Crispy Peanut Chocolate Tiffin recipe
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- Dish type
- Fridge cake
This is a different take on a classic chocolate tiffin - a sort of rocky road version, made with rice crispies instead of biscuits. Really moreish, and dangerously easy to make!
23 people made this
- 275g honey
- 1 tablespoon treacle
- 260g peanut butter
- 170g plain chocolate, chopped
- 10 large plain marshmallows
- 85g crispy rice cereal
- 150g salted peanuts
MethodPrep:15min ›Ready in:15min
- In a large saucepan over medium heat, combine the honey, treacle and peanut butter. Bring to the boil, then remove from heat and stir in the chocolate and marshmallows until melted. Mix in the rice cereal and peanuts. Pat firmly into a greased or lined 23cm square baking dish. Cool and cut into squares.
Reviews & ratingsAverage global rating:(13)
Reviews in English (11)
by Léah Fugère
These were definetly tasty but the recipe definetly needs to include the fact that it requires a double boiler. I ended up scorching the bottom of my pot and spent a grueling Saturday morning scrapping questionable looking burnt chocolate off the bottom of my pot.-27 Jul 2006
Even though I like molasses, I thought it overpowered the peanut butter. These weren't as chocolatey or peanut buttery as I had expected. If I try these again, I'll definitely skip the molasses.-16 May 2010
Crispy Chocolate Tiffin
Everyone seems to love a good Tiffin, or chocolate refrigerator cake, children especially, making it the ideal treat to have in for teatime treats for when children come round to play. It’s not really a complicated recipe at all and everyone has their own favoured versions, but this version is somewhere between classic Tiffin and chocolate crispy cakes with vegetarian marshmallows. And it went down a storm.
Crispy Chocolate Tiffin (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
makes enough for a 1 lb loaf tin
- 150g chocolate biscuits, I used Tesco Bourbon
- 1 1/2 cups rice Krispies
- 1/4 cup dried fruit of choice, I used dried strawberries
- 100g dairy-free dark chocolate, roughly broken
- 3 tbsps dairy-free spread
- 3 tbsps golden syrup
- 1 small pack of marshmallows, I used Freedom Vegetarian Marshmallows
– Line a loaf tin with parchment
– Roughly break up the biscuits, you want some fine and some chunky bits.
– Mix together the broken biscuits, rice krispies, dried fruit and marshmallows.
– In a microwave or over a bain-marie, melt together the chocolate, spread and golden syrup.
– Pour over the dry ingredients and mix well until everything is well covered.
– Pour into the prepared loaf tin and press down to level off the surface.
Ingredients of Chili Crispy Peanuts
- 2 cup raw peanuts
- salt as required
- 1/4 teaspoon baking powder
- 1/2 teaspoon cumin powder
- 1 1/2 teaspoon chaat masala
- 3 cup gram flour (besan)
- 1/2 teaspoon turmeric
- 1 teaspoon red chilli powder
- 1/2 teaspoon garam masala powder
- water as required
How to make Chili Crispy Peanuts
Step 1 Mix the masalas
In a medium-sized bowl, sprinkle a little water along with 1/2 tsp chaat masala, garam masala powder, cumin powder, 1/2 tsp red chilli powder, baking powder, salt, turmeric powder and gram flour. Mix these ingredients well.
Step 2 Deep fry the peanuts
Add raw peanuts and 2 tbsp oil to the same bowl. Add more water if required, but make sure the paste is thick. Coat the peanuts well. Now, add these peanuts to the hot oil in a kadhai and deep fry them till they turn golden brown on medium flame.
Step 3 Ready to be served
Once they turn golden brown, drain these on a layer of paper towels in order to soak the extra oil. Sprinkle remaining chaat masala and red chilli powder on it. Mix gently and serve.
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Hi! I'm Abby, a lawyer turned stay-at-home mom, sharing with you our tried and tested home-style dishes from the Philippines, Asia and around the world. Our dishes reflect my family's multi-cultural background and our many travels abroad.
17. Cheesy Hash Brown Breakfast Muffins
These Muffins are made with cheese, hash browns, eggs, bacon, herbs, and other veggies whatever you like. These recipe muffins are high protein and comfortable satisfying breakfast dishes that perfect for you and your family.
Get the recipe here.
Recipe: Milk Chocolate and Peanut Butter Tiffin | AD
Tiffin is one of those recipes that you can make with just about anything – just find something crumbly, and add a load of chocolate and that’s about it!
I remember making tiffin when I was younger a lot as it was one of those things that you could make without needing to use an oven, and so it was relatively safe for me to make without supervision – which probably meant I ate quite a lot of the mix too! Ha!
This particular tiffin is a real treat, because what combination is better than peanut butter and chocolate?!
I wanted to try making tiffin with added peanut butter and using Peanut Butter Crunchy Nut as my “something crumbly”, and it actually turned out really well! M even said it tastes like Toffee Crisp, which I will totally take – love me a toffee crisp!
Makes: 25 Bitesize or 16 Large Tiffin Chunks
What You Need:
- Square tin
- Large Microwaveable Bowl
- Greaseproof paper
- 100g Butter
- 700g Milk Chocolate
- 50g Golden Syrup
- 80g Peanut Butter (either Crunchy or Smooth – whatever you fancy!)
- 275g Crunchy Nut Peanut Butter Clusters
How To Do It:
- Line the tin with Greasproof paper.
- Place the Butter in the large microwaveable bowl and melt in the microwave
- Add the Golden Syrup and 500g of the Milk Chocolate (set the remaining 200g aside for the top)
- Stir well.
- Place in the microwave for 30 seconds and stir again, Repeat as necessary until the chocolate is completely melted – this won’t take as long as you think as the syrup gets really hot and helps to melt the chocolate so be careful not to overdo it!
- Pour the Crunchy Nut Clusters into a sandwich bag and crush with a rolling pin until completely crumbled.
- Add the crushed Crunchy Nut Clusters and Peanut Butter to the Melted Chocolate mix and stir until completely combined.
- Pour into the tin and place in the fridge until set – should take about 45 mins to an hour.
- Melt the remaining 200g Chocolate in the microwave until smooth.
- Pour over the top of the Tiffin and place back in the fridge for 20-30 minutes until set.
- Cut into bitesize pieces – it will be crumbly underneath, but if you use a nicely sharp knife it’ll cut well.
*This is not a sponsored post, however the Crunchy Nut Peanut Butter Clusters were gifted to me to try out, so I thought I’d try baking with them!*
Chocolate Peanut Butter Ritz Cookies
Chocolate Peanut Butter No-Bake Ritz Cookies are the sweet, salty, chocolatey snack you need in your life.
With zero baking required and just three ingredients–chocolate, Ritz crackers, and peanut butter–they’re a perfect last-minute addition to your holiday cookie tray or party menu.
Have you ever had Ritz Cookies? I first tasted these cookies when my friend Debbie brought me meals after I came home from the hospital after having my middle son. It’s hard to believe that was 13 years ago already!
(You know what’s even harder to believe? I taught Debbie’s daughter Amanda in Kindergarten almost 20 years ago now and Amanda just had a sweet baby last year!)
Debbie calls these “New Mom Cookies” and they are something that she brings to all new mamas as a special treat just for them. She stashed them in my freezer and I happily snacked on them for several days.
They certainly do the job when you need a little something sweet and comforting to get you through the day or those long new baby nights.
Ever since then, these have been my “can’t resist it” treat when I’m craving a salty sweet snack.
They’ve got chocolate.
They’ve got peanut butter.
What more do you really need in a dessert?
My kids LOVE them as much as I do and I pick up a box of Ritz Crackers to make these at least once a year. Once you try them, I know you’ll want to do the same.
One of my favorite things about making Ritz Cookies is that they require no time in the oven. You’ll want to make these cookies all year long, but they’re extraordinarily handy to keep in mind during the in the hot summer months when you can’t stomach the thought of turning on an oven.
During the holiday season, when you have limited time and the oven is in high demand, Ritz Cookies can come to your rescue in all their chocolatey glory. Prep them while your other dishes are occupying that oven real estate for a fun addition to your dessert spread.
While I love the taste of no-bake cookies, they’re not usually known for being pretty. Because these Ritz Cookies don’t use raw oats and get a dip in a bath of melted chocolate, they look more attractive than your average no-bake treat.
The flavors here are similar to my popular go-to five-minute dessert No-Bake Crispy Chocolate Peanut Butter Bites but that layer of dipped chocolate gives them a fancier look.
It’s hard to beat a recipe that takes minutes to assemble but looks–and tastes–like something special. Am I right?
Believe me when I say the hardest part of making Chocolate Peanut Butter Ritz Cookies is waiting for them to set in the fridge.
But if you just can’t resist and end up popping one of these salty, crispy, sweet delights in your mouth before the chocolate’s totally hardened, I promise not to tell.
And because they’re too great to not mention, even though they aren’t a no-bake cookie, Palmiers are one of the easiest two-ingredient cookies out there. Made with just puff pastry and a sprinkling of sugar, these flaky cookies are pretty awesome.
Peanut Butter Cookies
I’ve been baking these Three Ingredient Peanut Butter Cookies since I was a kid, but let me tell you now, these Ritz Cracker Cookies? They’re a salty-sweet chocolatey three ingredient cookie that no one can resist.
Impressive enough to serve at a party but easy enough for a weekday afternoon treat, these no-bake Chocolate Peanut Butter Ritz Cookies are more than likely to become a fixture in your household. One bite delivers the perfect balance of crunchy cracker, velvety chocolate, creamy peanut butter and just the right touch of salt.
Serve with an ice cold glass of milk, a steaming hot cup of coffee or a Spanish Cafe Con Leche and you have just about the perfect snack for any time of day.
These cookies are also easy to keep fresh in the fridge and taste just as good days later, so feel free to make a big batch to have on hand. That is, if your family can resist gobbling them up in one day!
Have I convinced you how much I LOVE these cookies yet?
Tips for Dipping Chocolate
There’s something extra special about a chocolate dipped cookie. Like my Chocolate Dipped Candy Cane Cookies, Ritz Cracker cookies take something already delicious–in this case Ritz crackers and peanut butter–and add chocolate for that extra WOW factor.
Dipping your crackers in chocolate isn’t difficult but creating a smooth velvety finish takes a little focus.
Start by selecting a high-quality chocolate. Look for varieties of chocolate chips with a high ratio of cocoa butter to cocoa.
When dipping your crackers be sure to drain off the excess chocolate before placing it on the parchment paper. Balance the cracker on a fork before lowering it into the chocolate, then gently tap the bottom of the dipped cracker against the remaining chocolate to help remove excess from the cookie while leaving enough chocolate to allow the cookie to slide off your fork and onto the parchment.
This process can get messy so I recommend laying down newspaper on your kitchen counter before you start dipping to make clean up as easy as the recipe itself.
If you do end up with a little extra chocolate clumping on the cracker, don’t stress. Extra chocolate never made a cookie taste worse!
Tips for Storing No-Bake Cookies
Your Chocolate Peanut Butter Ritz Cookies are ready to eat as soon as the chocolate has fully cooled and hardened. Once set, you can serve right away.
If your friends and family don’t immediately eat the whole batch in one sitting, store them in a container with an airtight lid in a cool place. Keeping no-bake cookies in the fridge is best for maintaining quality but they’ll also be okay at a mild room temperature for a few hours.
Ingredients of Chocolate Peanut Butter
- 500 gm roasted peanuts
- 1 1/2 tablespoon cocoa powder
- 3 tablespoon groundnut oil
- salt as required
- 4 tablespoon icing sugar
How to make Chocolate Peanut Butter
Take a blender jar and add the roasted peanuts in it. Blend them coarsely and then add half a tablespoon of oil to it. Blend it again and make sure a smooth paste is formed. Sprinkle the icing sugar and salt on the mixture, and blend.
Once the basic peanut butter paste is done, flavor it with cocoa powder, and blend the entire mixture to achieve the desired consistency. Once done, store it in a mason jar and savor it with a crispy toast.
Chalimidi recipe, Vadapappu and Panakam - 3 Andhra special Naivedaym recipes
- Idiyappam flour / Homemade processed rice flour – 1/2 cup
- Powdered jaggery or powdered sugar – 1/4 cup ( I used organic brown sugar, so color is dark)
- Cardamom powder - 1/8 tsp
- Ghee - 1 tbsp
- Water - 1 tbsp or more as needed
- Moong dal - 1/4 cup
- Water - to soak
- Water - 1 cup
- Powdered jaggery - 2 tbsp
- Dry ginger powder - 1/4 tsp
- Pepper powder - 1/4 tsp
- Cardamom powder - 1/8 tsp
- Tulsi leaves - to garnish
HOW TO MAKE CHALIMID, VADAPAPPU, PANAKAM - METHOD
- To make Chalimidi, take the rice flour, jaggery, ghee, cardamom powder in a bowl.
- Mix well. Add little water if needed and make a non-sticky ball. Pachi Chalimidi is ready.
- To make vadapappu, wash and soak moong dal in water for 1 hour. Drain the water completely and offer to God.
- For panakam preparation, mix jaggery and other ingredients in water. Filter the water.
- Panakam is ready. Garnish with few tulsi leaves and offer to God on Ramanavami and other festivals.
METHOD - STEP BY STEP PICTURES
- How to make pachi chalimidi : Take store bought idiyappam/ appam flour in a bowl. Add powdered jaggery ( I used organic brown sugar/Naatu sakkarai, so its color is too dark), cardamom powder, ghee. Mix well. Add 1 to 2 tbsp. water. Mix well and make a smooth ball. Pachi chalimidi is ready.
- How to make vadapappu : In a bowl, take the moong dal. Wash and soak in enough water for an hour. Drain the water completely and take the soaked, wet moong dal. Offer to God.
- How to make panakam: Take one cup of water. Add powdered jaggery, cardamom powder, dry ginger powder and pepper powder. Mix well and strain it. Garnish with few Tulsi leaves. Panakam is ready to serve. Enjoy !
Nutritional Information for the recipe Peanut Butter Cookies
|Per Serving||Per 100 g / ml|
|Energy||335 kJ |
|1394 kJ |
|Fat||1.93 g||8.05 g|
|Carbohydrate||14.37 g||59.88 g|
|Protein||1.19 g||4.96 g|
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