Chocolate and cherries, a pretty classic combination in my book and this is also the theme for this months We should cocoa challenge. Now I don't know about you but I like a occasional piece of chocolate tiffin, that delightfully decadent chocolate layered tray biscuit. This make (its not a bake as no is baking involved) is inspired by tiffin but also by rocky road as well.
Ingredients
- 200g Digestive biscuits - rough crushed
- 75g glace cherries - rinsed, dried and halved
- 75g dried sour cherries
- Handful of mini marshmallows
- 60g dessicated coconut
- 2 tbsp golden syrup
- 1 tbsp hot chocolate drink powder ( I used green and blacks)
- 125g butter
- Small bar of milk chocolate - bashed to break up
- Bar of White chocolate
Method
- Grease and line with baking paper a square deep cake tin approx 6" across
- Put the golden syrup, butter and hot chocolate powder in a small pan, melt and just bring to a gentle simmer, remove from heat.
- In a large bowl place all the other ingredients except the white chocolate, mix well and add the melted butter mixture, stir to mix until all is well coated
- Press firmly into the tin
- Now melt the white chocolate and drizzle onto the top of the biscuit mixture
- Place in the fridge to set firmly
I am also taking part in Maison Cupcake's Zero Baking Required blog link up
And of course We should cocoa hosted this month by Farmersgirl blogspot
4 comments:
Yum! Choc and cherries go so well together! Thanks for entering Zero Baking Required!
That looks good, think the sour cherries would really work with the sweetness of the other ingredients. Thanks for joining We Should Cooca
Ooh, now this is a really decadent version of Tiffin and it sounds like a lovely treat. I bet the sour cherries work really well at taking the edge of all that sweetness - great idea. Thank you for entering this into WSC.
Very Yummy..thanks for share!
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