Martha Collison's chocolate tiffin

Name: Martha Collison's chocolate tiffin
Prep time: 20 min
Total time: 20 min
Yield: 16
Ingredients: 300 g digestive biscuits; 50 g cocoa powder; 175 g leftover dried fruits (I like a mix of currants, raisins and glacé cherries); 150 g butter; 125 g golden syrup; 1 pinch sea salt; 75 g dark chocolate; 75 g milk chocolate

4.5 out of 5 stars(2) Rate this recipe

Vegetarian

Makes16
CourseSnack
Prepare20 mins
Cook-
Total time20 mins
Pluschilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

300g digestive biscuits
50g cocoa powder
175g leftover dried fruits (I like a mix of currants, raisins and glacé cherries)
150g butter
125g golden syrup
1 pinch sea salt
75g dark chocolate
75g milk chocolate

Method

Grease and line a 20x20cm baking tin with baking parchment. Crush the digestive biscuits to crumbs, either using a food processor or a bowl and wooden spoon. You’re looking for a rubbly mixture with a few pea-sized pieces of biscuit remaining to give the tiffin some texture. Combine the crumbs with the cocoa powder and dried fruits – roughly chop any larger pieces of fruit so they combine well.
In a small pan, melt the butter and golden syrup together until smooth. Add a pinch of sea salt and then pour into the dry ingredients. Stir together until everything is really well mixed, tip into the lined tin and use a spatula to press the mixture firmly into an even layer. Chill for 20 minutes.
Meanwhile, melt both chocolates together in a bowl over a pan of simmering water until smooth. Pour the melted chocolate over the chilled base and tilt the tin to get an even covering, then chill for around 30-60 minutes, until firm. Slice into squares and store in an airtight container for up to 2 weeks.