A rich, indulgent Oreo tiffin made with crushed Oreo biscuits, buttery syrup, melted chocolate and extra Oreo pieces on top. This make-ahead, no-bake treat is ideal for bake sales, buffets, afternoon tea or picnics.
Oreo tiffin combines crushed Oreos and digestives with butter, golden syrup and chocolate to form a dense, crunchy bar. The mixture is pressed into a lined tin, chilled until set and finished with a chocolate topping and whole Oreos for a dramatic look.
✔️ Why you’ll love this recipe!
- Simple, no-bake recipe using just a few pantry staples—no oven required.
- Portionable bars that are perfect for lunchboxes, picnics, parties and bake sales.
- Crunchy Oreos add contrast to the silky chocolate for pleasing texture in every bite.
🛒 Ingredient notes
Oreos and digestives – Crush with a rolling pin, leaving some bigger pieces for texture. Reserve whole Oreos for the topping.
Butter – Unsalted butter works best to control the salt level.
Golden syrup – If unavailable, clear runny honey is a reasonable substitute.
Chocolate – Use a mix of dark and milk chocolate for the base, and milk chocolate for the topping.
Cocoa powder – Adds depth and richer chocolate flavour.
Oreo chocolate bites – Optional for extra Oreo chunks and texture.
🔪 How to make Oreo tiffin
The full ingredient quantities and detailed recipe are in the recipe card below.
Top Tips
- Use good-quality chocolate for the best flavour and texture.
- Add a few drops of vegetable or coconut oil to the melted milk chocolate topping to reduce cracking when slicing.
- Let the chilled tiffin sit at room temperature for 10–15 minutes before cutting to prevent the topping from snapping.
- For clean slices, use a long sharp knife and wipe it between cuts.
📖 Variations
- Swap biscuits: chocolate digestives, ginger biscuits or Rich Tea work well.
- Add 75g chopped walnuts or pecans for extra crunch.
- Stir in a few tablespoons of smooth peanut butter with the melted chocolate for a peanut-butter twist.
- Add 100g dried fruit such as raisins, chopped apricots or dried cranberries.
- Mix in crushed honeycomb, Smarties, mini eggs or chopped chocolate bars for extra texture and flavour.
🥡 Storage
Store – Keep tiffin bars in an airtight container in a cool, dry place. In hot weather, store in the fridge to prevent melting. They will keep up to 5 days.
Freeze – Tiffin freezes well. Place cut bars in a freezer-safe container for up to 3 months, or wrap the whole slab in two layers of foil and freeze as one piece.
❓ Frequently asked questions
They are similar no-bake chocolate bars, but rocky road typically contains marshmallows while tiffin traditionally does not.
Most Oreo varieties do not contain milk and are considered vegan, though some special flavours may include animal-derived ingredients like honey. Check the packaging to be sure.
Honey or light corn syrup can be used instead, but they will slightly change the flavour.
😋 More chocolate treats
Easy Easter Rocky Road Recipe-
Easy Rolo Brownies
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Easy Mint Aero Brownies Recipe
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Best Ever Malteser Tiffin Recipe
More tiffin recipes
- Mini Egg Tiffin
- Creme Egg Tiffin
- Malteser Tiffin
- Honeycomb Tiffin
Tried it? Let me know and rate it below. Tag me @effortlessf00d on Instagram—I’d love to see your creations!
Recipe
Oreo Tiffin
Equipment
- Mixing bowls
- 20 cm (8″) square baking tin, lined
Ingredients
- 150 g Oreo biscuits, crushed into pieces
- 100 g digestives, crushed into pieces
- 200 g dark chocolate, broken into pieces
- 100 g milk chocolate, broken into pieces
- 100 g butter
- 150 g golden syrup
- 2 tsp cocoa powder
- 110 g Oreo chocolate bites or other chocolate candy
For the topping
- 200 g milk chocolate
- 12 whole Oreo biscuits
- 2 Oreo biscuits, crushed
Instructions
- Place the crushed Oreo biscuits and digestives into a large bowl.
- Put the dark and milk chocolate, butter, golden syrup and cocoa powder into a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until the mixture is fully melted and smooth.
- Pour the melted chocolate mixture over the crushed biscuits and stir until evenly combined. Fold in the Oreo chocolate bites.
- Press the mixture firmly into the lined 20 cm (8″) square tin and smooth the top.
- Melt the milk chocolate for the topping in 30-second bursts. Spread over the tiffin base, arrange the whole Oreos across the top, then sprinkle over the crushed Oreo pieces.
- Chill in the fridge for at least 2 hours before cutting into bars.
Notes
Top Tips:
- Choose good-quality chocolate for the best results.
- A few drops of vegetable or coconut oil in the topping can help prevent cracking when slicing.
- Allow the chilled tiffin to rest at room temperature for 10–15 minutes before slicing for neater cuts.
- Wipe your knife between cuts for clean edges.
Variations:
- Use different biscuits such as chocolate digestives or ginger biscuits.
- Add 75 g chopped nuts for extra crunch.
- Mix in a few tablespoons of peanut butter with the melted chocolate for a peanut-butter version.
- Add 100 g dried fruit or crushed candy for extra texture.
Storage: Store in an airtight container in a cool, dry place for up to 5 days, or freeze cut bars for up to 3 months.
Nutritional Information (Approximate)
Calories: 511 kcal | Carbohydrates: 64 g | Protein: 6 g | Fat: 28 g | Sugar: 43 g (values approximate)