Dark Chocolate Tiffin

Method

• Butter a 20cm baking tin and line with parchment. Gently melt the butter, syrup, sugar and cocoa together in a saucepan, then stir through the broken biscuits and raisins. Pour the mixture into the tin and press down with a spoon.
• Melt the chocolate in a glass bowl over simmering water, then pour the melted chocolate over the mixture in the tin. Smooth with a palette knife, then pop in the fridge for 2 hours to set. Cut into squares and enjoy.