Description
Makes 20 Pieces
Ingredients
Units
Scale
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