Chocolate Tiffin Recipe
Prepped in fifteen minutes or less, this delightfully sweet tiffin recipe will satisfy your sweet tooth!
Servings: 16
Calories: 361kcal
Cost: £0.27
Equipment
Ingredients
- 200 g salted butter (£2.00)
- 100 g Tate And Lyle Caster Sugar (£1.40/5)=(£0.28)
- 200 g plain chocolate, 50-60% cocoa solids, roughly broken up (£0.33x2)=(£0.66)
- 100 g raisins (£1.25/5)=(£0.25)
- 300 g digestive biscuits (£0.50)
For the topping
- 200 g milk chocolate, roughly broken up (£0.33x2)=(£0.66)
- ¼ tsp vegetable oil
Instructions
- Place the butter in a medium saucepan and heat gently until melted. Stir in the sugar, then add the chocolate and stir over a very low heat until melted and the mixture is smooth.
- Add the raisins to the pan, then take 3-4 biscuits at a time and break them between your fingers into small chunks as you add them to the pan. Stir well until all the biscuits are coated in chocolate.
- Line a 20cm shallow square tin with baking paper, then add the mixture and press it down as flat and smooth as you can. Leave to set in the fridge for a couple of hours (or freeze for 20 minutes)
- To make the topping, melt the milk chocolate with the oil in a bowl over a pan of gently simmering water (or in the microwave in 30 second bursts) then spread over the tiffin and leave to set again before cutting into squares.
Tip – the oil in the milk chocolate makes it easier to cut – but you only need a little!
Notes
- Keep some slightly larger bits of digestive biscuits to improve texture
- Allow Tiffin recipe to fully set in the fridge
- Bring Tiffin to room temperature before slicing to avoid cracking the chocolate layer
- Dust with cocoa powder for a prettier presentation (optional)
Nutrition
Calories: 361kcal | Carbohydrates: 37g | Protein: 3g | Fat: 22g