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Member recipe

Chocolate tiffin

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(2 ratings)

Member recipe by


Serves 1 - 18 Squares

Yummy crunchy

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  • 400g digestive biscuits
  • 100g sultanas
  • 70g roughly chopped pecans
  • 60g chopped glace cherries
  • 70g dark chocolate chips
  • 250g dark chocolate, roughly chopped
  • 90g golden syrup
  • 70g unsalted butter
  • 34x20x3cm baking pan, lined with baking parchment


    1. Put the biscuits in a plastic bag and tap them with a rolling pin to break them into small pieces, not crumbs. Put the pieces in a large bowl with the sultanas, pecans, cherries and chocolate chips and mix together with a wooden spoon.
    2. Put the chopped chocolate in a heatproof bowl over a pan of barely simmering water. Do not the base of the bowl touch the water. Add the syrup and butter and mix together, stirring continuously, until melted and smooth. This can also be done in a microwave: heat for a few seconds, remove, stir and return, repeating until fully melted.
    3. Pour the melted chocolate mixture into the bowl with the dry ingredients and mix until everything is coated in chocolate.
    4. Spoon the mixture into the prepared baking pan, spread level and press down firmly with the back of the spoon.
    5. Refrigerate and allow to harden completely, preferably overnight. To portion, slice using a sharp knife.
    6. The tiffin will keep for 3-5 days in the refrigerator, or freeze for up to 2 months.

Comments, questions and tips

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13th Jun, 2015
Not a bad recipe but reduced the biscuits by 50% and added a layer of milk chocolate once the tiffin had set. Very moorish!
29th Sep, 2013
Have just put this in the fridge to set. Think the amount of biscuits relative to chocolate is too much, for my taste anyway - the chocolate barely coated the dry ingredients and I may have to get some more chocolate to slap on top when the shops open tomorrow!
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