Come Easter I suspect that many of us have a little bit of chocolate and other various goodies stashed away for the occasional treat (or all-out indulgence). In our house it usually gets scoffed pretty quickly but if you have any leftovers tiffin (or rocky road) is a fun way to use it up. Admittedly I went out and deliberately stocked up on tiffin ingredients but we are rather partial to a sweet treat round here and there’s been some very labour-intensive DIY (I have my very own mini-wrecking bar and hard hat!) going on over recent weekends that’s necessitated a few extra calories.
Husband is very fond of tiffin but sadly his favourite supplier (a former work colleagues) moved away and he has been deprived for some time. On our way home from a trip to one of the big DIY stores we called in Aldi where I found some über-cute bunny marshmallows and bought a pack despite not having a use for them (this is the shocking and, quite frankly, pitiful power that anything bunny-shaped has over me and my purse). After a little pondering, and the realisation that no matter how cute the bunny marshmallows were, they’d have to be maimed, I decided to have a go at making tiffin. Not any old tiffin mind you, this version is jacked-up with caramel and given the salty/sweet treatment by using savoury TUC crackers in place of more sedate but traditional Rich Teas. Don’t be put off by the salt and chocolate combo, it works a treat (pun intended) and prevents the whole thing from being tooth-achingly sweet which means you can afford to throw in those caramels.
Tiffin with caramel, salt and marshmallows
- 100g unsalted butter
- 300g plain chocolate
- 3tbsp golden syrup
- 150g TUC crackers, broken into shards
- 12 marshmallows, cut into quarters
- 100g caramel chocolates (Rolos, Twix, Cadbury’s Caramel), chopped
Line a 17cm square tin with grease-proof foil.
In a medium pan gently melt the butter, chocolate and golden syrup until smooth. Take off the heat and cool for 10 minutes.
Stir in the crackers, marshmallows and caramel chocolates, pour into the lined tin and put in the fridge until firm.
Cut into 16 and serve to tired workers with a mug of tea.