Rolo Tiffin

Date:

This simple recipe is perfect for family get togethers, and is so forgiving, endlessly adaptable to include what you fancy or have in the cupboard. This is my personal favourite combination and I think they really complement each other, with the dried cherries balancing the sweetness with a hit of sour. I’ve also found that people love the nostalgia of adding Rolos on the top! But change it to suit: maybe you prefer raisins to cherries, you’d like to use a different biscuit, or you’d enjoy nuts instead. Just keep the ratios of ingredients the same, and substitute with your own favourites.
I used to be able to buy dried sour cherries from supermarkets quite easily but they seem to be harder to find (they’ll either be in the baking or the health food section). Waitrose has been reliable so far, but any good health food shop should be able to help you too.

Ingredients
Makes about 12-15 squares

  • 500g dark chocolate
  • 200g butter
  • 300g golden syrup
  • 100g dried cherries
  • 100g mini marshmallows
  • 1 small packet of digestive biscuits
  • 2-3 packets of Rolos.

Method

  1. Line a 9” x 13” (20cm x 30cm) cake pan and put to one side.
  2. In a large saucepan, gently heat together the butter, chocolate and golden syrup until completely melted and combined.
  3. Break the biscuits into pieces and add them to the chocolatey mixture, along with the cherries and marshmallows. If you would prefer a less biscuity mixture, just stir in slightly fewer biscuits. Stir really well to combine and make sure all pieces are completely coated in the chocolatey mixture.
  4. Pour this mixture into the prepared cake pan and smooth out the top.
  5. Scatter the Rolos over the top of the mixture and place the cake pan in the fridge to set (about two hours).
  6. Once set, cut into squares or slices to serve

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