Billionaire Tiffin

This recipe takes your classic tiffin to the next level, a honeycomb and hazelnut tiffin base topped with a layer of caramel, chocolate and sprinkles!

12 - 16 pieces

Easy 20 Minutes

Ingredients

For the recipe Billionaire Tiffin

For the Base:

125 g	Unsalted butter
60 ml	Golden Syrup
25 g	Dr. Oetker Fine Dark Cocoa Powder
100 g	Dr. Oetker 35% Milk Chocolate
200 g	Rich Tea Biscuits (broken into pieces)
100 g	Blanched Hazelnuts (roughly chopped)
50 g	Honeycomb (pieces)

For the Caramel:

100 g	Unsalted butter
150 g	Condensed Milk
30 ml	Golden Syrup
5 ml	Dr. Oetker Madagascan Vanilla Extract (1 tsp)
2.5 g	Salt (1/2 tsp)

For the Topping:

200 g	Dr. Oetker 35% Milk Chocolate
50 g	Dr. Oetker 26% White Chocolate
	Dr. Oetker Chocolatey Caramel Crunch Sprinkles

preparation

Preparation

For the Base

Line an 8” square baking tray with greaseproof paper. Place the butter, golden syrup and Cocoa Powder in a pan over a low heat and stir until melted.

Break the Chocolate into pieces and leave to one side. Once the mixture has melted in the pan remove from the heat and pour in the chocolate, stir the chocolate through the mixture until melted. – if it doesn’t completely melt place over the pan back over a low heat until the chocolate has melted.

Add the biscuits, hazelnuts and honeycomb into the melted chocolate mixture and stir until coated. Pour the mixture into the prepared tin and using a spatula or back of a spoon smooth out to cover the base of the tin. Pop into the fridge to set.

For the Caramel

Pop the butter, condensed milk, golden syrup, Vanilla Extract and salt into a saucepan and heat gently until the mixture has all melted together. Turn up the heat and bring the mixture to a gentle boil, stirring all the time, and simmer gently for about 5 minutes until the mixture has thickened and is a creamy fudge colour.

Pour over your tiffin base and pop back into the fridge to allow the caramel to set for about an hour.

For the Topping

Break the Milk Chocolate into pieces and place in a microwaveable bowl. Melt the chocolate in the microwave in 30 second bursts, stirring between each burst until the chocolate is melted. Then melt the White Chocolate.

Pour the melted Milk Chocolate over caramel and blob the melted White Chocolate on top, use a cocktail stick to swirl the white chocolate through the milk chocolate. Finally sprinkle over the Caramel Crunch and pop back in the fridge to set for a couple of hours to set.

Your billioniares tiffin is ready to enjoy, to slice up, dip a knife in hot water and slice up your tiffin!

Your tiffin will keep for up to 5 days, kept in an airtight container at room temperature.

Nutritional Information for the recipe Billionaire Tiffin

	Per Serving	Per 100 g / ml
Energy	1863 kJ 445 kcal	2269 kJ 542 kcal
Fat	32.14 g	39.19 g
Carbohydrate	33.60 g	40.97 g
Protein	5.34 g	6.51 g

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