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No Bake Caramel Tiffin

12 - 16 Portions
Easy
90 minutes
Try our No Bake Caramel Tiffin! Elevate the classic tiffin recipe by adding hazelnuts and honeycomb, topped with caramel crunch.
This exquisite treat features layers of rich caramel and a combination of milk and dark chocolate creating a decadent mix of textures and flavours.
Recipe Ingredients
How to Prepare
Tips
Your tiffin will keep for up to 5 days, kept in an airtight container at room temperature. 
Tips
Follow our handy guide to learn How to Melt Chocolate!
Tips
Loved this dessert? Check our Terrific Traybakes recipes. From our Biscoff Brownie to Billionaires Brownie recipes.
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Recipe Ingredients

For the Base
125 gUnsalted butter
60 mlGolden Syrup
25 gDr. Oetker Fine Dark Cocoa Powder
100 gDr. Oetker 35% Milk Chocolate
200 gRich Tea Biscuits (broken into pieces)
100 gBlanched Hazelnuts (roughly chopped)
50 gHoneycomb (pieces)
For the Caramel
100 gUnsalted butter
150 gCondensed Milk
30 mlGolden Syrup
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
2.5 gSalt (1/2 tsp)
For the Topping
200 gDr. Oetker 35% Milk Chocolate
50 gDr. Oetker 26% White Chocolate
Dr. Oetker Chocolatey Caramel Crunch

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Picture - Dr. Oetker Fine Dark Cocoa Powder
Picture - Dr. Oetker 35% Milk Chocolate
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker 35% Milk Chocolate
Picture - Dr. Oetker 26% White Chocolate
Picture - Dr. Oetker Chocolatey Caramel Crunch
1

For the Base

Line an 8” square baking tray with greaseproof paper. Place the butter, golden syrup and Cocoa Powder in a pan over a low heat and stir until melted.

2

Break the Chocolate into pieces and leave to one side. Once the mixture has melted in the pan remove from the heat and pour in the chocolate, stir the chocolate through the mixture until melted. – if it doesn’t completely melt place over the pan back over a low heat until the chocolate has melted.

3

Add the biscuits, hazelnuts and honeycomb into the melted chocolate mixture and stir until coated. Pour the mixture into the prepared tin and using a spatula or back of a spoon smooth out to cover the base of the tin. Pop into the fridge to set.

4

For the Caramel

Pop the butter, condensed milk, golden syrup, Vanilla Extract and salt into a saucepan and heat gently until the mixture has all melted together. Turn up the heat and bring the mixture to a gentle boil, stirring all the time, and simmer gently for about 5 minutes until the mixture has thickened and is a creamy fudge colour. 

5

Pour over your tiffin base and pop back into the fridge to allow the caramel to set for about an hour.

6

For the Topping

Break the Milk Chocolate into pieces and place in a microwaveable bowl. Melt the chocolate in the microwave in 30 second bursts, stirring between each burst until the chocolate is melted. Then melt the White Chocolate.

7

Pour the melted Milk Chocolate over caramel and blob the melted White Chocolate on top, use a cocktail stick to swirl the white chocolate through the milk chocolate. Finally sprinkle over the Caramel Crunch and pop back in the fridge to set for a couple of hours to set.

8

Your billioniares tiffin is ready to enjoy, to slice up, dip a knife in hot water and slice up your tiffin!

Tips