LOCAL CHEF RYAN BROKENBROW'S RECIPE
Caramel Digestive Tiffin
A non-bake easy tray cake that is super speedy to make but tastes like it has taken a lot longer! A really enjoyable recipe to make with children.

Ingredients
- 140g x Butter
- 50g x Caster Sugar
- 50g x Honey or Golden Syrup
- 25g x Cocoa Powder
- 50g x Raisins
- 50g x Mixed Nuts
- 267g x Digestive Caramels (1 pack) or any other biscuits
- 115g x Dark Chocolate
- 115g x Milk Chocolate
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Method
Melt the butter, caster sugar, honey and cocoa powder gently in a saucepan until fully melted.
Bash up your biscuits, save a few for the top. You can use a food processor, or a rolling pin works just as well.
Tip the warm mix into the crushed biscuits, add the raisins, nuts and anything else you feel like adding.
Press the mix into a lined tray with either greaseproof paper or cling film.
Melt both the chocolates together either in a bain marie or microwave.
Pour the melted chocolate over the top. Decorate with a few more broken biscuits.
Pop in the refrigerator for 1 hour until set.
Turn the tiffin out and cut into portions.
- Be creative by adding extras such as marshmallows, sour cherries, nuts, corn flakes, rice crispies, white chocolate etc!