CHOCOLATE TIFFIN
I love tiffin and found this easy peasy tiffin recipe our whole family can't get enough of. I use dark and milk chocolate for the topping.
Provided by MikeysGirl
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 1h15m
Yield 20
Number Of Ingredients 8
Steps:
- Combine butter, sugar, golden syrup, and cocoa powder in a saucepan over medium-low heat; cook and stir until smooth, 2 to 4 minutes. Stir in biscuits and raisins. Pour mixture onto a rimmed 8 x 12-inch jelly roll pan; press to flatten.
- Melt milk chocolate and dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 4 minutes. Pour melted chocolate over base in the jelly roll pan.
- Refrigerate until set, about 1 hour. Cut into 20 pieces.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 25.6 g, Cholesterol 15.5 mg, Fat 12.1 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 6.8 g, Sodium 97.7 mg, Sugar 8.2 g
EASY CHOCOLATE TIFFIN RECIPE
In Scotland, Tiffin refers to the delicious traybake made of crushed biscuits, butter, sugar, raisins (sometimes cherries) and topped with a layer of melted chocolate. Rumour has it (aka, Wikipedia) that the chocolate tiffin recipe originated in Troon in Scotland in the 1900s, although I haven't been able to find anything to substantiate this. You might sometimes see it called "fridge cake" as this simple recipe requires no actual baking. Instead, you mix all the ingredients together before allowing it to chill in the fridge. It's also known as icebox cake, chocolate concrete cake, and no-bake chocolate biscuit cake.
Provided by Phil & Sonja
Categories Sweet Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Grease and line a 20cm/8" square tin with baking paper.
- Put the digestive biscuits into a zip lock bag and bash them with a rolling pin to break them up. They should be mostly broken into fine crumbs but you can leave a few larger chunks.
- Add the butter, golden syrup, sugar and cocoa powder to a large saucepan. Melt everything together over a low heat, stirring frequently.
- Once the mixture has melted, remove the pan from the heat and add the digestive biscuits and raisins. Stir everything together well so the biscuits are completely coated in the butter mixture.
- Transfer the mixture to your prepared tin and press it down into a compact even layer with the back of a spoon.
- Melt the chocolate in the microwave in 30 second bursts, stirring in between. Pour the melted chocolate over the top of the tiffin base, smoothing it out into an even layer.
- Put the tin in the fridge for at least 2 hours to allow everything to set.
- To prevent the chocolate layer on top from cracking when you cut into it, allow the tiffin to come to room temperature again before slicing. Slice up into 16 squares and enjoy!
Nutrition Facts : Calories 377 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 85 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
EASY ROCKY ROAD
Great for a bake sale, a gift, or simply an afternoon treat to enjoy with a cuppa, this rocky road is quick to make and uses mainly storecupboard ingredients.
Provided by Member recipe by Aaron Goodall
Categories Afternoon tea, Treat
Time 20m
Number Of Ingredients 10
Steps:
- Grease and line an 18cm square brownie tin with baking paper.
- Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
- In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
- Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
- Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.
Nutrition Facts : Calories 320 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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