Chocolate Tiffin with Baileys
Our tiffin recipe works well with any biscuit you may have in the cupboard home - we’ve used Rich Tea biscuits here to balance out the sweetness.
Nothing says Christmas like a drop of Baileys! The classic Irish cream was a delicious addition to our Classic Fudge Recipe so we thought we’d keep spreading the Christmas spirit through other popular Christmas treats.
Buttery baking spread
Dark chocolate, broken into pieces
Rich tea biscuits, broken into large pieces
Baileys Irish Cream Liqueur
Maraschino cherries, halved
For the topping:
You will also need
20cm (8in) square tin, lined with baking parchment
Step 1 of 5
Add the condensed milk, butter, cocoa and chocolate to a saucepan and heat gently until the butter has melted.
Step 2 of 5
Whilst everything is melting, add the Baileys and raisins to a microwaveable bowl and heat for 1 minute. Leave to cool and let the raisins soak up all the Baileys.
Step 3 of 5
Add the broken biscuits, cherries and Baileys soaked raisins to a large bowl and pour over the chocolate mix. Give it a good stir to make sure everything is coated in the chocolate mix.
Step 4 of 5
Transfer the mix to your tin and smooth out the top. Pop it in to the fridge to chill for at least an hour.
Step 5 of 5
Melt the milk, white and dark chocolate separately, then place alternating circles of each type of chocolate on to the top of the tiffin. Swirl together using the end of a spoon (you can even sprinkle over some edible glitter for that extra Christmas sparkle if you like!) and leave to chill for a further 4 hours until the top has set.
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