Honeycomb Chocolate Tiffin with Cadbury
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  • Prep time 20 minutes
  • Total time 140 minutes


  • 150 g butter, melted
  • 30 g Bournville Cocoa
  • 100 g golden syrup
  • 250 g digestive biscuits, roughly chopped
  • 120 g chopped dried apricots
  • 120 g OREO Small Crushed Cookie Pieces
  • 110 g Cadbury Dairy Milk
  • 100 g Bournville Dark Chocolate
  • 2 Cadbury Crunchie 32 g bars


  • Grease and line a 16 x 26 cm tin with baking parchment.
  • In a large saucepan, melt the butter, cocoa and syrup together. Remove from the heat and stir in the chopped digestive biscuits and apricots. Then lightly stir in the Oreo Pieces.
  • Spoon the mixture into the prepared tin and press down, smoothing the surface with a spoon.
  • Melt both the chocolates together in a bowl over a saucepan of simmering water. When melted, stir together and pour over the biscuit mixture, using a knife to spread the chocolate to completely cover the surface.
  • Roughly chop the Crunchie bars into pieces and sprinkle over the melted chocolate. Cover the surface of the tray with cling film and refrigerate for about 2 hours to set. Cut into pieces just before serving. This is quite a rich treat, so don’t cut large pieces.

Nutritional Information

Typical values Per Serving
Energy 887.8 kj
Energy 212.0 kcal