How to CN?
Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy

Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy

      With just over a week until the New Year, if you're searching for a place to ring in 2026—whether it be with food, drinks, or a lively party—Beijing has numerous venues offering a diverse array of experiences. For those needing last-minute Christmas plans, consider these events:

      - Eat, Drink & Be Merry: Christmas Meals & Deals Pt. 1

      - Eat, Drink & Be Merry: Christmas Meals Pt. 2

      - Celebrate with Elegance This Season with These Christmas Afternoon Teas

      - Eat, Drink & Be Merry: Christmas Meals Pt. 3 (Vegan Options Available)

      - “TRUST x BE STUPID” Presents NYE Party

      The Beijing-based electronic music labels, TRUST and BE STUPID, are collaborating for a New Year’s Eve celebration at MADverse. The event will feature two rooms—one with core DJs from both labels and another showcasing DJs selected through TRUST’s “Sound Fresh” Open Decks initiative. Each ticket includes one free drink. More details about the event can be found here.

      - Date: Dec 31, 9 PM-late

      - Location: MADverse, THE BOX

      - Price: RMB 120/presale; RMB 150/at the door

      - Booking: Scan the QR code below

      NYE Countdown Party at COMMUNE

      COMMUNE is hosting a New Year’s Eve Countdown party across their locations. The dress code is gold and black, and tickets come with a complimentary drink to celebrate at midnight, along with a party popper. After midnight, food menu items will be 50% off for a stylish first meal in 2026. Entry is free before 10 PM if dining there; after 10 PM, a ticket is required. More information about the party is available here.

      - Date: Dec 31, 10 PM-late

      - Location: Scan the QR code below for details

      - Price: Free before 10 PM with dining; RMB 98/early bird; RMB 128/standard or at the door

      - Booking: Scan the QR code below

      NYE Bash at Slowboat

      Slowboat is throwing an NYE Bash at all their locations, featuring hourly deals throughout the night: From 9 PM-10 PM, drink a Pilsner 1L Stein Glass for RMB 55 (regular RMB 90), from 10 PM-11 PM, get four pints of Monkey's Fist IPA for RMB 100, and from 11 PM-midnight, enjoy 50% off bubbly.

      - Date: Dec 31

      - Location: All Slowboat locations

      - Price: Free

      - Booking: See poster below

      New Year’s Eve at Sultan

      Sultan will host a New Year’s Eve party featuring an open buffet, bingo games, and a belly dance performance. Each guest will receive one beer and one cocktail.

      - Date: Dec 31, 8 PM-2 AM

      - Location: Sultan

      - Price: RMB 588/adult; RMB 150/child

      - Booking: 130 7110 1061

      Bollywood Bash Night at Dastaan

      Dastaan will celebrate New Year's Eve with a Bollywood-themed party, including a buffet and free-flow drinks, encouraging guests to wear Indian attire.

      - Date: Dec 31, 7 PM-late

      - Location: Dastaan

      - Price: RMB 258/adult; RMB 108/child (5-12 years)

      - Booking: Scan the QR code in the poster above

      New Year’s Eve Feast at Latina

      Latina will host a Brazilian Churrasco New Year’s Eve Feast, featuring their unlimited Brazilian barbecue and buffet with special dishes, along with a carving station.

      - Date: Dec 31, 5 PM-10 PM

      - Location: Latina Grand Summit, Latina Gemdale Plaza, and Latina Wangfujing

      - Price: RMB 439/person

      - Booking: Grand Summit: 010 8531 5287; Gemdale Plaza: 010 6535 1425; Wangfujing: 010 6526 2899

      NYE at Station Park

      Station Park will hold a New Year’s Eve event at their West Plaza, featuring live DJs playing retro beats from 8 PM and a chance to win an iPhone 17 Pro with lucky draws at 8 PM, 9 PM, 10 PM, and 11 PM. Further details on participation can be checked below (for non-Chinese features, use your phone's translate function).

      - Date: Dec 31, 6 PM-midnight

      - Location: West Plaza, Station Park

      - Price: Free

      New Year at The Hyatt Regency Beijing Wangjing

      The Hyatt Regency Beijing Wangjing offers multiple New Year deals, including a Las Vegas-themed countdown party at The Music Bar as well as a New Year’s Eve Buffet Dinner

Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy

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Katie Coy, Managing Editor | Dec 23, 2025 11:30 am | Add a comment | 184 reads As Christmas approaches, if you’re searching for a festive dessert, consider this chocolate tiffin recipe. It’s incredibly easy, doesn’t need any baking, and provides a delightful chocolate treat to celebrate the holiday season. Ingredients 8oz digestive biscuits 3oz butter 3oz brown sugar 3 tablespoons cocoa powder 1oz raisins 1oz dried cranberries 1 beaten egg 2oz dark chocolate 2oz white chocolate Method Grease and line a 15-20cm rectangular tin with baking parchment. Place the biscuits in a food processor and pulse until they are in small pieces (if you don’t have a food processor, you can crush them in a bowl using a heavy object such as a rolling pin). Transfer the crushed biscuits to a large bowl and set aside. In a saucepan, melt the butter, sugar, and cocoa powder together, stirring until smooth. Add the raisins and dried cranberries, then remove from heat and let cool for a few minutes. Mix in the beaten egg until fully incorporated. Pour this mixture over the crushed biscuits, stirring until all the biscuits are coated. Transfer the mixture to the prepared tin, pressing it down, then smooth the top using the back of a metal spoon. Melt the dark and white chocolate separately in the microwave, doing so in 20-second intervals and stirring in between to prevent burning. Drizzle the dark chocolate in stripes across the top of the mixture in the tin, leaving spaces in between. Fill the gaps with stripes of white chocolate. Use a toothpick to swirl the chocolate together for a marbled effect. Refrigerate the tin for about two hours or overnight to set. Once set, turn the mixture onto a chopping board and cut into squares. READ: Eat, Drink & Be Merry: Christmas Meals Pt.3 (Including Vegan Option) Images: Katie Coy

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