This Tiffin bar is for the chocolate lovers- it’s sumptuous, crunchy, gooey, sickly, everything I look for in a sweet chocolate fix!
The great thing about Tiffin is you can’t really go wrong- as-long as you have enough wet ingredients to coat your dry it’s a winner.
You can mix up the filling and ingredients depending on what you have in your cupboard and lets face it, any combo of chocolate, biscuits, sugar, and sweet treat inclusions is bound to taste good (even if it doesn’t look it!)
The hardest part is actually giving it time to set, in our house there always tends to be a spoonful missing at one corner.
- 150g margarine
- 3 tbsp caster sugar
- 3 tbsp golden syrup
- 6 tbsp cocoa powder (if you don’t have any try hot chocolate powder)
- 250g crushed biscuits (I used digestives but whatever you have)
- Inclusions of around 200g- I used raisons, marshmallows and cherries in these
- 150g milk chocolate
- 50g white chocolate (if you prefer white chocolate just switch these two around)
Start by measuring the margarine, caster sugar, golden syrup and cocoa powder in a saucepan.
Next get your dry ingredients together. Crush the biscuits in a bowl and add to it your inclusions. In my case I used raisins, marshmallows and cherries.
Over a low heat melt the margarine / sugar mixture until completely combined. Then pour in the dry biscuit mixture and stir together until everything is coated.
Take a 20cm tin and line with baking parchment. Tip the mixture into the tray and press down until firm.
Next melt your chocolate. Spread the milk chocolate across the whole of tiffin and then drizzle with the white. Use a spatula to make a pattern. Once done put in the fridge to set for three hours.
Once set turn it out, peel off the parchment and use a sharp knife to slice into squares. Thats it – if you haven’t already done so whilst it was suppose to be setting, tuck in!