Chocolate tiffin

Method

Looking for a simple, no-bake treat that’s big on flavour? This chocolate tiffin is packed with rich tea biscuits, chewy cranberries and blueberries, and silky Callebaut milk chocolate. It’s quick to make, endlessly adaptable, and guaranteed to disappear fast!

Ingredient 

• 300g Callebaut 823
• 100g Butter
• 140g Golden syrup
• 250g Rich tea biscuits
• 125g Dried Cranberries
• 125g Dried Blueberries

To make chocolate tiffin

1. Line and spray a 20cm square tin with baking paper and Goldwax Food Release Spray.
2. Put the digestive biscuits into a zip lock bag and bash them with a rolling pin to break them up into small chunks
3. Roughly chop the dried fruit.
4. In a microwave safe bowl melt together the milk chocolate, butter and golden syrup. 
5. Once melted add the biscuits and chopped fruit and fold in carefully as to not break up the biscuits further. 
6. Place the mixture into the baking tin and lightly flatten.
7. Place into the fridge to set for a minimum of two hours.
8. Once set, cut into the required size and serve.

Enjoyed this recipe? Swap the dried cranberries and blueberries for other dried fruits of your choice, or even use some nuts to add extra crunch