Gluten Free Easter Tiffin
16
25 min
0 min
Ingredients
- 200g Walker’s Gluten Free Chocolate Chip Shortbread, broken up into chunks
- 125g Stork Vegan Baking Block
- 200g Novibloc Milk Chocolate
- 200g Novibloc Dark Chocolate
- 100g raisins
- 90g gluten free cornflakes
- 200g Easter chocolate eggs, crushed
- 200g NoviblocMilk chocolate, melted (for the topping)
- A few Walkers’s Gluten Free Chocolate Chip shortbread, broken up (for the topping)
- Handful of Easter chocolate eggs, whole and crushed (for the topping)
Method
- Prepare a 9 inch square baking tin by lining it with baking paper.
- Melt together the butter and golden syrup, either in the microwave or in a bain marie.
- Immediately add in your chopped dark and milk chocolate, stir it continually.
- Add your broken up Walker’s Shortbread, raisins, cornflakes and crushed Easter chocolate eggs. Mix so everything is dispersed and well coated.
- Spoon the mixture into your prepared baking tin and press it down so its even throughout.
- Pour the melted chocolate over the top and spread it out. Then drizzle the milk chocolate on the top and swirl it around with a skewer to make a pattern.
- Whilst the chocolate is still wet, cover with extra chunks of the Walker’s Shortbread and more Easter chocolate eggs.
- Allow to set in the fridge for 2-3 hours until completely firm and the chocolate has set.
- Remove from the tin and use a sharp knife to cut into 16 squares. Enjoy!
