Line a 9×9″ square baking tray with parchment paper, leave to the side.
Add the milk chocolate and dark chocolate to a large heatproof bowl and melt carefully over a pan of simmering water, or in the microwave on a low heat.
In a separate bowl, carefully heat the biscoff spread until smooth and runny.
Pour the biscoff spread into the melted chocolate and combine the mixture.
Add the biscuits, raisins, pecans and chocolates to the mixture and stir to combine.
Pour the mixture into the lined tin and press down
In another bowl, melt together the next set of chocolate and pour on top of the tiffin. Sprinkle on the chopped biscuits, and crush a few over as well.
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.
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 any supermarket own!
If you want to use all milk chocolate you will need to use 500g chocolate total.
If you want to use all dark chocolate you will need to use 350g total.
You can easily half the recipe for less, but these are so moreish you will want the large piece! Trust me!
This will last for 1-2 weeks in the fridge.
The raisins/pecans/chocolates are all optional - but can be swapped and changed for anything else that you fancy!