I love chocolate tiffin, or refrigerator cake, or whatever else you might like to call this kind of nibble. It's quick to make and you can't really go wrong with a recipe that doesn't need baking, and basically just consists of sticking a load of stuff together with chocolatey goo.
In this recipe I replaced half of the usual digestive biscuits with spiced German speculoos biscuits, for a little festive spice (Lotus is the main UK make; Biscoff seems to be the US brand name for the same company). I also included cranberries, cherries, and candied orange peel, in somewhat higher than usual quantities. I do love dried fruits.
Anyway, with these amendments, it's basically Christmas in every bite. If you're looking for a more traditional recipe, try Jacqueline's chocolate tiffin.
This recipe is vegan assuming you use a vegan margarine rather than butter, and make sure that your biscuits are also vegan (Lotus/Biscoff brand are fine).
Festive Cranberry Tiffin
Makes 18 bars (or 36 bite-sized squares)
For the base:
225g (8oz, 2 sticks) butter or margarine
4tbsp (¼cup) golden syrup
4tbsp (¼cup) cocoa powder
100g (4oz) digestive biscuits (or graham crackers)
100g (4oz) speculoos biscuits
100g (4oz) glace cherries
100g (4oz) dried cranberries
50g (2oz) candied peel
For the topping:
200g (8oz) dark chocolate
2tbsp golden syrup
- Line a 12cm square, deep baking tin with parchment paper.
- Melt the butter/margarine and syrup over a low heat, and stir in the cocoa powder.
- Crush the biscuits with the end of a rolling pin. You want fairly small pieces; a mixture from fine crumbs up to raisin-sized pieces is about right.
- Chop the cherries into eighths.
- In a large mixing bowl, stir together the crushed biscuits, cherries, cranberries, and candied peel.
- Add the melted cocoa mixture to the biscuits, and stir through.
- Press the mixture down into the lined baking tin, and place in the fridge to chill.
- To make the topping, melt the chocolate in a bain marie (or by your preferred method) and combine with the golden syrup.
- Pour the melted chocolate over the biscuit base, and use a spatula (or the back of a spoon) to smooth out the chocolate until the base is evenly covered.
- Chill overnight.
- Use a large, sharp knife to cut the bars. I scored the surface before cutting (see pictures, below) just to make sure I had marked out even-sized bars. Adding the syrup to the chocolate makes it much easier to cut without cracking the topping.
I'm linking up this recipe to the Saturday Dishes Chocolate link-up.