Line a 9×9″ square baking tray with parchment paper, leave to the side.
Melt the golden syrup and butter gently in a pan on a low heat – when the butter and syrup have melted fully and started to bubble slightly, turn the heat off and add the chopped chocolate and stir until the chocolate has melted.
If it doesn’t quite melt then turn the heat back on to a very low setting so that the chocolate doesn’t split.
Pour the digestives, maltesers, and raisins into a large bowl and pour the chocolate/syrup mix on top. Mix the ingredients together thoroughly until its all coated well. Pour into the tin and press down very firmly.
In another bowl, melt together the next set of chocolate and pour on top of the tiffin. Sprinkle on a bag of maltesers, and crush a few over as well. Leave to set in the fridge for 3-4 hours, or a bit longer if it still feels too soft.
Once set, carefully remove from the tin and cut into your pieces. I do 4×4 so I get 16 large pieces, or 5×5 for slightly smaller but still delicious sized pieces.
Notes
I use any chocolate for my recipes that I can – some more expensive than others, it doesn’t really matter. If you are after a good quality chocolate then Callebaut is the way to go, but I even love Tesco’s chocolate.
This recipe will work perfectly with milk and dark chocolate, but not so much with white chocolate. You can use all milk chocolate if you like, or all dark, but the sweetness level will change. I like the mixture of both so its less sweet than rocky road, and more tiffin like.
You can easily half the recipe for less, but these are so moreish you will want the large piece! Trust me!