A buttery, chocolate based packed with crunchy broken biscuits and chewy raisins, topped with a thick chocolate topping make these delicious chocolate tiffin slices. These are the perfect treat with an afternoon cup of tea!
For the Base
You start by adding butter, caster sugar, golden syrup and cocoa powder to a large saucepan. The butter makes it rich, the golden syrup adds a special something and the cocoa powder turns into chocolate-y goodness.
Then you melt these ingredients in a pan for a few minutes. You don't need to bring it to the boil at all, just melt them together until it reaches a pourable consistency.
In a large bowl, crush the biscuits. You can use Rich Tea biscuits, or digestives, or a mix of both. Pour the melted chocolate mixture over the biscuits, and stir in the raisins. Keep stirring until as much of the biscuits and raisins are covered as possible.
Next, you press the mixture into a lined cake tin until it's firmly packed in. I find my hands worked best here!
For the Chocolate Topping
Take 250g of your favourite chocolate. I like using a dark chocolate to contrast against the sweetness of the base, but you can definitely use milk, or white, or a mixture of the three.
I prefer to melt my chocolate in the microwave. I put the chocolate in a bowl, and melt the chocolate in 30 second bursts.
Once you've melted the chocolate, pour it over the tiffin base and smooth over.
Leave it to cool at room temperature, or in the fridge for a couple of hours, until the chocolate has set.
Storing the Chocolate Tiffin
The chocolate tiffin is best in an airtight container. You can store it in the fridge if you prefer the texture to be firmer, or at room temperature if you're happy with a slightly softer tiffin.
It should taste good for 3 days, so plenty of time to enjoy!Print
Crunchy chocolate biscuit and raisin base topped with a layer of chocolate
For the base
- 140 g butter unsalted
- 50 g caster sugar
- 50 g golden syrup
- 30 g cocoa powder
- 225 g biscuits Rich tea, or digestives
- 50 g raisins
For the topping
- 250 g chocolate milk, or dark
For the base
- Line a 8x8 inch baking tray with greaseproof paper.
- Crush the biscuits until they're mostly like breadcrumbs, with some chunks. A food processor makes very quick work of this.
- In a large saucepan, melt the butter, caster sugar, golden syrup and cocoa powder together.
- Add the biscuits and raisins into the pan, and mix until everything is combined.
- Pour the tiffin mixture into the cake tin, and press down firmly. A wooden spoon, or bare hands work best for this.
For the topping
- Place the chocolate into a large bowl. Melt in the microwave, in 30 second bursts at a time, mixing between each 30 seconds.
- Pour the melted chocolate over the tiffin base, and use a spoon or spatula to smooth the chocolate over.
- Put the tiffin in the fridge overnight to set.
- Use a large, sharp knife to cut the tiffin into 16 equal pieces.