Peanut Butter Chocolate Tiffin

peanut butter tiffin 2

Sometimes there are things you wish you’d never found out. Here are a few things I wish I had never learned, heard, seen, tasted or otherwise came to know.

1) Wasted 2 hours of my life watching The Hangover 3.

2) Seen the images of the many stages of labour ( or as I like to call them: The laminated pictures of doom ) at our first NCT class.

3) That delicious foie gras is made by torturing geese.

4) Heard and learnt all the words to TOO MANY old country & western songs ( thanks Dad ) so that there is no room left in my head for maths.

5) Just how dangerously easy it is to make delicious chocolate tiffin.

I have a friend who has convinced herself that she doesn’t like ice cream so that she could avoid eating it. She said that she really didn’t need to enjoy and crave yet another fattening food. I sort of feel the same way about this chocolatey treat.

Still, this hasn’t stopped me ramping up the calories by making a peanut butter version and I’ve also discovered what a great little gift they make when wrapped up and adorned with a ribbon bow….. maybe I’m not so sorry I discovered tiffin after all.

peanut butter tiffin 1

Peanut Butter Chocolate Tiffin ( adapted from here )

200g milk chocolate
100g unsalted butter
2 tbsp golden syrup
100g digestive biscuits
3 packs of Reece’s Peanut Butter Cups

200g milk chocolate
25g unsalted butter
1 tsp golden syrup

Grease and line a 20cm square baking tin with baking paper.

Place the 200g of chocolate, butter and golden syrup in a heat-proof bowl and melt over a pan of simmering water. You can do this in the microwave on low power also. Once almost melted, remove from the heat and gently stir until any tiny bits chocolate have melted. Allow to cool a little.

Place the biscuits in a freezer bag, seal and crush with a rolling pin so that you have mainly crumbs with a few larger pieces of biscuit.

Mix the crushed biscuit mixture into the melted chocolate and stir until everything is coated. Dollop and press into the prepared tin.

Chop the Reese’s pieces into quarters and arrange over the biscuit base.

For the topping, melt the chocolate, butter and syrup as before and pour over the Reese’s strewn base. Refrigerate for 1-2 hours before cutting into wedges or squares.

Love Lemony x


  1. Oh for goodness sake. Now I’M going to have to make this too! We are obsessed with Reese’s Peanut Butter at the moment and smear it on anything that doesn’t move. Looks divine.

    Also – Are you having a baby lemony? I don’t think I knew…if you are then congratulations! Don’t worry about what they show you at NCT!

    Hope you are well x

    • lemo9809 says:

      Yes, very pregnant ( can no longer bend over to do up my strappy sandals )
      I’ve just seen a recipe for a PB & J brownie which made me think of your Elvis french toast! I also think Reeces Pieces chopped up in a banana loaf would be pretty amazing….

  2. Thank you Lemony for sharing this great recipe, I made some of the tiffin and donated it to the produce stall of a local village fete. I saved myself a couple of slices, heaven on a plate! 🙂

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