These super addictive, OTT chocolate caramel tiffin bars are the perfect bo-bake indulgent treat. Cut into small pieces and share responsibly!
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Over the top Chocolate Caramel Tiffin Bars

Course: No bake tiffin bars
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • Chocolate Caramel Tiffin
  • 300 g | 11oz Lotus biscuits
  • 125 g | 4.5oz unsalted butter
  • 75 g | 3oz golden syrup
  • 200 g | 7oz dark chocolate I used Lindt 70%, chopped small
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  • For the Caramel
  • 1 tbsp runny honey or golden syrup
  • 100 g | 3.5oz caster sugar
  • 2 tbsp water
  • 150 ml | 5fl oz double cream
  • 30 g | 1oz unsalted butter
  • good pinch sea salt flakes
  • <br>
  • Chocolate topping
  • 200 g | 7oz dark chocolate I used Lindt 70%
  • 30 g | 1oz unsalted butter
  • 100 g | 3.5 milk chocolate
  • 2-3 tbsp double cream

Instructions

  • Line a 15cm x 24cm | 6in x 9½ baking tin with baking paper.
  • Blitz half the biscuits in a food processor until you have fine crumbs. Tip them into a large bowl. Break the rest of the biscuits into small pieces and add to the bowl.
  • Put the butter, golden syrup and the chocolate in a small pan. Allow it to melt slowly over low heat.
  • Pour the melted chocolate over the biscuits and stir until the biscuits are coated.
  • Tip into the prepared tin and press down with the back of a spoon until you have an even layer. Place in the fridge to set for 30 minutes.
  • Make the caramel: put the double cream into a measuring jug and heat for 20 seconds in the microwave until warm.
  • Put the sugar, honey and water in a small deep saucepan. Bring slowly to the bowl over medium-low heat, swirling the pan until the sugar melts.
  • When the sugar turns a golden amber, remove from the heat and add the warm cream carefully. The mixture will bubble alarmingly and then settle.
  • Stir in the butter and salt and bring the mixture back to the boil for a couple of minutes. Strain the caramel into a bowl and leave to cool until just warm.
  • Pour the caramel evenly over the biscuit base. Place back in the fridge to set for about an hour.
  • When the caramel has set, it's time to make the chocolate topping. Bring a small pot of water to the boil then reduce to a simmer. Place the chopped chocolate and butter in a bowl and set over the pot. Allow them to gently melt then set aside.
  • Melt the milk chocolate and double cream using the same double boiler method and set aside.
  • Pour the dark chocolate over the caramel layer and spread evenly.
  • Dot blobs of the milk chocolate on dark chocolate topping then use a chopstick to mix the two layers to create a feathered effect. Return to the fridge until completely set.
  • Warm a large knife until hot water and wipe dry. Cut the chocolate tiffin into bars or squares, wiping the knife clean between cuts.
  • Keep the bars in the fridge or consume immediately.