Tiffin
Ingredients
- 4 tablespoons unsalted butter (plus extra for greasing the pan) ⓘ
- 1/3 cup raisins ⓘ
- 2 tablespoons brandy ⓘ
- 4 squares bittersweet chocolate, broken into pieces ⓘ
- 4 squares milk chocolate, broken into pieces ⓘ
- 2 tablespoons corn syrup ⓘ
- 6 ounces graham crackers, coarsely broken
- 1/2 cup slivered almonds (lightly toasted) ⓘ
- 1/4 cup dried cherries, chopped ⓘ
- Topping ⓘ
Instructions
- Grease a 7-inch shallow square cake pan and line the base with parchment paper. Place the raisins and brandy in a bowl and let soak for about 30 minutes. Put the chocolate, butter and syrup in a pan and heat gently until melted.
- Stir in graham crackers, almonds, cherries, raisins and brandy. Turn the mixture into the prepared pan and let cool. Cover and let chill in the refrigerator for 1 hour.
- To make the topping: place the chocolate and butter in a small saucepan and set over a pan of gently simmering water until melted. Stir and pour over the cookie base. Let chill in the refrigerator for 8 hours or overnight. Cut into bars or squares to serve. For a decorative effect, use a fork to mark light wavy lines over the chocolate topping before leaving it to set in the refrigerator.
Nutrition & Diet Analysis (per serving)
964
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).