Chocolate Tiffin
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Chocolate Tiffin
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These super addictive Chocolate Tiffin Bars are the perfect no-bake indulgent treat. Cut into small pieces and share responsibly!
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Ingredients
- 300 g | 11oz Digestive biscuits or you can use your favourite
- 125 g | 4.5oz unsalted butter
- 75 g | 3oz golden syrup
- 200 g | 7oz dark chocolate I used Lindt 70%, chopped small
For the Caramel (entirely optional)
- 1 tbsp runny honey or golden syrup
- 100 g | 3.5oz caster sugar
- 2 tbsp water
- 150 ml | 5fl oz double cream
- 30 g | 1oz unsalted butter
- good pinch sea salt flakes
Chocolate Topping
- 200 g | 7oz dark chocolate I used Lindt 70%
- 30 g | 1oz unsalted butter
- 100 g | 3.5 milk chocolate
- 2-3 tbsp double cream
Instructions
- Line a 15cm x 24cm | 6in x 9½ baking tin with baking paper.
- Blitz half the biscuits in a food processor until you have fine crumbs. Tip them into a large bowl. Break the rest of the biscuits into small pieces and add to the bowl.
- Put the butter, golden syrup and the chocolate in a small pan. Allow it to melt slowly over low heat.
- Pour the melted chocolate over the biscuits and stir until the biscuits are coated.
- Tip into the prepared tin and press down with the back of a spoon until you have an even layer. Place in the fridge to set for 30 minutes.
- Make the caramel: put the double cream into a measuring jug and heat for 20 seconds in the microwave until warm.
- Put the sugar, honey and water in a small deep saucepan. Bring slowly to the bowl over medium-low heat, swirling the pan until the sugar melts.
- When the sugar turns a golden amber, remove from the heat and add the warm cream carefully. The mixture will bubble alarmingly and then settle.
- Stir in the butter and salt and bring the mixture back to the boil for a couple of minutes. Strain the caramel into a bowl and leave to cool until just warm.
- Pour the caramel evenly over the biscuit base. Place back in the fridge to set for about an hour.
- When the caramel has set, it's time to make the chocolate topping. Bring a small pot of water to the boil then reduce to a simmer. Place the chopped chocolate and butter in a bowl and set over the pot. Allow them to gently melt then set aside.
- Melt the milk chocolate and double cream using the same double boiler method and set aside.
- Pour the dark chocolate over the caramel layer and spread evenly.
- Dot blobs of the milk chocolate on dark chocolate topping then use a chopstick to mix the two layers to create a feathered effect. Return to the fridge until completely set.
- Warm a large knife until hot water and wipe dry. Cut the chocolate tiffin into bars or squares, wiping the knife clean between cuts.
- Keep the bars in the fridge or consume immediately.
Nutrition Information
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Calories
542kcal
(27%)
Carbohydrates
50g
(17%)
Protein
5g
(10%)
Fat
37g
(57%)
Saturated Fat
17g
(85%)
Cholesterol
29mg
(10%)
Sodium
279mg
(12%)
Potassium
328mg
(9%)
Fiber
5g
(20%)
Sugar
28g
(56%)
Vitamin A
694IU
(14%)
Vitamin C
1mg
(1%)
Calcium
63mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 29mg | 10% |
| Sodium | 279mg | 12% |
| Potassium | 328mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 28g | 56% |
| Vitamin A | 694IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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