Celebrations Tiffin

Equipment

• 9"x9" Tin
• Parchment Paper
• Spoon or Spatula
• Saucepan and hob
• Three bowls or plates (for ingredient prep)
• Bowl suitable for a bain-marie, or a microwaveable bowl or jug

Ingredients

• 125g Butter (I used unsalted, but salted would also work)
• 125g Golden Syrup
• 700g Chocolate (I used 350g of Milk and Dark, see recipe notes*)
• 200g Digestive Biscuits
• 400g Celebrations

Method

1. Line a 9"x9" baking tin. Chop the celebrations in to smaller pieces (I cut each in to 3 pieces), and set aside. Break the digustive biscuits in to bitesize pieces, and set aside. Chop 400g of chocolate (I did 200g of milk / dark) in to small chunks (as small as you have the patience for!), and set aside.
2. Gently melt the butter and golden syrup in a saucepan on a low-medium heat. Take off the heat when the mixture is smooth and has just started to bubble. Add the 400g of chopped chocolate to the saucepan, and leave it to sit for a couple of minutes (the heat will melt the choc!).
3. After a couple of minutes give the chocolate a good stir and you should be left with a smooth silky mixture! Stir in the digestive biscuits, and then pour the mixture into the lined baking tin. Scatter on the majority of the chopped Celebration pieces (the remaining pieces will be used for decoration later), and then press them down firmly in to the chocolatey biscuit mixture. You should be left with a relatively flat surface!
4. Topping: Melt the remaining 300g of chocolate (I did 150g of milk / dark) either in the microwave in 10 second bursts, or a using a bain-marie. When the chocolate is fully melted and smooth, pour it on top of the tiffin and then smooth out until flat (giving the tin a shake on a flat surface helps flatten the surface!). Finish by scattering on the remaning Celebration pieces as decoration.
5. Leave to set in the fridge until firm (this takes 1-2 hours in my fridge), then chop in to pieces and enjoy!

Notes

• - Store your Celebrations tiffin in the fridge or at room temperature in an air tight container, where it will last for 2+ weeks!
• - I used a mixture of milk and dark chocolate in this tiffin, as I think it creates a nice rich chocolatey flavour that isn't overly sweet! However you can use just 700g of milk chocolate, or 700g of dark chocolate, or a different ratio of both, if you wish. All will work, it's just down to personal preference!

Recommended Equipment and Ingredients*

• Kitchen Scales
• 8" Deep Square Tin

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