When I think of tiffins bars, I just think of these sweet treats in a rusty old biscuit tin all wrapped up in baking paper. It has a very nostalgic feel to them and something that you would have sitting waiting for you at you grans house.
I really like tiffins as they have a bit of everything in them (which is great for a fatty like me!) they have so much different textures which makes your taste buds go crazy. The other thing about tiffins which make them great is the that you can adjust it and add what you want to to make the suit your taste. Actually there is more plus points, they are no bake, quick and easy to make too.
These are delicious and this recipe worked well everything stayed intact.
Tiffin
2017-09-25 13:24:25
Yields 12
Delicious crunchy, chocolatey, crispy, fruity and nutty bar
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Prep Time
10 min
Ingredients
- 145g - unsalted butter
- 60g - Golden syrup
- 25g - Caster sugar
- 10g - Cocoa powder
- 50g - Cornflakes
- 225g - Hobnobs/oat biscuits
- 70g - Cranberries
- 50g - Salted peanuts
- 50g - Desiccated coconut
- 200g - Milk chocolate
Instructions
- 1. Line 8" square/round cake tin with baking paper.
- 2. In a saucepan melt the butter, golden syrup, caster sugar, and cocoa powder together in a large saucepan over a gentle heat.
- 3. While they’re melting, roughly crush your biscuits (either by putting them in a sandwich bag and bashing them, or blitzing them in the food processor) until you have a mixture of fine crumbs and some fairly big chunks.
- 4. When you the butter mixture has melted to a glossy dark liquid and the sugar has dissolved, take the pan off the heat. Then add all the rest of the ingredients in, the crushed biscuits, cornflakes, cranberries, salted peanuts, and coconut. Make sure everything is well combined.
- 5. Place all the mixture into your prepared cake tin and press it down in an even layer. Pop the tin in the fridge to chill while you melt the chocolate. Melt your chocolate either in the microwave on low heat or in a glass bowl over gently simmering water. Pour melted chocolate over the cooling base and give it all a shake so the chocolate is even, then put the whole thing back in the fridge to set for around 1 hour, or until the chocolate is firm.
- 6. Cut, serve, try to resist eating whole thing at once by yourself.
Notes
- You can add or change any of the ingredients.
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