Categories: Cookies

Ingredients

• 200g graham crackers (not quite 1c)
• 100g dried cranberries (abt 1/2 c)
• 50g roughly chopped pecan nuts (abt 1/4 c)
• 200g good chocolate (I use half and half dark/milk) not quite 1c)
• 200g unsalted butter (it HAS to be unsalted and it CANNOT be margarine) (not quite 1c)
• 2tbs golden syrup (or corn syrup in the US)

Directions

1. Put the Grahams into a bowl and smash to bits (some finer crumbs as well as some bigger chunks).

2. Add the fruit and chopped nuts to the smashed biscuit and mix well.

3. In a separate heatproof bowl, put the chocolate, butter and syrup and heat gently until melted. I used the microwave, heating for about 30-45 seconds at a time, then stirring, then heating a little more, then stirring until there is a lovely, luscious bowl of brown melty smooth deliciousness.Now add the biscuit/fruit/nut mix to the melted chocolate/butter/syrup mix and stir well.

4. Pour into a lined tin (I used an 8inch/20cm square brownie tin, lined with baking parchment).

5. Then put the tray into the fridge and leave to cool/set…takes at least an hour, and this is by far the hardest bit of the whole tiffin-making experience. Cut into bars.

Email to a friend | Print this recipe | Back