Super Chocolatey Tiffin Recipes

SUPER CHOCOLATEY BUTTONS

Steps:

• Position racks in the lower and upper third of the oven. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
• Put the butter, unsweetened chocolate and 4 ounces semisweet chocolate in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
• Stir the granulated and light brown sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
• Whisk together the flour, 1/2 cup cocoa and the salt in another bowl. Add them to the egg mixture and stir until just mixed. Stir in the remaining chip-size semisweet chocolate. Cover and refrigerate the dough until firm enough to scoop, about 1 hour.
• Roll the dough into scant 1 tablespoon (about 3/4 inch) balls and place 1 inch apart on the baking sheets. Refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees F.
• Put the remaining 1/2 cup cocoa powder and the confectioners' sugar in two separate bowls for rolling. Roll the dough balls in the confectioners' sugar, then in the cocoa powder and place on the baking sheets. Bake until the cookies set but are soft and fudgy on the inside, 10 to 12 minutes.
• Cool the cookies on the baking sheets for 5 minutes, and then transfer to a rack to cool completely.

CHOCOLATE TIFFIN

Steps:

• Combine butter, sugar, golden syrup, and cocoa powder in a saucepan over medium-low heat; cook and stir until smooth, 2 to 4 minutes. Stir in biscuits and raisins. Pour mixture onto a rimmed 8 x 12-inch jelly roll pan; press to flatten.
• Melt milk chocolate and dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 4 minutes. Pour melted chocolate over base in the jelly roll pan.
• Refrigerate until set, about 1 hour. Cut into 20 pieces.

CHOCOLATE TIFFIN

Steps:

• Butter and line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and raisins.
• Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Microwave both chocolates in short 20 second bursts, stirring frequently, until melted. Pour them over the mixture in the tin. Use a palette knife or spoon to smooth over, so it's completely coated in chocolate.
• Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.

EASY CHOCOLATE TIFFIN RECIPE

Steps:

• Grease and line a 20cm/8" square tin with baking paper.
• Put the digestive biscuits into a zip lock bag and bash them with a rolling pin to break them up. They should be mostly broken into fine crumbs but you can leave a few larger chunks.
• Add the butter, golden syrup, sugar and cocoa powder to a large saucepan. Melt everything together over a low heat, stirring frequently.
• Once the mixture has melted, remove the pan from the heat and add the digestive biscuits 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 in 30 second bursts, stirring in between. Pour the melted chocolate over the top of the tiffin base, smoothing it out into an even layer.
• Put the tin in the fridge for at least 2 hours to allow everything to set.
• To prevent the chocolate layer on top from cracking when you cut into it, allow the tiffin to come to room temperature again before slicing. Slice up into 16 squares and enjoy!

SUPER CHOCOLATEY TIFFIN

Steps:

• Crush the digestives into small pieces and some very fine pieces, you can do this in a bag with a rolling pin or a food processor.
• In a pan over a gentle heat melt the butter and golden syrup together. Melt the chocolate in a separate bowl, either in the microwave or over a pan of simmering water.
• Once the butter and golden syrup melted, stir in the crushed digestives, melted chocolate, raisins and cherries. Pour into a tin lined with greaseproof paper. The size of tin depends if you want large thin pieces or small deep pieces.
• Melt the remaining chocolate and pour over the cake mixture. Place in the fridge until set, approximately 4 hours.
• Eat and enjoy!!

SUPER CHOCOLATEY BROWNIES

Steps:

• Preheat oven to 350°. Grease pan, 13x9x2-inch or 9x9x2-inch (depending on whether you want thin or thick brownies).
• Beat butter and sugar in large bowl.
• Add syrup, eggs, and flour, beat well.
• Stir in chocolate chips and nuts if using and pour batter into prepared pan.
• Bake 30-35 minutes or until brownies begin to pull away from sides of pan.
• Cool completely and cut into bars. Enjoy!

SUPER DUPER CHOCOLATE COOKIES

Steps:

• Melt the chocolate and shortening in a saucepan over low heat. Remove from heat and mix in sugar and vanilla. Beat in eggs 1 at a time. In a bowl, sift together flour, baking powder and salt. Stir in the chocolate mixture and nuts. Chill dough in the refrigerator 3 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Place confectioners' sugar in a bowl. Roll dough into 1 inch balls. Roll dough balls in confectioners' sugar to coat. Arrange 3 inches apart on the prepared cookie sheets.
• Bake 12 to 15 minutes in the preheated oven. The cookies will look soft when removed from the oven. Transfer to a wire rack to cool. Enjoy!