dark chocolate, ginger and honeycomb tiffin
300g Ginger nuts
150g salted butter
2 tbsp golden syrup
300g dark chocolate
150g milk chocolate
100g white chocolate
2 x honeycomb bars [around 80g]
2 x rolls of Cadbury rolos [or similar]
80g raisins [if desired]
1 - Line a 9 x 9 inch pan with baking paper.
2 - In a bain marie, melt the syrup, butter, milk chocolate, and half of the dark chocolate. Once melted, allow to cool.
3 - In separate bowls, melt the white and remaining dark chocolate.
4 - Place the biscuits in the centre of a clean tea towel, and smash them with a rolling pin. You want mostly crumbs with some chunks of biscuit. [I do half the packet at a time].
5 - Cut the honeycomb into shards about 1cm in width, and mix with the raisins [if using] and smashed biscuits, before adding the melted chocolate and butter syrup.
6 - Drop this into the lined tin, spreading out lightly. Stud with the caramel rolos, and press everything down using the back of a spoon to a level surface.
7 - Alternate dollops or large spoonfuls of the melted white and dark chocolate over the top, banging the tin on your work surface in order to get it flat. Then, using the handle of a fork or spoon, swirl the chocolates together to make a beautiful pattern.
8 - Chill in the fridge for 2 - 3 hours, remove and let stand for 30 minutes before cutting into squares.