• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Contact Us

Tiffin And Tea logo

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Contact Us
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact Us
×
Home » Recipes » Desserts and Baking

Published: Jan 23, 2016. Post Updated: Apr 16, 2024

Home » Recipes » Desserts and Baking

Tiffin Bar

Sharing is caring!

68 shares
Jump to Recipe Print Recipe

Pretzel and Salted Caramel Tiffin Bar - This.Is.Delicious. Please.Make.It.

This recipe is an adaptation of a honeycomb version that I make a lot and I thought it was only right to have the first recipe on our website have the word tiffin in it and coincidentally, it is best served with tea. 😉

Bars stacked high with chocolate pouring down them

Obviously the Pretzels don't have to be star shaped but I think they add something special, although they do make it difficult to cut. A sacrifice I was willing to make because I'm not always about perfectly cut bars of chocolate..

Also making it in a bigger tray means more layers and more bars and you can play a spot of Tiffin Jenga with it. YUM.

Pretzels in a ziplock bag, pretzels being weighed on scale and digestives

Christmas Time

Tis the season and all that.. I love this time of year.

I'm not sure which I love more...Autumn or Winter. I love the lights and the merriment of December. It always makes me think about London..London is a magical place to be in November/December, and I am always slightly insanley jealous of those that can just hop onto a tube and wander around central London bewitched by the many charms it has to offer, all snuggly in their winter hats and woollen scarves.

Anyway back to reality.. So here is me trying to capture a little bit of that Christmas magic by erm, adding some star shaped pretzels to some silky dark chocolate! I know it doesn't quite compare.

In a way, it's also my ode to coffee shops. Coffee shops are amongst my favourite places to be, where treats like these are piled high and I can disappear into a book/laptop with said treat and a hot cuppa for a couple of hours undisturbed.. This getting away from the kids for some me time is a very new thing in my life and so I soak up every moment and squeeze in every bit of happy in the few hours I have!

Pretzel and Peanuts on a layer of chocolate in a tray

Pretzel and Salted Caramel Tiffin Bar

This is absolutely scrummy, gooey and delicious and goes perfectly with a hot drink.

For this recipe, I would suggest using a really good quality dark chocolate combined with the milk chocolate. It really really does makes all the difference.

Note - I always weigh golden syrup rather then measure by tablespoon or ml. In my experience, it makes life a lot easier.

Pretzel and Salted Caramel Tiffin in a tray uncut with pretzel in middle

How to make a Tiffin Bar

Grease or Line a tin.

Bash together Pretzels, Peanuts and Digestives.

Pretzels, Peanuts and Digestives in a Ziplock Bag

Melt the butter, sugar, cocoa, golden syrup. Simmer till just combined. 

Golden syrup, Cocoa, Butter and Sugar in a pot

Syrup mixture melted in pan

Stir in the biscuit mixture until thoroughly combined.

Biscuit mix and syrup mix being combined with spoon

Tip into the tin and press down), then pop into the fridge or freezer.

Digestive layer spread out in tin

Make Caramel - Add sugar and water to a pan and mix together. Stir in butter. Remove from heat and stir in cream in stages. Sprinkle over some salt. (Or used 260g store brought).

Pour the Caramel over the biscuit layer.

Caramel layer spread over biscuit layer

Add a layer of pretzels and nuts on top. You can break the pretzels or keep them whole.

Pour over melted chocolate. Once cool, place into the fridge to set for an hour.

Melted chocolate poured over the top of the pretzel and nut layer

 

How to store it

Keep in an airtight container for up to a week. 

More recipes

4 Ingredients Chocolate Flapjacks

Chocolate peanut butter cups

Nutella cheesecake cups

**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira

Pretzel and Salted Caramel Tiffin Bar in a tray with 1 piece cut out on a chopping board

Tiffin Bar

Safira
Salted Caramel and Pretzel and Peanut Bar with a layer of chocolate on top
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Fridge or Freezer Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Baking
Cuisine American, british
Calories 611 kcal

Ingredients
  

  • 200 g MIlk Chocolate Digestives
  • 130 g Salted Peanuts
  • 200 g Pretzels
  • 125 g Unsalted Butter
  • 30 g Dark Brown Sugar
  • 35 g Cocoa Powder
  • 170 g Golden Syrup

Salted Caramel (or use or 260 g Store Brought Salted Caramel)

  • 200 g Caster Sugar
  • 150 ml Water
  • 90g Unsalted Butter
  • 120 ml Double Cream
  • 1 teaspoon Salt or a few flakes of Sea Salt I prefer Maldon Sea Salt

Chocolate Topping

  • 400 g Chocolate I use a mix od dark and milk

Instructions
 

  • Line a small baking tin with greaseproof paper. I use a 34 x 20 cm rectangular tin.
  • Crush the biscuits, 100g of the pretzels and 65g of the peanuts together and set aside. (You can use a food processor for this, but I put the ingredients into a ziplock bag and use a rolling pin to bash them together, because I prefer to have the different textures and sizes).
  • In a saucepan on low heat, combine butter, sugar, cocoa, syrup. Do not boil. This is just to combine the ingredients.
  • Combine this with the biscuit mixture and mix well. Tip the mixture into a tin and press down with the back of a spoon. Place into the fridge to set.
  • Make Caramel by adding the sugar to a pan with the water and boil over a medium heat. When the mixture is golden, remove it from the heat. Add the cream and butter and stir rapidly. Then add in the salt and mix through. Put to one side.
  • Take the tray out of the fridge and pour the caramel over it. Add the remaining pretzels and nuts on top of the caramel.
  • Melt the chocolate by breaking it into a heat prove bowl and placing over a pan of simmering water, making sure the bowl does not touch the water. Once melted, pour over the top of the caramel. Refrigerate for at least 2 hours or overnight.

Notes

Salted Caramel - You can use 260g store brought Salted Caramel or Caramel with a touch of Salt stirred in. 
Pretzel and Peanut layer - For the second layer of pretzels and peanuts, you can leave them whole or bash them up. Bashing them up makes it easier to cut them.
Storage - These keep well in an airtight container for up to a week. Though I doubt that they will last that long.

Nutrition

Calories: 611kcalCarbohydrates: 79gProtein: 8gFat: 34gSaturated Fat: 18gCholesterol: 36mgSodium: 321mgPotassium: 294mgFiber: 5gSugar: 55gVitamin A: 407IUCalcium: 46mgIron: 3mg
Keyword Coffee Time, TIffin BAr, Tiffin
Tried this recipe?Let us know how it was!

More Desserts and Baking

  • Sticky toffee pudding in plate
    Brown Butter Sticky Toffee Pudding
  • Pistachio Brownie Cookies showing Pistachio cream in middle
    Crinkly Brownie Cookies with Pistachio Cream
  • Pistachio Brownies on baking paper
    Fudgy Chocolate Pistachio Brownies
  • 3 pieces of Chocolate Baklava on plate with ice cream
    Turkish Chocolate Pistachio Baklava

Reader Interactions

5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Picture of site owner Safira

hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

More about me →

Recipes

Footer

About

  • About
  • Privacy Policy

Browse Recipes

  • Recipes

Contact

  • Contact

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2025 Tiffin and Tea

68 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.