26 November 2020

Malted Chocolate Tiffin

You can serve these tiffin squares exactly as they are or you can give them a little flair with a dusting of cocoa or drizzle of melted white chocolate – if the mood calls for it, try both.

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Serves

Makes 16

Difficulty

Easy

Total Time

30 Minutes Plus chill time

Ingredients

150g of unsalted butter, plus extra for greasing

170g of raisins

4 tbsp of amaretto or rum (optional)

115g of golden syrup or clear honey

1 tsp of vanilla extract

½ tsp of fine sea salt

170g of dark chocolate (70% cocoa solids), roughly chopped

170g of milk chocolate (35–40% cocoa solids), roughly chopped

3 tbsp of Ovaltine

250g of malted biscuits, digestives or graham crackers, broken into small pieces

Extra cocoa powder and/or melted white chocolate, to serve (optional)

Method

Step 1

Lightly grease the baking tin and line with a large piece of parchment paper so it covers all the sides.

Step 2

Place the raisins and alcohol (if using) into a small, heatproof bowl and microwave on high for 30-second bursts, stirring between each, until the alcohol has been almost entirely absorbed by the fruit. Set aside.

Step 3

Place the butter, golden syrup (or honey), vanilla and salt into a large saucepan over a medium-low heat and cook, stirring occasionally, until melted and smooth. Add the two types of chocolate and the Ovaltine and stir constantly until melted. Remove the pan from the heat and add the biscuits and raisins, stirring so that everything is coated in chocolate.

Step 4

Scrape the mixture into the prepared tin and spread into an even layer. Refrigerate the tiffin for a few hours, or until firm.

Step 5

To serve, remove the tiffin from the tin and cut into pieces.

Step 6

Store in a sealed container in the refrigerator for up to 4 days (the biscuit element will slowly soften over time).

One Tin Bakes by Edd Kimber is published by Kyle Books, £17.99.

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