Gluten Free Chocolate Tiffin

Is it me or does the humble fridge turn into the Tardis around this time of year? Despite having spent Christmas away from home, there is still a fridge full of food. Have we planned well? Or have we planned too much? We are, it seems, ready for anything and anyone.

Gluten Free Chocolate Tiffin

Who knows (see what I did there?πŸ˜€) why there is so much food, but sometimes you have lots of little bits that don’t quite add up to a whole meal or dish, just lots of little meals that are no good to anyone. As we strive to ensure we waste as little as possible, it sometimes helps to have a little imagination and try something that you haven’t tried before. It might just work…..

This little recipe will help to use up some of those little bits to make something of a treat for this coming, or anyway, weekend. Chocolate Tiffin always goes down well whatever the occasion, and with the added topping on this one, it took no time at all to disappear.

Firstly line a small brownie tin with cling film (around 25cm long, 20cm wide and around 3cm deep).

360g Melted chocolate ( I used Dark Β Chocolate – you could use up some of the chocolates from the selection boxes….just saying..)

100g Soft butter – melted

2 tablespoons of golden syrup – warmed

130g gluten free biscuits (I used chocolate chip cookies, but digestives, custard creams will work just as well) – crushed.

130g dried fruit

Remaining chocolate and sweets of your choice to decorate.

Melt 180g dark chocolate with the 100g of butter. I put these in a bowl over a pan of gently simmering water – ensuring the bowl doesn’t touch the water and the water is just simmering. Stir gently and frequently so that the mix combines and melts evenly. Warm the syrup separately in the microwave. I have found that melting all three together can make the mix come out rather lumpy – it could just be me….

Remove from the heat and (add the syrup if you have warmed this separately) continue to mix until the three ingredients are combined well. Stir in the crushed biscuits and the dried fruit. Pour into the prepared tin and leave to set.

Meanwhile melt the remaining dark chocolate (you can also melt this in short 30 second bursts in the microwave. But do stir between each burst of energy, as you’ll find that around the 3rd burst, the remaining heat from the chocolate will finish off, and melt the chocolate. Don’t over heat it or will burn.

The chocolate biscuit mix should have set enough for you to pour and spread the newly melted chocolate on top.

Scatter on your selection of sweets and treats before the chocolate topping completely sets. I used a mix of Reece’s Pieces, Gourmet Jelly Beans, Kinder Chocolate and marshmallows. But really, the choice is wide and yours to choose. Allow the Tiffin to completely set before removing on the tin and cutting. I would set at room temperature overnight, it will be easier to cut than if you leave it set in the fridge.

Happy New Year to all, thanks for reading. Maybe tell and friend and spread the word.πŸ˜€πŸ˜€πŸŽ‰

 

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