Chocolate Tiffin Squares made with ROLO®
Elevate your dessert repertoire with Chocolate Tiffin Squares made with ROLO® recipe, a no-bake sweet treat that seamlessly blends texture and flavour. This recipe yields 16 portions and can be prepared in just 15 minutes, making it a brilliant option for high-volume kitchens, cafes, eateries or any restaurant looking to elevate their dessert menu offering.
The tiffin starts with a rich foundation of high-quality milk chocolate, combined with crushed digestive biscuits and raisins for added depth. The standout feature is the addition of ROLO® Mini Mix-in Chocolate pieces, which adds a caramel flavour to the tiffin squares. By incorporating chocolate from ROLO®.
For a refined finish, top your chocolate tiffin creation with a glossy layer of dark chocolate and a generous sprinkle of additional ROLO® pieces. This dessert offers a sophisticated balance of sweetness and texture, making it a standout choice for any occasion.
For the complete recipe, please see below, additionally, explore more menu ideas.
- 120g unsalted butter, melted
- 3 tbsp golden syrup
- 200g milk chocolate
- 300g digestive biscuits, crushed
- 1/4tsp flaked sea salt
- 100g raisins
- 100g ROLO® Mini Mix-in Chocolate pieces
- 100g dark chocolate
- 100g ROLO® Mini Mix-in Chocolate pieces
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1To Make the Tiffin: In a saucepan, gently melt the butter, golden syrup, and milk chocolate over low heat, stirring until smooth. Remove from heat and fold in the crushed biscuits, salt, and raisins until evenly combined.
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2Allow the mixture to cool slightly. Incorporate the ROLO® pieces, ensuring even distribution.
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3Transfer the mixture into a lined 20cm square tin, pressing down firmly to create an even layer. and refrigerate for 20 minutes to set slightly.
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4To Garnish the Tiffin: While the base is chilling, melt the dark chocolate using a double boiler or microwave, ensuring it does not overheat.
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5Once the tiffin base has cooled, pour the melted dark chocolate evenly over the top and scatter the ROLO® Mini Mix-in pieces over the dark chocolate layer.
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6Return the tin to the refrigerator and allow to set for a minimum of 2 hours before cutting into portions.
|
TYPICAL VALUES |
Per 100g |
Per serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
|
Energy |
2097 kJ 502 kcal |
1321 kJ 319 kcal |
2000 kcal |
16% |
|
Fat |
28.9g |
19.7g |
70 |
28% |
|
of which: saturates |
16.0g |
10.9g |
20 |
55% |
|
Carbohydrate |
54.2g |
36.9g |
260 |
14% |
|
of which: sugars |
38.4g |
26.1g |
90 |
29% |
|
Fibre |
2.9g |
2.0g |
- |
- |
|
Protein |
4.9g |
3.3g |
50 |
7% |
|
Salt |
0.62g |
0.17g |
6 |
7% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
|
Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
|
1321 kJ 319 kcal |
19.7 g | 10.9 g | 26.1 g | 0.42 g |
| 16%* | 28%* | 55%* | 29%* | 7%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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