Dark Chocolate Tiffin

Charmaine Lu -
  • 150g cubed butter
  • 3 tbsp sugar
  • 3 tbsp golden syrup
  • 6 tsp cocoa powder
  • 225g crushed biscuits
  • Handful of raisins
  • 220g dark chocolate
  • 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.
2 hrs
10 serving