Honeycomb Tiffin. A No-Bake Chocolatey, Honeycomb Crunchie Tiffin that you'll want to make again and again! So as time has passed, I have realised that I have still only posted one Tiffin recipe. Crushed digestive biscuits, toffee pieces and honeycomb, bound together in a milk chocolate toffee fudge mixture, topped with milk chocolate and sprinkled with more.
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You can cook Honeycomb Tiffin using 8 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Honeycomb Tiffin
- It's of For the tiffin:.
- You need 200 g of dairy free dark chocolate.
- It's 100 g of dairy free spread.
- You need 1 tablespoon of maple syrup.
- You need 125 g of gluten free digestive biscuits.
- You need of For the topping:.
- You need 100 g of honeycomb.
- It's 200 g of dairy free dark chocolate.
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Honeycomb Tiffin instructions
- Line a 20cm square cake tin with tinfoil Melt the chocolate dairy free spread and maple syrup together in a bowl Chop the honeycomb into small pieces and smash the biscuits into crumbs Stir the honeycomb and biscuit into the melted chocolate mixture.
- Press into the lined cake tin Make the topping by melting the chocolate and pouring over the tiffin base Place in the fridge for a couple of hours then cut into bars.
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