- 1/2 cup butter
- 2 tablespoons white sugar
- 2 tablespoons golden syrup
- 4 teaspoons cocoa powder
- 1 (8 ounce) package rich tea biscuits, crushed
- 1/4 cup raisins, or to taste
- 7 ounces milk chocolate chips
- 7 ounces dark chocolate chips
- 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.
05/22/2018
recipepes.com
Chocolate Tiffin, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
