Welcome to the Camp Coffee Club

Your one stop shop for delicious recipe inspiration

Get ready for Easter with our easy and delicious hot cross buns, Easter cookies, cupcakes & more, all with one key ingredient - your trusty baking partner Camp Coffee!

Camp Coffee and Chocolate Tiffin

Camp Coffee and Chocolate Tiffin

Just 2 tbsp of Camp Coffee adds a great flavour to this no bake dessert.

Serves: 10

Level: medium

Prep Time: 20 minutes
Cook Time: 10 minutes (1 hour setting)

Ingredients...


  • 3 tbsp Camp Coffee
  • 200g ginger biscuits
  • 75g dried cranberries or any dried fruit of your choice
  • 50g crystallised ginger, chopped
  • 125g butter
  • 700g milk or white chocolate, chopped - 200g reserved

Method...


  1. 1. Line a 20cm tin with baking paper. Crush the ginger biscuits by putting them in a bag and smashing them with a rolling pin, and then tip them into a bowl. Stir with cranberries and ginger.
  2. 2. Put the Camp Coffee, butter and 500g of the chocolate in a heatproof bowl. Melt in a microwave – or by setting the bowl over a pan of simmering water – until you have a smooth mixture.
  3. 3. Pour the melted chocolate over the biscuit mix and stir until everything is coated.
  4. 4. Spoon the mixture into the lined tin and press down.
  5. 5. Melt the rest of the chocolate and spread it on top, then shake the tin to settle the surface. Leave to cool and set completely (put it in the fridge if you need to).
  6. 6. Lift the tiffin out of the tin and cut into squares to serve.

For more recipe inspiration and baking chat, or to share your own recipes, drop in to the Facebook Camp Coffee Club today!

Available from most major supermarkets.


For the Baker of the Week terms and conditions, please click here.