A No-Bake Chocolatey, Honeycomb Crunchie Tiffin that you'll want to make again and again!
Line a 9x9" Square Tin with parchment paper, and leave to the side for now.
Melt the Golden Syrup and the Butter gently in a pan on a LOW heat.
When the Butter and Syrup have melted fully and gently starts to bubble, turn off the heat and add in the chopped Chocolates.
If the Chocolate isn't fully melted, then turn the heat back on to a LOW setting, and heat briefly to encourage it to melt. Make sure the heat is low and you don't leave it on too long as this can cause it to split.
Pour the Digestives, Crunchie, and Raisins into a large bowl, and pour the Syrup/Chocolate/Butter mix on top.
Mix all the ingredients together thoroughly, and then pour into the tin and press down.
In another bowl, melt the 200g of decoration Chocolate. Once melted, add in the Crunchie spread and give it a mix.
Pour over the Tiffin, and spread. Sprinkle over any extra pieces of Crunchie you want.
Leave to set in the fridge for 3-4 hours, or a bit longer if needed. Sometimes, I leave it overnight.
Once set, remove from the tin and cut into your portion sizes. I usually do 16 pieces, or 25 if I want smaller ones. Enjoy!