Chef Ryan's Recipe

Caramel Digestive Tiffin

12 - 16 1 hour 15 mins

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.

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This recipe was produced by Ryan Brokenbrow

More info
f4dd0cc7e22c062a8329ab2157f891c317ed2f7a-e1602062679218

Ryan Brokenbrow

Long Description

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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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

Method

  1. Melt the butter, caster sugar, honey and cocoa powder gently in a saucepan until fully melted.

  2. Bash up your biscuits, save a few for the top. You can use a food processor, or a rolling pin works just as well.

  3. Tip the warm mix into the crushed biscuits, add the raisins, nuts and anything else you feel like adding.

  4. Press the mix into a lined tray with either greaseproof paper or cling film.

  5. Melt both the chocolates together either in a bain marie or microwave.

  6. Pour the melted chocolate over the top. Decorate with a few more broken biscuits.

  7. Pop in the refrigerator for 1 hour until set.

  8. Turn the tiffin out and cut into portions.

Tips
  • Be creative by adding extras such as marshmallows, sour cherries, nuts, corn flakes, rice crispies, white chocolate etc!
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