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Traybake Recipes

White Chocolate Tiffin

16 Portions
Easy
20 minutes
Discover our White Chocolate Tiffin recipe! Topped with white chocolate and a colourful mix of sprinkles, it's the perfect recipe for baking fun with kids.
This delicious and easy to make treat combines white chocolate, dried apricots, and crunchy almonds for a sensational flavour and texture experience.
Recipe Ingredients
How to Prepare
For the Tiffin
125 g
Unsalted butter (melted)
30 ml
Golden Syrup
50 g
Dried Apricots (chopped)
50 g
Blanched Almonds
5 ml
Dr. Oetker Madagascan Vanilla Extract
150 g
Dr. Oetker 26% White Chocolate
225 g
Rich Tea Biscuits
Dr. Oetker Chocolatey Mix Sprinkles

Buy the Products

Dr. Oetker Madagascan Vanilla Extract
Dr. Oetker Chocolatey Mix Sprinkles
Prep:
20 minutes
1
White Chocolate Tiffin

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

2

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.

3

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.

4

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.

Tips
Your traybake will keep for about a week stored in an airtight container at room temperature.
Tips
Loved this dessert? Check our Terrific Traybakes recipes. From our Millionaire's Shortbread to Jammie Dodger Blondies recipes.
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Recipe Ingredients

For the Tiffin
125 gUnsalted butter (melted)
30 mlGolden Syrup
50 gDried Apricots (chopped)
50 gBlanched Almonds
5 mlDr. Oetker Madagascan Vanilla Extract
150 gDr. Oetker 26% White Chocolate
225 gRich Tea Biscuits
Dr. Oetker Chocolatey Mix Sprinkles

Buy the Products

Picture - Dr. Oetker Madagascan Vanilla Extract
Picture - Dr. Oetker Chocolatey Mix Sprinkles
1

White Chocolate Tiffin

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

2

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.

3

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.

4

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.

Tips