Ingredients
9 total- 200 g of milk chocolate, chopped
- 500 g of dark chocolate, chopped
- 215 g of unsalted butter
- 175 g of golden syrup
- 400 g of digestive biscuits
- 120 g of milk chocolate honeycomb chopped
- 120 g of salted peanuts, chopped
- 25 g of sweet and salty popcorn
- 50 g of white chocolate, chopped
Method
7 stepsStep 1
Line the base and sides of a 20 x 30cm brownie tin with baking paper.
Step 2
Melt the125g milk and100g dark chocolate together in a heatproof bowl over a pan of just simmering water; stir until smooth and remove from the heat. In a small pan, melt 200g butter with the golden syrup. Leave to cool slightly.
Step 3
Pulse the digestive biscuits in a food processor until you have a fine rubble. Tip into a bowl; stir in the honeycomb, 100g peanuts and popcorn.
Step 4
Combine the chocolate with the butter mixture; stir into the biscuit mix. Spoon into the tin, levelling out the top. Cover with baking paper; press flat. Leave at room temperature for 2 hrs to firm up.
Step 5
For the topping, melt the remaining milk and dark chocolate in a bowl as above. Stir until smooth, mix in the remaining butter; cool slightly. Scoop over the tiffin and level using a palette knife.
Step 6
Melt the remaining white chocolate, spoon into a piping bag (or use a fork) and drizzle over the tiffin. Scatter with 20g peanuts; chill for 2 hrs or until set.
Step 7
Lift out the tiffin using the paper edges and cut into portions. Chill and pack into gift boxes between layers of baking paper. Keeps for 1 week in an airtight container.