From my "Cookies and Bars" cookbook. Not sure where this dessert originated; however, the ingredient list (and the picture) sound delicious. Sounds very rich and decadent -- perfect for the holidays. Prep time does not include refrigeration time. Note: Tiffin is an English dessert.
- Ready In:
- 4 tablespoons unsalted butter (plus extra for greasing the pan)
- 1⁄3 cup raisins
- 2 tablespoons brandy
- 4 squares bittersweet chocolate, broken into pieces
- 4 squares milk chocolate, broken into pieces
- 2 tablespoons corn syrup
- 6 ounces graham crackers, coarsely broken
- 1⁄2 cup slivered almonds (lightly toasted)
- 1⁄4 cup dried cherries, chopped
- 3 1⁄2 squares bittersweet chocolate, broken into pieces
- 2 tablespoons butter
- 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.