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5 from 3 votes

Prague Chocolate Tiffin

Inspired by a recent trip to Prague, my take on traditional Scottish Tiffin is no-bake, studded with cherries, full of chocolate, and incredibly easy to make.
Prep Time20 mins
Set1 hr
Total Time1 hr 20 mins
Servings: 12
Print Recipe


For the butter/cocoa mixture:

  • ½ cup butter
  • ½ cup sugar
  • cup cocoa powder
  • ¼ cup corn syrup
  • 2 tsp vanilla extract
  • pinch of salt

Everything else:

  • 1 package digestive crackers, (14.1 oz, crushed to 1/2 inch-1 inch pieces; I prefer McVities’s brand)
  • ¾ cup dried cherries
  • 1 ½ pounds baking chocolate, roughly chopped (semi-sweet, dark, or milk, whatever your preference)


Prepare the crackers and cherries

  • In a large mixing bowl, crush the digestive crackers to ½ inch- 1 inch pieces. (I just use my hands.)
  • Add the dried cherries to the bowl with the digestive cracker pieces, and toss everything together with your hands. Set aside.

Prepare the butter/cocoa powder mixture

  • To a small sauce pan, add the butter. Turn the heat on to medium, and stir the butter with your spatula while it begins to melt.

Add the sugar, cocoa powder, and corn syrup

  • Once the butter has melted a little bit, add the sugar and the cocoa powder. Keep stirring until the sugar and the cocoa powder are almost incorporated, then add the corn syrup.
  • Stir the butter, sugar, cocoa powder, and corn syrup together until everything is incorporated, and the butter is almost completely melted.
  • Take the butter/cocoa powder mixture off the heat, add the vanilla extract and salt, and continue stirring until the butter melts completely.

Mix it all together

  • Now pour the butter/cocoa powder mixture into the bowl with the digestive crackers and dried cherries.
  • Now stir the butter/cocoa powder mixture into the digestive crackers and dried cherries with your spatula. Use your hands to help, if needed.

Transfer to the baking dish

  • Once the crackers are all coated in the butter/cocoa powder mixture, transfer everything to a well-oiled 9x13 inch baking dish.
  • Use your offset spatula to help spread the mixture evenly in the dish. Set aside.

Melt the chocolate

  • In another small saucepan, melt the chocolate pieces over medium-low heat, stirring the whole time.
  • Once the chocolate pieces are almost completely melted, take them off the heat. Continue stirring until the chocolate is completely smoothed and melted.
  • Now pour the chocolate evenly over the top of the digestive crackers. Use your offset spatula to help get the chocolate spread evenly and smoothly over the crackers.

Let the tiffin set

  • Let the tiffin set in the refrigerator for 1-2 hours, until the chocolate top is solid.

Serve and enjoy!

  • Once the tiffin is completely set, slice it into pieces. If it's too hard to slice directly out of the refrigerator, let it sit on the countertop for 10-15 minutes, then slice.
    Serve tiffin slightly chilled or at room temperature, and enjoy!


This tiffin is vegetarian.
This tiffin could be made vegan by using vegan graham crackers (like Nabisco Original) in place of the digestive crackers, subbing Earth Balance for the butter, and using vegan baking chocolate for the melted chocolate top.