Easter tiffin

Name: Easter tiffin
Prep time: 20 min
Total time: 20 min
Yield: 16
Ingredients: 300 g digestive biscuits; 50 g cocoa powder; 100 g raisins or sultanas; 50 g glacé cherries, halved; 50 g butter; 125 g golden syrup; 100 g dark chocolate; 100 g milk chocolate; 150 g Easter chocolate treats, broken up (mini eggs, chocolate eggs, Creme Eggs)

Martha Collison's easy recipe is a colourful expression of Easter – sprinkle the top with your favourite chocolate treats.

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Makes16
CourseSnack
Prepare20 mins
Cook-
Total time20 mins
Pluschilling

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300g digestive biscuits
50g cocoa powder
100g raisins or sultanas
50g glacé cherries, halved
50g butter
125g golden syrup
100g dark chocolate
100g milk chocolate
150g Easter chocolate treats, broken up (mini eggs, chocolate eggs, Creme Eggs)

Grease and line a 20x20cm baking tin with baking parchment. Crush the biscuits into crumbs, either using a food processor or a bowl and wooden spoon. You’re looking for a rubbly mixture with a few pea-sized pieces of biscuit remaining to give the tiffin some texture. Combine the crumbs with the cocoa powder, dried fruit and cherries.
In a small pan, melt the butter and golden syrup together until smooth. Add a pinch of sea salt flakes, then pour into the dry ingredients. Stir together until everything is really well mixed, then tip into the lined tin and use a spatula to press the mixture firmly into an even layer. Chill for 20 minutes.
Meanwhile, melt both chocolates together in a bowl over a pan of gently simmering water, until smooth. Pour the melted chocolate over the chilled base and tilt the tin to get an even covering. Sprinkle with Easter chocolate, then chill for 30 minutes, or until firm.
Slice into squares (see tip below for how to do this) and store in an airtight container for up to 2 weeks.