The last time I was in England I had lunch at Pret a Manger and finished it with a ‘Choc Bar’, a British treat often referred to as fridge cake or chocolate concrete. Interestingly, this confection is also known as tiffin, a British Indian word used to describe a snack, light meal, or packed lunch.
Tiffin is usually a combination of dried fruit, cookie pieces, nuts, and chocolate. Although it is virtually unknown in North America, Cadbury’s makes a tiffin chocolate bar.
Tiffin is the perfect treat for summer since it requires no baking. It is also an excellent way to use neglected items in your pantry. This recipe helped me to reduce stores of dried fruit, agave syrup, and pecans that we had purchased in bulk quantities during a short-lived dalliance with Costco.
5 ounces graham crackers (9 double crackers) or digestive biscuits, broken into small pieces (not crumbs)
5 ounces whole dried peaches (approximately 5), chopped into small pieces
1 cup pecans, chopped
1/2 cup unsalted butter (1 stick)
1 1/2 cups bittersweet chocolate chips
1/4 cup agave syrup (can substitute corn syrup, honey or golden syrup)
1 teaspoon vanilla extract
cocoa (for dusting, optional)
1. Line a 8 x 8-inch baking pan with plastic wrap.
2. In a large bowl, mix graham crackers, peaches and pecans. Set aside.
3. In a large pot over low heat, melt butter, chocolate chips, agave syrup and vanilla extract.
4. Add dry ingredients to chocolate and mix well.
5. Transfer to a baking pan and pat down with the back of a spoon.
6. Cool in the refrigerator for 6 hours or overnight.
7. To serve either unmold and dust with cocoa or cut into individual squares in the pan and serve each slice with a dusting of cocoa.