It may have been incredibly hot last Sunday but that didn’t stop me from spending the day in my kitchen. The Kitchen Aid was on, the work surface was getting covered in flour and sugar spilling out from the newly bought bags, while the rest of the shopping was left in the carriers waiting to be unpacked.
I was baking treats to take into the office and as well as the dairy free blueberry & banana muffins and Pimm’s® cupcakes, I decided to make this crispy tiffin slice. I actually thought that the muffins would be the big winner, but judging by the comments of my colleagues, this no-bake slice came in first. The marshmallow crispy base was gooey but not too gooey that you felt pieces were stuck around your teeth, while the tiffin layer was an indulgent addition.
The recipe was fairly simple, although you need arm muscles for the constant stirring of the marshmallow butter mixture and even though you have to be quick, you may need an extra-large bowl to stir the rice crispies and marshmallow mixture together. Other than that, the rest is easy. Just be careful that one slice may not be enough.
If you would like to give this slice a go, then the recipe is below! Happy Baking!
Crispy Tiffin Slice, June/July Issue of Food Heaven: Baking Heaven Magazine, p.56
For the base:
180g rice crispies
For the tiffin layer:
300g plain/semi-sweet chocolate
2 tablespoons of golden/light corn syrup
200g of a sandwich cookie (the recipe calls for custard cream but I used bourbon biscuits)
100g white chocolate (to decorate)
Grease and line a 35x25cm square tin
In a large heavy pan, melt the marshmallows and butter over a gentle heat, stirring all the time so that the marshmallows do not burn
The mixture will become gooey – working quickly so that the mixture does not cool, stir in the rice crispies so that they are all covered
Place the crispies into the base of your tin and press out into an even layer using a spatula or back of a spoon, then leave to set
For the tiffin layer, break the plain chocolate into squares and place in a heatproof bowl along with the butter and golden syrup and place over a pan of simmering water
Simmer until the chocolate melts and the mixture becomes smooth and glossy, stirring occasionally
Break the biscuits into small pieces and stir into the melted chocolate mixture along with the raisins
Spoon the mixture into the tin on top of the marshmallow crispy layer and chill in the refrigerator for several hours until the tiffin has set
Break the white chocolate into pieces and place in a heatproof bowl over the pan of simmering water
Simmer until the chocolate has melted and then spoon in large drizzles over the top of the slice swirled in pretty patterns
The chocolate should set quickly on the cold tiffin, if not, return to the refrigerator to set for a little longer
Remove the lining paper and cut the tiffin into 24 squares using a sharp knife and serve