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White Chocolate Tiffin

This quick bake is great for the kids to make - and eat!

16 pieces

Easy 20 Minutes



For the recipe  White Chocolate Tiffin

For the Tiffin:

125 g Unsalted butter (4 ½ oz) melted
30 ml Golden Syrup (2 tbsp)
50 g Dried Apricots (2 oz) finely chopped
50 g Blanched Almonds (2 oz)
3 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
150 g Dr. Oetker 26% White Chocolate (5 oz)
Dr. Oetker Chocolatey Strands
225 g Rich Tea Biscuits crushed




White Chocolate Tiffin

Grease and line a 20cm (8inch) square cake tin.


Put the butter and syrup in a saucepan and heat gently until melted. Remove from the heat and stir in the apricots, almonds, crushed biscuits and Vanilla Extract. Press into the prepared tin and set aside.


Break the Fine Cooks' Chocolate into a heatproof bowl and set over a saucepan of barely simmering water until melted. Remove from the heat and spread over the biscuit base.


Sprinkle with Chocolate Flavour Strands and put in a cool place (not the fridge as it will be too hard to cut) until just set. Cut into 16 squares then chill until ready to serve.

1 serving = 40g

Nutritional Information for the recipe White Chocolate Tiffin

Per Serving Per 100 g / ml
Energy 925 kJ
221 kcal
2261 kJ
540 kcal
Fat 15.08 g 36.79 g
Carbohydrate 19.20 g 46.82 g
Protein 2.73 g 6.66 g