Chocolate & Speculoos Tiffin | No Oven Required
Makes 16 Slices | with Condensed Milk
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
75 grams
Caster Sugar
198.5 grams
Condensed Milk
(Contains Milk)
250 grams
Speculoos Biscuit Crumb
(Contains Cereals containing gluten, Soya May contain Milk)
100 grams
Chocolate Chips
(Contains Soya May contain Milk)
Not included in your delivery
60 grams
Butter
Nutritional information
Utensils
Instructions
a) Line an 8x8'' baking tin with baking paper.
b) Combine in a medium saucepan the sugar, half the condensed milk and the butter (see pantry for amount). TIP: Keep the remaining condensed milk for another recipe.
c) Bring the mixture to the boil on medium-high heat, then simmer, 5 mins.
a) Reserve 1 tbsp of speculoos biscuit crumb in a small bowl and set aside for now.
b) Add the remaining speculoos to the condensed milk mixture and stir to combine.
c) Pour the speculoos mixture into your lined baking tin and pop into the fridge to cool.
d) Meanwhile, put the chocolate chips into a large heatproof bowl. Set the bowl above the saucepan of water (if the bowl touches the water, pour a little water out - you don’t want it touching).
e) Heat, stirring occasionally, until the chocolate has melted, 2-3 mins.
a) Once melted, pour the chocolate over the top of the speculoos mixture and spread to the edges of the tin.
b) Sprinkle over the reserved speculoos biscuit crumb and pop back into the fridge until completely cool, 40-45 mins.
c) Once cooled, remove from the tin, cut into 16 bite sized pieces and arrange on a sharing platter to finish.
Enjoy!
