Fruity Tiffin

  • 80g Whitworths Juice Locked Raisins
  • 80g Whitworths Chopped Apricots
  • 80g Whitworths Ruby Berries & Cherries
  • 80g Whitworths Chopped Toasted Nuts
  • 225g ginger nut biscuits, finely crushed (approx 22)
  • 150g salted butter
  • 30g caster sugar
  • 50ml golden syrup
  • 25g cocoa
  • 100g milk chocolate
  • 100g dark chocolate
  • 1 tbsp vegetable oil

Ready… Steady… Bake…

  • Grease and line a 20cm square tin.
  • Place the butter, sugar, syrup and cocoa into a large pan then melt over a low heat, stirring occasionally.
  • Once melted and mixed together, remove from the heat then add the crushed biscuit and dried fruits.
  • Stir well then press into the tin, place a piece of parchment paper over the top then press and level out using your hand.
  • Melt the chocolate together either in your microwave or a bain-marie method, stir in the oil then pour over the top of the mix.
  • Leave to set at room temperature then cut into pieces using a sharp knife.
Print recipe
  • 10 mins
  • 30 mins
  • Makes 10