Nutty Chocolate Tiffin. Is there anything better than sticky chocolate biscuit, almonds, hazelnuts, raisins and cranberries all smothered in a thick layer of milk and plain chocolate? Many years ago my best friend's mum Lyn used to make some amazing cakes and sometimes I would be there when she was and my friend Michelle were baking. I remember being allowed to melt some chocolate and I think it was to cover something called Polish Cake. Somewhere along the years the original recipe has disappeared but I really wanted to recreate it with the addition of nuts and cranberries.
This is so easy to do. I blitzed some digestive biscuits into crumbs and bashed some into large chunks to givesome texture.
Roughly chop some almonds and hazelnuts.
Melt the butter with golden syrup, cocoa powder and sugar and pour over the biscuits, nuts and fruit. Mix well.
Turn the mixture into a greased, not stick tin or you could line it with cling film or baking parchment. Spread into an even layer and refrigerate for 20 minutes.
Melt milk chocolate in a bain marie or carefully in the microwave and pour over to cover completely. Melt the plain chocolate and pour some stripes onto the milk chocolate.
Take a cocktail stick and draw stripes the opposite way through the chocolate and then repeat the opposite way. I like to leave it to set in a cool place but if you put it in the fridge you may get a bloom on the chocolate.
Chop into squares and store in an airtight tin but they won't last long!
What is your favourite no bake treat?
Nutty Chocolate Tiffin
- 100 g butter
- 25 g sugar
- 4 tbsp cocoa
- 4 tbsp golden syrup
- 250 g digestive biscuits
- 50 g raisins
- 50 g dried cranberries
- 50 g hazelnuts roughly chopped
- 50 g almonds roughly chopped
- 170 g milk chocolate
- 70 g plain chocolate
- Bash or process half of the biscuits into crumbs and the other half into small chunks about 1 cm.
In a saucepan melt the butter, sugar, cocoa, golden syrup together until well mixed.
- Put the biscuits, nuts and fruit in a large bowl, pour over the melted mixture and blend well.
- Grease a tin similar to 19X33 cm and spread the mixture into an even layer and refrigerate for 20 minutes until set.
- Melt the milk chocolate over a bain marie or in the microwave and pour over biscuit base to cover.
- Melt the plain chocolate and pour thin lines one way over the milk chocolate then use a cocktail stick or a skewer to drag through the chocolate from alternate ends.
- Allow the chocolate to harden before cutting into squares.