Honeycomb Tiffin
00h 20
02h 00Get in the mood for Chocolate Week on the Great British Bake Off with this indulgent Honeycomb Tiffin recipe. This Chocolate Tiffin is incredible but when you add honeycomb pieces for that extra crackle and crunch it takes it to the next level! We can confirm that the extra drizzle of chocolate over the top is a definite necessity.
Recipe developed and photography by @mykitchendrawer
Ingredients and Method
Ingredients
- 200g Unsalted butter
- 100g Lyles Golden Syrup
- 40g Cocoa Powder
- 100g Milk Chocolate, melted
- 40g Caster Sugar
- 350g Chocolate Digestive Biscuits
- 160g Crunchie Bar, chopped
- 150g Raisins
- 400g Milk Chocolate
Method
- Grease and line a 20cm/8” square tin with baking paper.
- Put the digestive biscuits into a sandwich bag and bash them with a rolling pin to break them up. You want a mixture of fine crumbs and few larger chunks.
- Add the butter, golden syrup, sugar and cocoa powder to a large saucepan and melt everything together over a low heat.
- Once the mixture has melted, remove the pan from the heat and add the melted chocolate, digestive biscuits, crunchie chunks 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 and then add a little splash of vegetable oil to loosen it up. Pour the melted chocolate over the top of the tiffin base, smoothing it out into an even layer.
- Put the tin in the fridge to set for at least 2 hours before slicing into squares. This will yield about 16 portions.
