Rich and buttery, this dark chocolate tiffin is bursting with dried and candied fruits. A real treat for adults and kids alike.
Kipper loves helping out in the kitchen, but her enthusiasm definitely outweighs her skill! As a result, the recipes we make together need to be fairly straightforward. Also, in the name of maintaining enthusiasm, there needs to be delicious spoons to lick, and tasty end results.
A treat for Mum
I was thinking about this, and considering how Mothers’ Day will very soon be here, when I was struck with the idea for these simple melt-and-stir fruity tiffin squares. We’d brought a box of dried and candied fruits back from a holiday in Italy, and despite my nibbling away at them, there were still quite a lot left. Also, my baking cupboard is groaning with dried fruit, all of which could do with using up.
A cornucopia of fruit!
I got everything out, and realised we had ten different sorts of dried and candied fruit! They were:
- Dried apricots
- Candied pineapple
- Dried figs
- Candied citrus peel
- Dried mango
- Dried papaya
- Candied kiwi
- Dried cranberries
- Glace cherries
Goodness me! I had no idea that such a range of preserved fruits was available.
As I’d hoped, Kipper and I had a great time making this super-fruity chocolate tiffin. She tried her hand at a new job – pulverising biscuits to crumbs in the mini chopper – and also had a go at chopping some of the softer fruits with a not-very-sharp knife. Naturally, she came into her own for the stirring, and again for the spoon licking.
I spread the chocolate tiffin mixture quite thinly, as I guessed that it would be quite rich! It’s about 1cm thick, and I cut it into 16 pieces. Small, but perfectly formed! After it had set in the fridge, we gave it a thin layer of dark chocolate and some white chocolate drizzle for decoration.
With tea, coffee, or whatever
I’m looking forward to enjoying this with a cup of tea for elevenses, and I know Kipper is very excited to have a small square in her lunchbox – it’s mostly fruit, right?! I think it would be a lovely after-dinner treat with a coffee, too.
A fancy box of these would be very welcome on Mothers’ Day. You can share them with the men if you must.
Makes 16 small squares.
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Super fruity chocolate tiffin
- 150 g dark chocolate (approx. 5¼ oz)
- 50 g butter or margarine (approx. 3½ tbsp OR 1¾ oz)
- 110 g plain biscuits e.g. shortbread or rich tea (approx. 3¾ oz)
- 150 g mixed dried and candied fruits e.g. dried apricots, figs, raisins, cranberries, candied pineapple, glace cherries etc. (approx. ¾ cup OR 5¼ oz)
- 50 g dark chocolate (approx. ⅓ cup choc. chips or 1¾ oz)
- 15 g white chocolate (approx. 1 tbsp white choc. chips)
- Break the chocolate into squares and place in a large heatproof bowl with the butter. Melt them together, either in the microwave, or over a pan of simmering water.
- Meanwhile, smash the biscuits into coarse crumbs. Cut up any larger fruits into small pieces - about the size of a raisin.
- Tip the biscuit crumbs and chopped fruits into the melted chocolate/butter mixture and mix well. Spread the mixture out onto a parchment-lined tray, to a thickness of about 1-1.5cm (½-⅔inch).
- Place in the fridge for a few hours until completely set.
- Melt the dark and white chocolates separately.
- Spread the dark chocolate over the tiffin in a thin layer. Drizzle the white chocolate over to give a decorative effect.
- Leave to set, then cut the tiffin into squares to serve.
If you enjoyed this tiffin you should also try these melt-and-stir chocolate biscoff crispy cake bites, these 3-ingredient Nutella shortbread biscuits, or these delicious double chocolate muesli cookies.
I am entering this delicious chocolate tiffin recipe into the following:
Let’s cook for mothers day at Simply Sensational Food.
Treat Petite, organised by Cakeyboi (who also hosts this month) and The Baking Explorer.
Tea Time Treats, organised by Karen at Lavender & Lovage and Janie at The Hedgecombers (who is hosting this month) on the theme of biscuits & cookies.
And, since I managed to use up a whole load of odds and ends of dried fruit, the No Waste Food Challenge, hosted by Elizabeth’s Kitchen Diary.