Courtesy of Julie from our very own Tease Your Tastebuds these yummy chocolate tiffins are sure to win you over. This recipe makes 20 pieces.
110g (4 oz) butter
2 tablespoons sugar
2 tablespoons golden syrup
4 teaspoons cocoa powder
225g (8 oz) Rich Tea biscuits, crushed
1 handful raisins
400g (14 oz) chocolate (half milk and half dark)
In a saucepan, melt the butter, sugar, syrup and cocoa.
Add the biscuits and raisins when melted. Stir to combine
Pour mixture into a 20x30cm Swiss roll tin and press down.
Melt the chocolate and pour over the mixture in the tin
Pop the tin into the fridge and leave for about 1 hour to set.
To serve, cut into about 20 pieces
TIP 1: Melt the chocolate by microwaving at 30 second intervals, stirring in between, till melted. But be careful not to scorch the chocolate! Otherwise, melt in a double boiler.
TIP 2: For a thicker base, you can make the tiffin in a smaller tin, like a 20cm square tin. If using a smaller tin, you can reduce the chocolate used to about 225g (8 oz).
This recipe was submitted by Julie from Tease Your Tastebuds at Darwen Market.