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

Tiffin Bar

Salted Caramel and Pretzel and Peanut Bar with a layer of chocolate on top

Course Baking
Cuisine American, british
Keyword Coffee Time, TIffin BAr, Tiffin
Prep Time 15 minutes
Fridge or Freezer Time 1 hour
Total Time 1 hour 15 minutes
Calories 611 kcal
Author Safira


  • 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


  1. Line a small baking tin with greaseproof paper. I use a 34 x 20 cm rectangular tin.
  2. 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).
  3. In a saucepan on low heat, combine butter, sugar, cocoa, syrup. Do not boil. This is just to combine the ingredients.
  4. 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.
  5. 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.
  6. Take the tray out of the fridge and pour the caramel over it. Add the remaining pretzels and nuts on top of the caramel.
  7. 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.

Recipe 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 Facts
Tiffin Bar
Amount Per Serving
Calories 611 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 18g113%
Cholesterol 36mg12%
Sodium 321mg14%
Potassium 294mg8%
Carbohydrates 79g26%
Fiber 5g21%
Sugar 55g61%
Protein 8g16%
Vitamin A 407IU8%
Calcium 46mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.