Easy Christmas Tiffin

16 standard portions

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Ingredients

• 250 g Shortbread Biscuits (crushed in a sealed plastic bag with a rolling pin)
• 200 g Dark Chocolate (broken into small pieces)
• 100 g Milk Chocolate (broken into small pieces)
• 100 g Butter
• 150 g Golden Syrup
• 2 tsp Cocoa Powder
• 75 g Dried Cranberries
• 100 g White Chocolate Chips
• ½ Orange (zest only)
• 200 g Milk Chocolate (broken into small pieces)
• ¼ tsp Vegetable Oil
• 4 tbsp Christmas Sprinkles

Method

1. Line a 20cm square baking tin with cling film.
2. Place the butter, golden syrup, and broken milk and dark chocolate pieces into a large microwaveable bowl. Microwave in 30-second bursts (stirring in between) until everything is melted together.
3. Fold in the crushed shortbread biscuits, cocoa powder, dried cranberries, white chocolate chips, and orange zest, and mix until all the ingredients are coated in the chocolate mixture.
4. Press the tiffin firmly into a lined tin (use the back of a heavy metal spoon to really compact it down).
5. 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, sprinkle over the Christmas sprinkles, and refrigerate for at least 2 hours, but preferably overnight
6. Take the tiffin out of the fridge 10-15 minutes prior to cutting it, to ensure the chocolate topping doesn't crack.