No-Bake Valentine's Tiffin

14th February 2025

Happy Valentine's Day! Indulgent no-bake tiffin with hobnob biscuits, milk and dark chocolate chips throughout. Decorated with a white chocolate layer, then finished off with heart shaped chocolates per a slice and a sprinkling of freeze dried raspberries over the top.

Recipe

No-Bake Valentine's Tiffin Recipe

All recipes are based on treats created by Gleni however we take no responsibility when attempted at home.

Prep Time: 45 minutes

Chilling Time: 3 hours

Decorating Time: 45 minutes

Total Time: 4 hour 30 minutes

Servings: 12

List of equipment needed:

Scales, Non stick parchment paper, 9 inch square tin, Large bowls, Large saucepan, Wooden spoon, Spatula, Tablespoon (Tbsp), Thermometer probe, Sharp knife.

Ingredients

For the tiffin:

300g Hobnobs biscuits
100g Milk chocolate callets (don’t melt)
100g Dark chocolate callets (don’t melt)
125g Block butter
150g Milk chocolate callets
150g Dark chocolate callets
2 tbsp Golden syrup

For the decoration:

190g White chocolate callets
12 Heart shaped chocolates
Freeze dried raspberries (sprinkled)

Instructions

For the tiffin:

Prepare the 9 inch square tin by lining it with parchment paper.
Weigh and crush or break up the hobnob biscuits to an approx of 1.5cm crumbs in a large bowl and put them on the side.
Weigh the first 100g of milk and dark chocolate callets and put them in the large bowl with hobnob biscuits. This will give you more texture and crunch.
Then weigh out the butter, 150g of milk and dark chocolate callets and golden syrup.
Place the ingredients into a large saucepan and put them on low heat.
Heat gently and stir, to ensure the mixture does not catch on the bottom of the saucepan.
Once melted and combined take off the heat then allow to cool for 2-5 minutes.
Add the crushed hobnob biscuits, milk and dark chocolate callets into the cooled saucepan.
Stir well until all the ingredients are covered with the chocolate mixture.
Pour into the prepared lined baking tin, level out the mixture by pushing down making sure to press into each corner.
Place into a fridge and chill until set, a minimum of 1-3 hours or overnight. Once set take out the fridge to begin decoration.

For the decoration:

Weigh out the white chocolate callets and place them into a microwaveable bowl.
Temper the white chocolate by heating the chocolate to 31⁰c, testing with a temperature probe.
Pour the tempered chocolate over the chilled tiffin and level out making sure to be quick as the chocolate will set.
Place 12 heart shaped chocolates 4 across, 3 down. See image.
To finish the decoration sprinkle over the freeze dried raspberries on top of the tiffin remembering to be quick.

Store for up to 3 days in an airtight container.

Notes:

Chocolate tips - If you overheat the chocolate, do not worry just reheat the chocolate to 45⁰c and add 20% more chocolate callets. If needed, you can add more chocolate callets if still too hot.