This recipe had a short window of opportunity to even capture a photo; had to tell my fiance off for sticking his grubby mitts in the tin while I tried snapping away (hence there’s only a handful left in the pic!)
These are incredibly yummy Tiffin bites with a chocolate and ginger fusion which I created with the leftover ingredients from last Friday’s chocolate slab tutorial.
I don’t generally bake naughty things throughout the year as I’m usually left with much unused ingredients that can’t go to waste; butter, chocolate, biscuits and what not.
Note this recipe fills a 20cm squared brownie tin.
60g white chocolate, snapped for melting
60g butter, diced
60g golden syrup
Later to mix in to the melted chocolate mixture:
200g milk or dark chocolate, grated or blended in food processor
150g ginger nut biscuits, processed or bashed in to a fine crumb
30g mini marshmallows
20g butter, melted
Butter and line a 20cm square brownie tin with baking paper.
In a microwavable bowl, add the marshmallows, white chocolate, syrup and butter and microwave in short 10-15 second bursts, stirring constantly until everything is melted.
Now transfer to a large mixing bowl and stir in the remaining ingredients until well combined and the milk or dark chocolate has melted.
Pour in to your lined tin and leave in the fridge to set overnight.
These are extremely moreish so make with caution!
I hope you have a fantastic Christmas and a Happy New Year!
Tastefully Vikkie x
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