Kipper loves helping out in the kitchen, but like all small children, her enthusiasm is definitely outweighs her skill, so recipes need to be fairly straightforward. Also, in the name of maintaining enthusiasm, there needs to be delicious spoons to lick, and tasty end results.
I was musing on all of this, and considering how Mothers’ Day will very soon be upon us, when the idea for these simple melt-and-stir fruity tiffin squares meandered into my consciousness. We’d brought a box of dried and candied fruits back from Italy with us, after a recent(ish) holiday, 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 eating up.
I got everything out, and realised we had ten different sorts of dried and candied fruit! They were:
- Dried apricots
- Dried figs
- Dried mango
- Dried papaya
- Dried cranberries
- Candied pineapple
- Candied citrus peel
- Candied kiwi
- Glace cherries
Goodness me! This tiffin would be SUPER-fruity!
As I’d hoped, Kipper 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 🙂
The tiffin was spread out and refrigerated, then given a thin layer of dark chocolate and some white chocolate drizzle for decoration. Yum.
I spread the tiffin mixture quite thinly, as I guessed, correctly, that it would be quite rich! It’s about 1cm thick, and I cut it into 16 pieces. Small, but perfectly formed.
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 too, if that’s the sort of thing you go in for.
A box/bag/plate of these would be just the thing for Mums and Grandmas everywhere on Mothers’ Day. You can share it with the men if you must…
Makes 16 small squares.
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- 150g dark chocolate
- 50g butter
- 110g plain biscuits e.g. shortbread or rich tea
- 150g mixed dried and candied fruits e.g. dried apricots, figs, raisins, cranberries, candied pineapple, glace cherries etc.
- 50g dark chocolate
- 15g 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, pulverise 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 1cm.
- 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 small squares to serve.
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 (I hope this tiffin qualifies!)
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.