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Gluten Free Chocolate Tiffin
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About this recipe:
An easy to make, no bake, indulgent sweet treat made with crushed gluten free cookies. Decorate the top with a selection of mini chocolate treats, chocolate shapes, tiny Easter eggs, chocolate chips or your favourite chocolate bar cut into pieces.
Equipment:
18 x 23cm/7 x 9β baking dish and mixing bowl
Ingredients:
150g FREEE Ginger Cookies
50g dried cranberries
75g plain chocolate
75g milk chocolate
75g butter, unsalted
1 tbsp golden syrup
100g chocolate treats
butter, for dish
Method:
- Rub some butter around the inside of an 18 x 23cm/7 x 9β baking dish or insert a baking liner.
- Crush the biscuits into a bowl making sure the pieces are no larger than 7mm/ΒΌβ in any direction.
- Add the cranberries.
- Break the plain chocolate and milk chocolate into small pieces.
- Gently melt together the chocolate pieces and the butter.
- Remove from the heat as soon as everything starts to look soft and stir until smooth.
- Stir in the golden syrup.
- Pour the mixture into the crushed biscuits and stir to combine.
- Tip everything into the prepared dish, spreading and pressing firmly and evenly to the edges.
- Before the mixture has cooled, press the chocolate treats into the top of the tiffin.
- Chill until set.
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