Baileys Chocolate Tiffin

I had some left over shortbread biscuits from my Chocolate Dipped Shortbreads that I made so I decided to use them up in a festive twist on the traditional Tiffin or some of you may know it as Rocky Road.

What’s the difference between rocky road and tiffin? 

Well, it’s a matter up for debate really but I think that rocky road generally has marshmallows in it whereas Tiffin does not, so strictly speaking this is Tiffin. It seems that tiffin is a more dated term and that rocky road is better known these days?

Either way and whatever you decide to call it, this is delicious. It’s so moreish and very easy to make. I would say perfect for the kiddos but the Baileys twist might not be the best, so feel free to leave that out if you want to!

My favourite thing about this fridge cake is that it is so easy and it is so versatile. Swap anything you don’t like out and anything you do like in. For instance you don’t have to use shortbread biscuits, you could use the leftovers from a selection box or add some pistachio’s for a pop of colour!

Let me know the different creations that you come up with, I’m thinking of trying a Biscoff Tiffin next time. . . What do you think?

🛒 Ingredients 🛒 

▪️100g raisins

▪️250g dark chocolate

▪️250g milk chocolate

▪️200g white chocolate

▪️100g butter

▪️350g shortbread

▪️7 tbsp baileys

▪️225g maraschino cherries (cut in half)

👩‍🍳 Method 👩‍🍳

  1. Line an 8 inch square baking tray with greaseproof paper or tinfoil. In a bowl add the raisins and 2 tbsp’s of the baileys and cover with clingfilm. Microwave for 30 seconds then keep covered and leave to sit on the side to absorb the baileys. 
  2. In a saucepan melt 150g of the milk and dark chocolate together along with the butter.
  3. Add the soaked raisins, the rest of the baileys, the cherries and the shortbread to the mixture and stir through.
  4. Leave to set in the fridge for around 1 hour until firm.
  5. Melt the rest of each type of chocolate in a separate bowl. I melted mine in the microwave in 30 second intervals stirring in between until they were completely melted.
  6. Spoon the different chocolates over the top then using a blunt knife or chop stick, swirl the chocolates together to create your desired pattern. Top with extra sprinkles if desired!
  7. Leave to set in the fridge for at least an hour before serving. 

TOP TIP: To make sure the chocolate doesn’t crack and to get a clean cut you can score the chocolate before cutting. My preferred method is to heat the knife under hot water before serving which allows it to glide through easily. Do whichever you find easiest! 

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