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Chilli RecipesWe are going to be expanding this page very soon but meanwhile.. Chilli Chocolate Tiffin Makes 24 slices 225g (8oz) Vegetable margarine or butter 75g (3oz) Sugar 3 tblspns Golden syrup 5 tblspns Cocoa Powder 50g (2oz) Chopped Dates 50g (2oz) Glace Cherries quartered 50g (2oz) Sultanas 350g (12oz) Digestive Biscuits or Hob Nobs Crushed 225g (8oz) Chilli Chocolate Place the margarine, syrup, sugar and cocoa in a large saucepan and heat slowly, stirring occasionally until all melted. Stir in the dates, cherries, sultanas and crushed biscuits. Mix well then spoon the mixture into a lined 20cm (8”?) square tin. Level the top and place in the fridge to chill for about 30 minutes. Melt the chilli chocolate in a bowl over a pan of water. When melted pour over the biscuit base and leave to set. Cut into 24 finger slices and enjoy!! This recipe can also be adapted for other flavours of chilli chocolate such as coffee or for a festive twist you can use orange chilli chocolate for the topping and add the zest of a Clementine in with the biscuit base mixture. |
