Chocolate Tiffin
By Kevin Dundon
6 people
15 minutes
15 minutes
Ingredients
- 125 g Butter
- 60 g Dried Cranberries
- 200 g Gingernut Biscuits
- 2 tbsp Honey
- 700 g Milk Chocolate
- 1 zest Orange
- 100 g White Chocolate
- 50 g mixed nuts roughly chopped
Method
Line a 20cm x 15cm tray with clingfilm or parchment paper.
Place the biscuits into a plastic bag and smash them with a rolling pin until broken into small pieces,
then tip them into a bowl.
Add the cranberries, orange zest and nuts and stir to combine.
In a separate bowl, melt the butter and honey with the chocolate over a saucepan of simmering water. Pour the chocolate over the butter and combine, then pour it over the biscuit mixture and stir until all the ingredients are coated.
Spoon the mixture into a prepared tin and press down. Melt the white chocolate and spread over the top with a spatula.
Sprinkle on a few extra dried cranberries and transfer to set in the fridge for 15 minutes. Then cut into pieces or squares.
Enjoy within a few days.
