Recipe: Indulgent Chocolate Tiffin

This one is a little treat for my fellow chocaholics out there!

What You Need:

20cm x 20cm square baking tin (or similar – I used a cake tin!)

For the Base
200g Milk Chocolate
100g Butter
2tbsp Golden Syrup
125g Digestive Biscuits
135g ish of Malteasers
Any extras – I used raisins and cashews – yum!

For the Topping
200g Milk Chocolate
50g White Chocolate

How To Do It:

1. Line the baking tin with greaseproof paper or cling film.

2. Melt the 200g Milk Chocolate, 100g Butter and 2 tbsp golden syrup in a bowl. I did this in the microwave though I’m sure chocolate connoisseurs are now mentally sending me to hell and I should have done it in a glass bowl over a pan of water – but, frankly, I couldn’t be bothered and I can’t tell the difference – just don’t let the chocolate burn and we are all good!

3. Crush the Digestive biscuits and half the malteasers in a freezer bag with a rolling pin, bottle of wine, elbow etc…

4. Take the rest of the Malteasers and anything else you want to add (I added a few handfuls of raisins and some cashews) and mix into the chocolate mix with the biscuit-malteaser crumbs and mix.

5. Press the mix into the lined tin with the back of a metal spoon. (I learned that from experience – it just sticks to a wooden spoon!)

6. Melt the 200g milk chocolate and pour on as topping. Melt the 50g white chocolate and decorate the top of the milk chocolate with artistic drizzles.

7. Put in the fridge for a couple of hours (overnight is better but I just couldn’t wait!) and enjoy!

Let me know if you try this recipe – send me a photo on twitter to @rosieladkin!

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