Easy Chocolate Tiffin Recipes

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

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 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.

EASY CHOCOLATE TIFFIN RECIPE

Steps:

• Grease and line a 20cm/8" square tin with baking paper.
• Put the digestive biscuits into a zip lock bag and bash them with a rolling pin to break them up. They should be mostly broken into fine crumbs but you can leave a few larger chunks.
• Add the butter, golden syrup, sugar and cocoa powder to a large saucepan. Melt everything together over a low heat, stirring frequently.
• Once the mixture has melted, remove the pan from the heat and add the digestive biscuits and raisins. Stir everything together well so the biscuits are completely coated in the butter mixture.
• Transfer the mixture to your prepared tin and press it down into a compact even layer with the back of a spoon.
• Melt the chocolate in the microwave in 30 second bursts, stirring in between. Pour the melted chocolate over the top of the tiffin base, smoothing it out into an even layer.
• Put the tin in the fridge for at least 2 hours to allow everything to set.
• To prevent the chocolate layer on top from cracking when you cut into it, allow the tiffin to come to room temperature again before slicing. Slice up into 16 squares and enjoy!