Easy Chocolate Tiffin Recipe
16 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Digestives (place in a plastic bag and crush with a rolling pin, leaving some large pieces for texture.)
- 200 g Dark Chocolate (broken into pieces)
- 100 g Milk Chocolate (broken into pieces)
- 100 g Butter (cubed)
- 150 g Golden Syrup
- 2 tsp Cocoa Powder
- 200 g Milk Chocolate (broken into pieces)
- ΒΌ tsp Vegetable Oil
Method
- Line a 20cm square baking tin with non stick baking paper or clingfilm.
- Place the butter, golden syrup, and broken milk and dark chocolate pieces in a large microwaveable bowl. Microwave in 30-second bursts (stirring in between) until everything is melted together.
- Fold in the crushed digestive biscuits and cocoa powder until all of the biscuits are coated in the chocolate mixture.
- Press the mixture firmly into a lined tin (use the back of a heavy metal spoon to really compact it down).
- For the milk chocolate topping, melt the milk chocolate pieces (and a few drops of vegetable oil) in the microwave in 30-second bursts to ensure it doesn't go grainy. Spread the melted milk chocolate onto the tiffin base and refrigerate for at least 2 hours, but preferably overnight.
- Take the tiffin out of the fridge 10-15 minutes prior to cutting it into bars, to ensure the chocolate topping doesn't crack.