Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
300g digestive biscuits
50g cocoa powder
100g raisins or sultanas
50g glacé cherries, halved
125g golden syrup
100g dark chocolate
100g milk chocolate
150g Easter chocolate treats, broken up (mini eggs, chocolate eggs, Creme Eggs)
1. Grease and line a 20x20cm baking tin with baking parchment. Crush the biscuits into 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, dried fruit and cherries.
2. In a small pan, melt the butter and golden syrup together until smooth. Add a pinch of sea salt flakes, then pour into the dry ingredients. Stir together until everything is really well mixed, then tip into the lined tin and use a spatula to press the mixture firmly into an even layer. Chill for 20 minutes.
3. Meanwhile, melt both chocolates together in a bowl over a pan of gently simmering water, until smooth. Pour the melted chocolate over the chilled base and tilt the tin to get an even covering. Sprinkle with Easter chocolate, then chill for 30 minutes, or until firm.
4. Slice into squares (see tip below for how to do this) and store in an airtight container for up to 2 weeks.
Martha’s tip Warm a sharp knife in boiling water before cutting, to get really neat squares of tiffin.
Typical values per serving: