Chocolate Tiffin Recipes

CHOCOLATE TIFFIN

Steps:

• Butter and line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and raisins.
• Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Microwave both chocolates in short 20 second bursts, stirring frequently, until melted. Pour them over the mixture in the tin. Use a palette knife or spoon to smooth over, so it's completely coated in chocolate.
• Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.

CHOCOLATE TIFFIN

Steps:

• Grease the tin with a little butter OR line the base with baking parchment or a liner
• Halve or quarter the cherries - no need to wash
• Crush the biscuits: Put them in a large bag and beat with a rolling pin until the biscuits are in small pieces. (Some biscuit will be powdered and some will be in larger pieces)
• In a large saucepan, melt the butter, sugar, and golden syrup and mix to combine
• Turn off the heat, add the crushed biscuits and cocoa and mix thoroughly, ensuring the chocolate colour is evenly distributed. Add the fruit and mix carefully
• Press the mixture into the tin with the back of a spoon. Push it down firmly. Turn the spoon over and use the edge to tidy up the edges of the tiffin
• Leave to cool.
• When the base has cooled, tip the tiffin out of the tin and remove the liner
• Melt the chocolate in the microwave or over a saucepan of hot waterFor step-by-step instructions see How to Melt Chocolate
• Pour the melted chocolate over the base and spread evenly using a knife
• Leave to cool, then cut into squares.

CHOCOLATE TIFFIN

Steps:

• Grease and line an 8 inch square cake tin. It's essential that you do this. Especially when NOT using a loose-bottomed cake tin. Making it much easier to remove from the tin.
• Place the Butter, Sugar, Cocoa Powder and Syrup in a large pan and heat gently on a medium heat until melted and fully combined.
• Remove from the heat and add the mixed dried fruit, glace cherries, and crushed biscuits. Or pour everything into a large mixing bowl. Stir until well covered with the cocoa mixture. Be patient, this will take time. Don't be tempted to add any additional liquid, you'll be sorry if you do, it just won't set.
• Add the mixture into the prepared square cake tin. Firmly pressing down with the back of a spoon. Place in the fridge for at least an hour, to cool and set completely?.
• Melt the milk/dark chocolate in a clean bowl over a pan of simmering water. Take off the heat and allow to cool a little.
• Once the fruit mixture has set, cover with the chocolate. Ensuring all the fruit mixture is covered. Leave in a very cool place for a couple of hours to allow the chocolate to set. You can place the tiffin in the fridge to set, but don't leave it there too longe or you run the risk of fat particles in the chocolate turning white. Although still edible, it is unsightly. Once this happens, there's no way of getting rid of them. Unless you cover with more chocolate.
• Before the chocolate sets completely. You can score along the chocolate with a sharp knife to make slicing easier.

CHOCOLATE TIFFIN RECIPE

Steps:

• In a saucepan, melt butter, sugar, corn syrup, and cocoa over low heat, mixing frequently. Add cookie crumbs and dried fruit - combine thoroughly. Spread mixture into 9x13 pan*.
• In a microwave-safe bowl, heat chocolate chips in thirty second intervals, stirring between each interval. Continue until chocolate is completely melted.**
• Spread melted chocolate evenly over cookie mixture. Place in refrigerator for at least one hour. Bars may not reach all sides/edges of pan.
• Remove from refrigerator. Let sit a few minutes before cutting into small squares.
• STORAGE: Can be stored in airtight container at room temperature for up to 2 days. Can be stored in airtight container in the refrigerator for 1-2 weeks.

CHOCOLATE TIFFIN

Steps:

• Combine butter, sugar, golden syrup, and cocoa powder in a saucepan over medium-low heat; cook and stir until smooth, 2 to 4 minutes. Stir in biscuits and raisins. Pour mixture onto a rimmed 8 x 12-inch jelly roll pan; press to flatten.
• Melt milk chocolate and dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 4 minutes. Pour melted chocolate over base in the jelly roll pan.
• Refrigerate until set, about 1 hour. Cut into 20 pieces.

CHOCOLATE TIFFIN TRAYBAKE

Steps:

• Line the baking tray with baking parchment.
• Place the digestive biscuits into a large plastic bag, seal and bash up to a crumb using a rolling pin. Empty the crumbs into a large mixing bowl.
• Place 200g of the milk chocolate into a glass bowl and add the butter, syrup and cocoa powder. Place the bowl over a pan of boiling water and stir until melted together.
• Pour the chocolate mixture over the digestive crumbs and stir until well combined.
• Tip the biscuit mixture into the tray and using the back of a metal spoon spread the mixture, taking care to even it out and press into the corners. Place in the refrigerator for 10 minutes.
• Meanwhile, break up the remaining 200g milk chocolate into a clean bowl and place over a pan of boiling water, stir until melted.
• Remove the biscuit tin from the refrigerator and pour over the melted chocolate. Return to the fridge until the chocolate has solidified before removing and cutting into squares.
• Once set, remove the tray from the fridge and the tiffin from the tray. Cut the tiffin into 18 even sized biscuits, place in an airtight container and store in the fridge.

MALTESER TIFFIN!

Steps:

• Line a 9×9″ square baking tray with parchment paper, leave to the side.
• Melt the golden syrup and butter gently in a pan on a low heat - when the butter and syrup have melted fully and started to bubble slightly, turn the heat off and add the chopped chocolate and stir until the chocolate has melted.
• If it doesn't quite melt then turn the heat back on to a very low setting so that the chocolate doesn't split.
• Pour the digestives, maltesers, and raisins into a large bowl and pour the chocolate/syrup mix on top. Mix the ingredients together thoroughly until its all coated well. Pour into the tin and press down very firmly.
• In another bowl, melt together the next set of chocolate and pour on top of the tiffin. Sprinkle on a bag of maltesers, and crush a few over as well. Leave to set in the fridge for 3-4 hours, or a bit longer if it still feels too soft.
• Once set, carefully remove from the tin and cut into your pieces. I do 4×4 so I get 16 large pieces, or 5×5 for slightly smaller but still delicious sized pieces.

CHOCOLATE TIFFIN

Steps:

• In a saucepan, melt the butter, sugar, syrup and cocoa. Add the biscuits and raisins when melted. Stir to combine.
• Pour mixture into a small round tin and press down. Melt the cooking chocolate and pour over the mixture in the tin.
• Pop the tin into the fridge and leave for about 1 hour to set.