Biscoff Traybake Tiffin (No Bake)

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This no-bake Biscoff traybake is easy to make with simple ingredients. It’s made with milk and white chocolate, Lotus Biscoff biscuits, Digestive biscuits and Biscoff spread. It’s perfect for all occasions and makes a delicious afternoon pick-me-up.

slices of white chocolate biscoff no bake traybake

Looking for a quick, easy dessert that requires no baking? This easy Biscoff tiffin traybake is just the thing! It's packed with flavour from the milk and white chocolate, Lotus Biscoff spread and crunchy biscuits. It makes a great treat for bake sales, birthday parties or even edible gifting.

If you'd like in-depth, step-by-step instructions and notes, keep on reading. Otherwise, to get the condensed version, simply scroll to the recipe card at the end of this post. Enjoy!

Ingredients

Here's what you'll need to make this no-bake Biscoff traybake:

Lotus Biscoff biscuits: This recipe is pretty much a Lotus Biscoff tiffin without the raisins. Instead of just adding Digestive biscuits as you would with tiffin, I replaced some of them with Lotus Biscoff biscuits. I also used them for the topping.
Digestive biscuits: These add a classic flavour and make the tray bake look a little more interesting. You could also use Rich Tea biscuits if you prefer.
Butter: Adding butter to the chocolate traybake mixture helps to improve texture and add richness. It also adds a little extra flavour.
Golden syrup: Golden syrup, similar to butter, helps to soften the traybake texture. If you just mixed melted chocolate with the biscuits alone, it’d be very difficult to cut into once cooled.
Cocoa powder: This is added to give a stronger chocolate flavour.
Milk chocolate: This is the base of this no-bake Biscoff traybake and is what holds everything together. You can use semi-sweet chocolate instead if you prefer. I wouldn’t recommend using very dark chocolate or white chocolate for the base though because it may split.
White chocolate: I wanted to make Biscoff and white chocolate tray bake so I topped it with white chocolate. Feel free to use milk chocolate instead if you like. I also added some white chocolate chips to the base.
Biscoff spread: To make this dessert really look the part, we’ll be adding melted Biscoff spread to the topping. It can be swirled together with the white chocolate to make a beautiful pattern. The smooth version is the best one to use for this recipe.

Equipment

Baking tin: I used an 8x10-inch tin for this no-bake Biscoff traybake. You could use an 8x8-inch tin if you prefer thicker slices.
Baking paper: This will stop the traybake from sticking to the tin once set.
Rolling pin: To crush the biscuits. Because they don't need to be crushed finely, you could also use your hands to break them up if you like.
Mixing bowl: To mix everything together!
Saucepan: This is needed to melt the base ingredients together. You could also do it in the microwave if you prefer but using a saucepan over low heat helps to control the temperature and prevent burning.
Heatproof bowl: To melt the topping ingredients.
Wooden spoon: Or a rubber spatula, to mix everything together.
Toothpick or butter knife: This will help you create a swirly pattern with the white chocolate and Biscoff spread topping.
Knife: For cutting into the traybake once it's set.

How to make no-bake Biscoff traybake

Step 1: Line an 8x10 or 8x8-inch tin with baking paper. Set aside until you're ready to put the traybake in.

Step 2: Add 200g of Lotus Biscoff biscuits and 50g of Digestive biscuits to a large bowl. Using the end of a large rolling pin (or your hands), crush the biscuits into small chunks. Stir in 100g of white chocolate chips.

Step 3: Break up 150g of milk chocolate and add it to a pan along with 100g of butter, 3 tablespoons of golden syrup and 2 tablespoons of unsweetened cocoa powder. Place the pan over a low heat on the stove and stir occasionally until the chocolate and butter have melted.

Step 4: Pour the mixture into the bowl with the biscuits and mix well until all of the biscuits are evenly covered. Press the Biscoff tiffin base into your lined tin.

Step 5: Melt 200g of white chocolate and spread it evenly over the biscuit base in the tin.

Step 6: Place 3 tablespoons of smooth Lotus Biscoff spread into a heatproof bowl and microwave for 10-20 seconds until runny. Drizzle it over the white chocolate topping and use a toothpick or knife to swirl it together into a marbled pattern.

marbling the white chocolate and biscoff spread topping

Step 7: Top with 9 whole Biscoff biscuits.

placing lotus biscoff biscuits on top of the traybake

Step 8: Place your Biscoff traybake in the fridge for 2 hours until the topping is firm to the touch. Use the baking paper to carefully lift the tiffin out of the tin, cut it into slices and enjoy!

Top tips

Leave some baking paper hanging over the edges for easy removal later on.
The white chocolate topping can be swapped for milk, dark or semi-sweet chocolate.
Use Biscoff sandwich biscuits on top of the traybake if you want something extra fancy!

FAQ

How long will Biscoff traybake last?

This tasty no-bake tray bake will last for up to 2 weeks if you store it in the fridge. It can be kept in an airtight container or wrapped tightly in tinfoil or clingfilm.

Can I freeze it?

Yes, Biscoff tiffin freezes really well. You can put the slices into airtight containers and freeze it for up to 2 months. When you're ready to eat it, put the slices out onto a wire rack or plate and let them sit at room temperature for an hour or two, or in the fridge overnight. Once defrosted, do not refreeze.

What is Biscoff spread?

Biscoff spread is a thick, creamy spread made from Lotus Biscoff biscuits. It's packed full of speculoos flavour and a similar consistency to peanut butter. Also known as cookie butter, Biscoff spread comes in smooth and crunchy varieties. You'll find it in most supermarkets next to the jams and other spreads.

3 pieces of lotus biscoff tiffin traybake stacked on top of one another

More no-bake tray bake recipes

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