Dec 21

Dec 21 Reindeer Christmas Chocolate Tiffin

The sleigh bells are jingling and Christmas is just around the corner, so what better time to knock up some delicious no-bake Reindeer Christmas chocolate tiffin? I cannot get enough of this: buttery biscuits, sweetness from dried fruits and syrup and dark, decadent chocolate. Tiffin also goes by the name of fridge cake, so if that’s what you’re looking for, you are in the right place!

The reindeer design is so easy to create, and I think it looks SO cute and impactful. I’ve used a red M&M for the nose, but you could use a glace cherry or any other red sweets.

This recipe was created in partnership with Crazy Jacks: leading experts in organic dried fruits, seeds and nuts.

Reindeer Christmas Tiffin

Ingredients:

300g digestive biscuits

50g cocoa powder

50g Crazy Jacks walnut pieces

50g Crazy Jacks dried cranberries

75g Crazy Jacks dried mixed fruit

150g butter

125g golden syrup

100g dark chocolate

100g milk chocolate

12 red chocolate sweets

Icing eyes (I use these ones)

Pretzels, broken in half

Method:

1. Grease and line a 23cm cake tin with baking parchment. Crush the digestive biscuits to crumbs, either using a food processor or a bowl and wooden spoon. You’re looking for a rubbly mixture with a few pea-sized pieces of biscuit remaining to give the tiffin some texture. Combine the crumbs with the cocoa powder, walnuts and dried fruits.

2. In a small pan, melt the butter and golden syrup together until smooth, then pour into the dry ingredients. Stir together until everything is really well mixed, tip into the lined tin and use a spatula to press the mixture firmly into an even layer. Chill for 20 minutes.

3. Meanwhile, melt both chocolates together in a bowl over a pan of simmering water until smooth. Pour the melted chocolate over the chilled base and tilt the tin to get an even covering, then chill for around 30-60 minutes, until firm. Use a sharp knife to divide into 12 pieces, then stick a red sweet, icing eyes and pretzel antlers onto each using melted chocolate. Store in an airtight container for up to 2 weeks.