Easy Chocolate Tiffin Recipe
16 standard portions
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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
- 200 g salted butter ((£2.00))
- 100 g Tate And Lyle Caster Sugar ((£1.40/5)=(£0.28))
- 200 g plain chocolate, 50-60% cocoa solids, roughly broken up ((£0.33x2)=(£0.66))
- 100 g raisins ((£1.25/5)=(£0.25))
- 300 g digestive biscuits ((£0.50))
- 200 g milk chocolate, roughly broken up ((£0.33x2)=(£0.66))
- ¼ tsp vegetable oil
Method
- Place the butter in a medium saucepan and heat gently until melted. Stir in the sugar, then add the chocolate and stir over a very low heat until melted and the mixture is smooth.
- Add the raisins to the pan, then take 3-4 biscuits at a time and break them between your fingers into small chunks as you add them to the pan. Stir well until all the biscuits are coated in chocolate.
- Line a 20cm shallow square tin with baking paper, then add the mixture and press it down as flat and smooth as you can. Leave to set in the fridge for a couple of hours (or freeze for 20 minutes)
- To make the topping, melt the milk chocolate with the oil in a bowl over a pan of gently simmering water (or in the microwave in 30 second bursts) then spread over the tiffin and leave to set again before cutting into squares.