Tiffin
photo by katew
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
1 pan
ingredients
- 59.16 ml unsalted butter (plus extra for greasing the pan)
- 78.78 ml raisins
- 29.58 ml brandy
- 4 squares bittersweet chocolate, broken into pieces
- 4 squares milk chocolate, broken into pieces
- 29.58 ml corn syrup
- 170.09 g graham crackers, coarsely broken
- 118.29 ml slivered almonds (lightly toasted)
- 59.14 ml dried cherries, chopped
-
Topping
- 4 squares bittersweet chocolate, broken into pieces
- 29.58 ml butter
directions
- Grease a 7-inch shallow square cake pan and line the base with parchment paper. Place the raisins and brandy in a bowl and let soak for about 30 minutes. Put the chocolate, butter and syrup in a pan and heat gently until melted.
- Stir in graham crackers, almonds, cherries, raisins and brandy. Turn the mixture into the prepared pan and let cool. Cover and let chill in the refrigerator for 1 hour.
- To make the topping: place the chocolate and butter in a small saucepan and set over a pan of gently simmering water until melted. Stir and pour over the cookie base. Let chill in the refrigerator for 8 hours or overnight. Cut into bars or squares to serve. For a decorative effect, use a fork to mark light wavy lines over the chocolate topping before leaving it to set in the refrigerator.
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RECIPE SUBMITTED BY
DailyInspiration
United States