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Ingredients1 h 15 m servings 208 cals
Original recipe yields 20 servings
- 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.
- Cook's Note:
- For a thicker base, you can make the tiffin in an 8-inch square tin. If using a smaller tin, you can reduce the chocolate used to about 8 oz.
Per Serving: 208 calories; 12.1 g fat; 25.6 g carbohydrates; 2.1 g protein; 15 mg cholesterol; 98 mg sodium. Full nutrition
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