couldn’t stop mucking about in the kitchen after baking the snickerdoodles so i whipped up a cheeky tin of chocolate tiffin! i consulted a few different recipes to get a sense generally of how to make it, but then sort of went rogue and improvised my own adapted version. the basic idea:
melt ¼ of a stick of butter (this is like…. 28g i think?), 1 tbsp maple syrup, and a big bag of semisweet chocolate chips in a saucepan over low heat, stirring often– don’t let the chocolate burn!
in a large bowl, crush up about 200-250g biscuits (i used plain mcvities digestives, around half a package or so) until you’ve got a mix of crumbs and small pieces
add to the bowl a few handfuls of the dried fruit of your choice. i used raisins, but dried cherries or probably even cranberries would work too i guess! i didn’t measure this but just added enough to have an even distribution amongst the biscuit crumbles
then add crushed up nuts of your choice if desired– this isn’t necessary but it’s kinda nice. i did crushed raw pecans, though macadamias probably would’ve been ideal if i’d had them on hand.
after mixing all of these together well, pour the “sauce” into it and mix it up until the chocolate sauce and the dry ingredients are evenly combined
line a baking tin with parchment and add this mix into it, making sure the height of the mixture is basically level throughout the whole pan. around 1" tall is ideal.
in a saucepan, melt some more chocolate into liquid. i used semisweet again. probably about 140g worth is enough. once it’s melted, pour it over the tiffin in the pan, evenly distributing it as a top layer/coating.
chuck that baby in the fridge for a few hours! after like 3-4 hours it’ll be all solidified and you’ll probably want to let it sit out a little while to come to room temperature before trying to cut it into slices.