Name: Peanut Butter and Jelly Tiffin
Prep time: 10 min
Total time: 10 min
Yield: 20
Cuisine: British
Ingredients: 2 & 1/2 oz or 75 g golden syrup; 3½ oz or 100 g unsalted butter, diced; 12oz or 350g smooth peanut butter; 5½oz or 150g grape jelly; 9oz or 250 g biscuits, such as digestives, or Graham Crackers, crushed; 3½oz or 100g raisins; 5oz or 150 g milk chocolate, roughly chopped; 5oz or 150 g white chocolate, roughly chopped

Peanut Butter and Jelly Tiffin is a delicious American twist on the classic British Tiffin chocolate snack, made up of peanut butter, jelly, crushed cookies, chocolate, and raisins. An easy no-bake sweet chocolate bar recipe.

Tiffin is a wonderful sweet treat, ideal for snacks and parties!
It's simplicity makes it very convenient to have readily available at home. When you make a batch, it will keep refrigerated for a few weeks. I often make up a double batch, especially when I know I have family and visitors popping over.

This is a perfect recipe for Thanksgiving and Christmas time too! Ideal for making ahead and it will store nicely in the fridge or freezer.

Tiffin uses basic pantry ingredients, is no-bake, and pretty cheap to make. As you will see from the photos, it's a type of sweet bar, made up of raisins, chocolate, and crushed cookies. We've made a variation from our traditional Tiffin recipe by adding peanut butter and jelly! and what a delicious combination it is!

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Some of you may know this type of recipe as 'chocolate cement' so whatever you prefer to call it, feel free to experiment with different ingredients as suggested below and let us know what flavors you made in the comments below.

Table of Contents 📋 hide

5) Equipment you’ll need

6) Ingredients

7) Instructions

8) Recipe Card

9) Peanut Butter and Jelly Tiffin

10) Easy Sweet Bar Recipes

Variations

You can of course swap the raisins for cranberries or other dried fruits, such as cherries, sultanas, craisins, etc
Add a handful of roughly chopped pecans or walnuts to the cookie base
Leave out the peanut butter and grape jelly
Use dark, milk, white chocolate, or even an orange or mint-flavored chocolate
Sprinkle some Reeces pieces over the top before the melted chocolate sets

Prep Time

10 minutes

Chill Time

1 hour

Serves

20 pieces

Equipment you’ll need

8 Inch baking pan

Ingredients

2 & ½ oz or 75 g golden syrup
3½ oz or 100 g unsalted butter, diced
12oz or 350g smooth peanut butter
5½oz or 150g grape jelly
9oz or 250 g biscuits, such as digestives, or Graham Crackers, crushed
3½oz or 100g raisins

The topping

5oz or 150 g milk chocolate, roughly chopped
5oz or 150 g white chocolate, roughly chopped

Instructions

Line the base and sides of a 20cm/8in square baking pan with baking paper.
In a saucepan, add the golden syrup and butter, under medium heat, and warm through until everything has melted and combined. Then add the peanut butter and grape jelly. Stir until everything has melted and combined.

Peanut Butter and Jelly Tiffin, melted butter and corn syrup

In a large mixing bowl, add the crushed cookies and raisins

Peanut Butter and Jelly Tiffin, showing crushed cookies and raisins

and then pour in the syrup mixture. Using a spatula, mix everything until well combined.

Peanut Butter and Jelly Tiffin, combine syrup mixture to cookies

Transfer the cookie mixture to the baking pan and smooth it out,

Peanut Butter and Jelly Tiffin, spread mixture in pan

whilst pushing down slightly to firm it up, with the bottom of a cup or glass.

Peanut Butter and Jelly Tiffin, flatten base down with cup

Peanut Butter and Jelly Tiffin, ready for melted chocolate topping

In a separate bowl, add the chopped milk chocolate, and place in the microwave at 30-second intervals until completely melted. Do the same for the white chocolate.

Peanut Butter and Jelly Tiffin, melted chocolate

Finally, pour the melted milk chocolate on top of the leveled cookie layer and spread it evenly so the whole surface is coated.

Peanut Butter and Jelly Tiffin, add melted chocolate

The easiest way to evenly distribute the melted chocolate is to keep tilting the pan until the chocolate spreads to cover the whole surface. You need to be quick so the chocolate doesn’t set before you’ve spread it!

Peanut Butter and Jelly Tiffin, tilt pan to spread chocolate evenly

Then drizzle the melted white chocolate on top and take a sharp knife or skewer and drag the white chocolate to form a pattern.

Peanut Butter and Jelly Tiffin, add white chocolate layer

Place in the fridge for at least 2 - 3 hours so it can firm up.

Slice into suitable-sized squares or rectangles.

Note: these are very rich and sweet so we would suggest cutting them in to no more than 1 – 2 inch wide squares

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Peanut Butter and Jelly Tiffin

Yield: 20

Prep Time: 10 minutes

Total Time: 10 minutes

Peanut Butter and Jelly Tiffin is a delicious American twist on the classic British Tiffin chocolate snack, made up of peanut butter, jelly, crushed cookies, chocolate and raisins. An easy no bake sweet chocolate bar recipe.

Ingredients

2 & ½ oz or 75 g golden syrup
3½ oz or 100 g unsalted butter, diced
12oz or 350g smooth peanut butter
5½oz or 150g grape jelly
9oz or 250 g biscuits, such as digestives, or Graham Crackers, crushed
3½oz or 100g raisins

The topping

5oz or 150 g milk chocolate, roughly chopped
5oz or 150 g white chocolate, roughly chopped

Instructions

1. Line the base and sides of a 20cm/8in square baking pan with baking paper.

2. In a saucepan, add the golden syrup and butter, under medium heat, and warm through until everything has melted and combined. Then add the peanut butter and grape jelly. Stir until everything has melted and combined.

3. In a large mixing bowl, add the crushed cookies and raisins and then pour in the syrup mixture. Using a spatula, mix everything until well combined.

4. Transfer the cookie mixture to the baking pan and smooth it out, whilst pushing down slightly to firm up, with the bottom of a cup or glass.

5. In a separate bowl, add the chopped milk chocolate, and place in the microwave at 30-second intervals until completely melted. Do the same for the white chocolate.

6. Finally, pour the melted milk chocolate on top of the leveled cookie layer and spread evenly so the whole surface is coated. Then drizzle the melted white chocolate on top and take a sharp knife or skewer and drag the white chocolate to form a pattern.
Place in the fridge for at least 2 - 3 hours so it can firm up.

7. Slice into suitable-sized squares or rectangles.

Note: these are very rich and sweet so we would suggest cutting them into no more than 1 - 2 inch wide squares

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Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 425Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 15mgSodium: 190mgCarbohydrates: 61gFiber: 2gSugar: 40gProtein: 6g

Nutrition information isn’t always accurate