Honeycomb Chocolate Tiffin with Cadbury

Prep time

20 MINUTES

Total time

2h 20min

SERVES

24

Estimated cost per serve
RSP per serve
Estimated gross margin per serve

PREPARATION

  1. 1

    Grease and line a 16 x 26 cm tin with baking parchment.

  2. 2

    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.

  3. 3

    Spoon the mixture into the prepared tin and press down, smoothing the surface with a spoon.

  4. 4

    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.

  5. 5

    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.

Ingredients

  • 150 g olive oil, 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

Nutritional Information

Typical valuesPer Serving
Energy888.0 kJ
Energy212.2 kcal

SIMILAR RECIPES

Millionaires Chocolate Cake with Crunchie Bits