Tiffin Bars
Biscuity base topped with chocolate.
Ingredients
- 110g Vegan butter
- 2 tbsp Caster Sugar
- 2 tbsp Golden Syrup
- 300g Bourbon Creamssome Bourbon creams are vegan, check the packet
- 200g Digestive Biscuitssome digestive biscuits are vegan, check the packet
- 300g Vegan Dark Chocolate
Directions
I remember buying slices of tiffin bars from the school canteen. To be honest it was never one of my favourite things to buy (I loved the cookies because every day they’d be a different flavour) but I did occasionally buy them. I probably haven’t eaten tiffin since then even though they are so easy to make but one day I just really wanted to eat some. Some tiffin bars contain dried fruit and sometimes people but things like Maltesers in. I prefer just biscuit and chocolate myself.
This is a vegan version which just uses accidentally Vegan versions of the ingredients you’d usually use. Many bourbon cream biscuits and also digestives are accidentally vegan. Just check the packet to confirm they don’t contain milk or egg which are usually in biscuits. Dark chocolate is sometimes (especially supermarket own brand versions) but again, it’s important to check the ingredients list on the back.
All that’s involved is a bit of biscuit crushing and some melting so they’re really easy to make. This would be a really great recipe to try with kids because the messiest part is the melted chocolate. If you liked my Custard Cream bars you’ll love these tiffin bars!
Crush the bourbon creams into fine crumbs. You can use a food processor or put them in a sandwich bag and bash with a wooden rolling pin. Crush the digestive biscuits into chunks and mix into the bourbon cream crumbs.
In a saucepan melt the vegan butter with the sugar and golden syrup. Pour this over the biscuit crumbs and mix well. Spread the mixture into a baking tin (right into the corners!) and press it down to help it all stick together a bit better.
Melt the vegan chocolate in the microwave at 3o second intervals. Pour over the biscuit and cover the whole thing. Refrigerate for 1 hour. Cut into pieces – I made ours into 10 large slices but you could make yours smaller if you’re not as greedy as me!
Ingredients
| 110g Vegan butter | |
| 2 tbsp Caster Sugar | |
| 2 tbsp Golden Syrup | |
| 300g Bourbon Creams | |
| 200g Digestive Biscuits | |
| 300g Vegan Dark Chocolate |
