25 MINS. preparation – 30 MINS. refrigeration
Serves 12

INGREDIENTS
250g chocolate (minimum 70% cocoa solids)
*7/8 cup unsalted butter
2 tbsp corn syrup (I used 2 parts Karo corn syrup and 1 part molassas)
1 cup roasted shelled hazelnuts ( I used cashews)
1/2 package McVITIE’S DIGESTIVES© (200g), roughly chopped
1 cup dried figs, chopped (I used dried cherries)
75g white chocolate

RECIPE
Grease and line a 20cm square tin. (I used an 8×8-inch pan)

Melt the dark chocolate, corn syrup and butter in a glass bowl over a pan of simmering water, stirring until well combined. (I used the microwave, 30 seconds at a time at 30% powder, stirring between each time until melted and smooth)

Fold in the hazelnuts, McVITIE’S DIGESTIVES© and figs.

Spoon the mixture into the prepared tin and press it down firmly to remove any air bubbles.

Melt the white chocolate in a glass bowl over a pan of simmering water.

Drizzle it over the tiffin with a teaspoon in lines and use a cocktail stick to drag the chocolate lines in a backwards and forwards motion across the whole tiffin.

Leave in the fridge to set before serving.

RECIPE NOTES:

* I miss calculated the amount of butter when preparing, using 7/8 of a stick rather than 7/8 of a cup of butter. Though I saved a bunch of fat and calories and the tiffin tasted wonderful, it was a little crumbly and it would had make a prettier confection with the additional butter.

Feel free to substitute your favorite nut and dried fruit for the hazelnuts and figs. Other recipes suggest using graham crackers if you can’t find McVities Digestives. I have substituted vanilla wafer cookies with success.

Here is the link to another yummy tiffin recipe I made with my grandsons a few years back.