Dark Chocolate Tiffin

• 5 1/2 tablespoons blanched almonds toasted
• 1 3/4 ounces blanched hazelnuts
• 1 3/4 ounces candied peel
• 11/16 cup glace cherries
• 7/8 cup sultanas
• zest an orange
• 1 cup biscuits digestives, ginger nuts or Hobnobs
• 7/8 cup dark chocolate
• 6 1/8 tablespoons golden syrup
• 3/4 cup butter
• sunflower oil for greasing the tray

1. To make dark chocolate tiffin:
2. 50g blanched almonds, toasted
3. 50g blanched hazelnuts
4. 50g candied peel
5. 80g glace cherries
6. 80g sultanas
7. Zest of an orange
8. 225g biscuits (digestives, ginger nuts or Hobnobs)
9. 150g dark chocolate
10. 120g (4 tablespoons) golden syrup
11. 170g butter
12. Sunflower oil, for greasing the tray
13. Prepare a loose-bottomed square baking tin (mine was 20 x 20cm) by rubbing lightly with a little sunflower oil.
14. Roughly chop the hazelnuts and cut the almonds into slivers. Roughly chop the cherries and candied peel. Combine the nuts, candied peel, cherries, sultanas and orange zest in a bowl.
15. In a separate bowl, crush the biscuits with a rolling pin. Aim for 1/4 reduced to crumbs, and the rest in pieces of 1-2cm. Combine the biscuits with the fruit and nut mixture and mix well (I hands the best way to do this).
16. In a saucepan, heat the chocolate, golden syrup and butter until melted. Stir well, then add the dry ingredients and combine.
17. Pour the mixture into the tray and spread out. Smooth out the tiffin as best you can (however hard you try, it will look rather "rustic"). Transfer to the fridge and chill for at least two hours until the tiffin is firm. Easier to cut into slices while cold, but best served at room temperature.

hazelnuts, glacue cherries, sultanas, zest, digestives, dark chocolate, golden syrup, butter, sunflower oil

Taken from www.yummly.com/recipe/Dark-Chocolate-Tiffin-1011590 (may not work)