White chocolate tiffin with pecans
If you don’t know what tiffin is, imagine every good bit of every good piece of confectionary you’ve ever eaten, all mixed together and then covered in chocolate. This particular version uses crushed biscuits, pecan nuts, and glacé cherries (which are amazing and it should definitely be more socially acceptable to eat fistfuls of them straight from the tub), smothered in white chocolate and then topped with a layer of milk chocolate. Because obviously one type of chocolate wasn’t enough (is it ever?).
This recipe makes quite a big batch – I cut mine into about 12 squares but you could probably make it go a little further if you’re less greedy than I am. As you can imagine, this stuff is pretty sweet, so a little goes a long way! It keeps for ages in the fridge, so don’t be afraid to make a big batch (you could easily double or triple this recipe) – unless you’re liable to end up eating it all in one go, in which case perhaps you’d better leave it as written.
Every year at around this time I promise myself I’ll make sweet treats for people’s Christmas presents, but obviously the time passes and suddenly it’s too late – November and December are simultaneously the quickest and slowest months of the year (wheeeen will it be Christmas, it’s taking forever, oh wait it’s here already). Perhaps it’s my lack of skill that puts me off – I’ve never really grasped the whole ‘baking’ thing (which is actually good in a way, otherwise I’m sure I’d eat far more cake than I do). But even I can manage tiffin – no baking involved! So perhaps this is the year. A few big slabs of tiffin would make a great present.
- 200g digestive biscuits
- 50g pecans, roughly chopped
- 75g glacé cherries, roughly chopped
- 250g white chocolate
- 50g butter
- 200g milk chocolate
- Line a dish with cling film – mine measured 6 x 8 inches. Roughly crush the digestive biscuits – you want to end up with a combination of crumbs and larger pieces. You can do this by putting the biscuits in a sandwich bag and bashing with a rolling pin, but I find it’s just as effective to put them in a bowl and crush with your hands.
- Coarsely chop the pecans and cherries, and add to the crumbled biscuits.
- Break the white chocolate into small chunks, and place in a bowl along with the butter (also cut into small chunks). Cook it in the microwave, stirring every 30 seconds or so, until fully melted, and then mix it into the biscuit mixture – work fairly quickly before the chocolate begins to cool.
- When well mixed, spread half of the biscuit mixture into the dish, pressing down firmly to help it pack together.
- Melt the milk chocolate in the microwave, and drizzle just under half of it over the biscuit mixture – if possible, try to make sure that most of the biscuit mixture is covered (this helps it all to stick together nicely, as well as creating an extra chocolatey layer in the middle of your tiffin).
- Add the remaining biscuit mixture, and again spread out in a single layer. Top with the remaining milk chocolate, and use the back of a spoon to spread it out into an even layer.
- Chill in the fridge for at least 2 hours until completely set. Remove from the fridge 5-10 minutes before serving, to allow it to soften slightly and make cutting easier. It keeps for quite a while in the fridge – as long as you can resist eating it.