Chocolate tiffin traybake, a straight-forward bake from childhood.
Chocolate tiffin traybake is something I’ve made for years. Everyone has some memories of childhood baking, the mere thought of those cakes, biscuits or cookies made by our mums. Reminding us of childhood carefree days. My Mum wasn’t big on baking, not that she couldn’t, it just wasn’t something she particularly enjoyed. However she did make lovely tray bakes and this is one of them.
If Tweed Squares remind Michelle of her childhood baking experiences, then tiffin traybake reminds me of mine. This explains why Michelle is a superior baker to me. Clearly there is no actual baking involved in the making of chocolate tiffin traybake! Instead it’s a bit of bashing, melting and stirring. However, the simplicity doesn’t detract any from the memories I have of making this with my Mum. Doubtless also why I enjoy making these chocolate squares with my own children.
I’ve tried variations over the years, but this recipe from my childhood remains my favourite, lots of chocolate with just a spoon of cocoa to cut through the excessive sweetness. Feel free to add dried fruits to the mixture if you wish, but as a child I wouldn’t have thanked you for this, no more than I would now as an adult! A perfect traybake to transform some of the mountains of chocolate eggs we all have in the house over the Easter holiday!
Alternative recipe suggestions:
For another simple bake for try our recipe for Easy Bake Melting Moments, Custard Creams, Chocolate & Hazelnut Cookies or Chocolate & Pecan Brownies. If you enjoyed this bake have a look at our Ultimate Guide to Baking with Kids, full of great recipe suggestions for baking with children.
chocolate tiffin traybake
- 400 g digestive biscuits
- 400 g milk chocolate
- 150 g unsalted butter
- 4 tbsp golden syrup
- 1 tbsp cocoa powder
- Place the digestive biscuits into a large plastic bag, seal and bash up to a crumb using a rolling pin. Empty the crumbs into a large mixing bowl.
- Place 200g of the milk chocolate into a glass bowl and add the butter, syrup and cocoa powder. Place over a pan of boiling water and stir until melted together.
- Pour the chocolate mixture over the digestive crumbs and stir until well combined.
- Line a 32cmx18cm baking tray with greaseproof paper. Tip the biscuit mixture into the tray and using the back of a metal spoon spread the mixture, taking care to even it out and press into the corners. Place in the refrigerator for 30 minutes.
- Break up the remaining 200g milk chocolate into a clean bowl and place over a pan of boiling water, stir until melted. Remove the biscuit tin from the refrigerator and pour over the melted chocolate. Return to the fridge until the chocolate has solidified before removing and cutting into squares.