What do you do with all your leftover Christmas chocolates and biscuits? I know it sounds like a Christmas cracker joke, who has leftover chocolates?!? Well if you find yourself with a mountain of selection box biscuits and chocolates then this recipe for Christmas Chocolate and Biscuit Tiffin Recipe is for you!
The great thing about this recipe is that it is completely adaptable to your tastes, I personally am not a fan of shortbread biscuits, but if that’s your thing, then go for it! I packed mine with hazelnut, white, milk and dark chocolate Lindt chocolate balls, not because I have leftover ones but because they are family favourites and everyone can’t get enough of them at Christmas time.
I also used a mixture of runny caramel middle chocolates, which I didn’t cut up before adding to the mixture so they created wicked caramel pockets throughout. Although you can add pretty much any chocolates and biscuits, I would avoid hard toffees as you don’t want your guests to have to book in some emergency dentistry! Soft fudges work well, but I will leave it to you, as to whether you include mini Bounty bars as either a trick or treat!
Equipment You'll Need
Christmas Chocolate and Biscuit Tiffin Recipe
- Total Time: 30 minutes
- Yield: 20 Pieces 1x
Description
Makes 20 Pieces
Ingredients
For the Tiffin –
- 220g Unsalted Butter
- 6tbsp Caster Sugar
- 6tbsp Golden Syrup
- 4tbsp Cocoa Powder
- 150g Dark Chocolate
- 325g Christmas Biscuit Selection, roughly chopped
- 300g Christmas Chocolates, halved if needed
For Topping –
- 200g Dark Chocolate, melted
- Christmas Sprinkles
Instructions
- Line an 8″ square cake tin with parchment paper and set aside.
- In a medium saucepan, gently melt the butter, caster sugar and golden syrup, take the pan off the heat, add the dark chocolate and melt in the residual heat. When melted, allow the mixture to cool at room temperature.
- When the mixture has cooled, gently fold the Christmas biscuits and chocolates and pour the mixture into the prepared tin. Levelling the surface. Set aside the tin while you make the topping.
- Gently melt the dark chocolate until smooth, pour over the tiffin mixture, making sure the surface is covered and then sprinkle over the Christmas sprinkles over the surface. Cover the tin with cling film and refrigerate for at least 2 hours or overnight.
- Run a kitchen knife under the hot tap and dry then cut into squares.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Traybake
- Method: Bake
- Cuisine: British
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