dark chocolate, stem ginger and peanut butter tiffin

Recipe summaryClick image to view larger version

dark chocolate, stem ginger and peanut butter tiffin

Category Snacks
Serves 6-8
Preparation 20 mins & 2-3 hours chilling time
Cooking 10 mins

Rating: Rated 5 / 5 (1 ratings)

My dark chocolate, stem ginger and peanut butter tiffin is a recipe made for autumn days. Rich, crunchy and with a hint of spice from the ginger. Just the thing to enjoy a hot cup of tea or coffee.

Ingredients

  • 100g dark chocolate - broken into chunks
  • 75g peanut butter
  • 50g butter
  • 2 tbsp stem ginger syrup
  • 75g stem ginger chopped
  • 175g petit beurre/rich tea biscuits or similar plain biscuits
  • 2 tbsp cocoa powder

Method

Stage 1

line a baking tin with greaseproof paper - I used a 20cm x 10cm bread tin

Stage 2

whizz the biscuits in a food processor, or put them in a plastic food bag and crush with a rolling pin. A mixture of finer and chunkier bits of broken biscuit is fine and adds to the texture.

Stage 3

melt the butter, peanut butter, chocolate and ginger syrup in a sauce pan over a low heat.

Stage 4

add the crushed biscuits, stem ginger and 1 tbsp cocoa powder to the melted mixture and stir well

Stage 5

spoon into a prepared tin and press down well. Leave to cool in the fridge for at least 2-3 hours until it has set. Sprinkle with the remaining 1 tbsp of cocoa powder and cut into slices before serving.

Photos

dark chocolate, stem ginger and peanut butter tiffin

Comments

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Recipe author

Added by: Ema at De Tout Coeur Limousin
Added on: 22nd October 2016

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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