.
