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, crushed shredded wheat, raisins and Easter Chocolate 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 all of the crushed Easter Chocolates that you want. 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
This wonderful recipe is based on my Malteser Tiffin!
You can use all milk, or all dark, but I wouldn't advise using White Chocolate for the base.
If your mixture splits, it's got too hot. Try whisking in a little milk to recover it!
You can swap the Digestives for any of your other favourite biscuits!
You can also use more biscuit, or cornflakes for example in place of the Shredded Wheat if you preferred!