This British no-bake dessert is adapted from the original by Nadiya Hussain. It’s a delicious combination of dark chocolate, graham crackers, peanut butter, and jelly.
14 ounces dark chocolate*, broken into pieces
1 1/4 cup chunky peanut butter, divided (you can also use 1 cup smooth peanut butter and add 1/4 cup roughly chopped dry-roasted peanuts)
1/2 cup grape jelly or strawberry jam
9 ounces graham crackers (about 2 sleeves or 16 double crackers)
3/4 cup dried cranberries
Pinch of salt
Colorful candy-coated chocolates
Line a 9″ x 9″ baking pan with parchment paper.
Roughly crush the graham crackers. Pieces should be small enough so you can mix them in with other ingredients but not fine crumbs. You want to see chunks of crackers in the final product.
Place a medium-sized, heatproof bowl over a pan of gently simmering water and melt the chocolate, being careful not to let the bowl touch the water. Once melted, stir in ½ cup of the peanut butter and all the jelly or jam.
Stir the graham cracker pieces/crumbs, cranberries, and chopped peanuts (if using smooth peanut butter) into the chocolate mixture.
Pour the mixture into the prepared pan and level off.** Cover and place in the fridge for at least 1 hour.
Once set, carefully remove the tiffin from the baking tray and spread with the remaining peanut butter. Sprinkle with a little salt, then decorate with the cookies and candies.
Cut into squares and serve.
*You can use a mix of dark and milk chocolates. Adjust to your preference.
**I place a piece of wax paper on top of the mixture and level it off with my hands.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Candy
- Cuisine: British
- Calories: 373.17
- Sugar: 27.60 g.
- Sodium: 184.43 mg.
- Fat: 19.85 g.
- Saturated Fat: 6.53 g.
- Carbohydrates: 44.57 g.
- Fiber: 4.39 g.
- Protein: 7.25 g.
- Cholesterol: 2.08 g.
Keywords: chocolate, peanut butter, jelly