Chocolate tiffin

Ingredients

• 8 1/2 oz digestive biscuits (or can use graham crackers, see notes)
• 4 oz unsalted butter ((4oz is 1 stick))
• 1/4 cup golden syrup
• 2 tbsp unsweetened cocoa powder
• 1/2 cup raisins
• 2/3 cup milk chocolate chips
• 2/3 cup dark chocolate chips

Instructions

1. 1

   Prepare a 9 x 9in (23 x 23cm) or 8 x 8in (20 x 20cm) baking tin by lining it with parchment paper - it's usually best to fold or cut the corners and gently rub the tin with butter to help the paper stick in place better. Set aside.

2. 2

   Place the digestive biscuits/ plain cookies (eg graham crackers) in a large freezer bag, press out the air and seal. Use a rolling pin or eg mallet to crush the biscuits/cookies into small pieces. You want them to be fairly small, but not all just crumbs. A few slightly larger chunk in there is fine, just not too big. Turn over the bag and crush from the other side as likely some larger pieces fell to the other side.

3. 3

   Place the butter, golden syrup and cocoa powder in a pot/pan and warm over a medium-low heat to melt the butter and dissolve everything into each other. Stir now and then so that everything mixes together. Remove from the heat.

4. 4

   Add the crushed biscuits/cookies and raisins to the melter butter-syrup mixture and mix in well so everything is well incorporated and mixed. If needed, break up any pieces of biscuit that seem too big.

5. 5

   Pour the mixture into the prepared tin and press the mixture out into the corners and flatten the top relatively smooth.

6. 6

   Place both types of chocolate in a heatproof bowl and either place in the microwave in intervals of around 30-40 seconds, stir, then re-warm as needed until the chocolate is almost melted. Stir to melt the last pieces in the warmth of the chocolate. Alternatively, place the bowl over a pot of gently simmering water so that the water reaches part way up the side of the bowl but doesn't overflow into the bowl (or use a bain Marie) and warm to melt the chocolate.

7. 7

   Pour the melted chocolate over the mixture in the tin and spread it out to cover the top. Make sure you spread right to the edges and corners and try to make the top relatively smooth, though it doesn't need to be perfect.

8. 8

   Place the tin in the fridge to chill and let the chocolate firm up for at least an hour, or longer as time allows.

9. 9

   To cut into pieces, lift the whole piece of parchment with the whole chunk of tiffin onto a chopping board. Either leave to sit out around 5 minutes at room temperature or warm your knife by dipping in boiling water to help cut through the chocolate layer in particular without cracking. You can cut in smaller/larger pieces as suits your needs. Store in a sealed container in the fridge until needed.