Never have I been asked for a recipe quite so much as this one. In fact, I have been asked quite...forcefully by some tiffin fans -lol- that I thought I'd better stop saying I'll blog it, and actually blog it ;)

disclaimer----Dear favourite overseas people....its a brit recipe - as in its got ingredients you might only be able to buy over here, {I have no idea} and is in uk measurements. But thats okay, you'll figure it out ;) Consider it -jokingly- pay back for the times you've asked me to get two sticks of butter or four cups of something we have never ever heard of... ;) mwah!
OKAY
Firstly
lets not count calories 'k? just run around the block after this/before this/tomorrow ;)
You need
a bag of these nuts

or similar {that is 200g made up of brazil, hazelnut, pistachio, cashew and almonds. not cooked, blanched, salted, or anything. just naked!}
200g unsalted butter
140g golden syrup. Oh how I love golden syrup. Its like sin on a spoon dont you think? ;)

300-400 g of gluten free biscuits. Like shortbread, or gingernut. so thats biscuit in the uk sense ;) forgive the vague measurement there, its how I roll in the kitchen... the whathavewegotinthelarder technique...
70g of cocoa powder. No, you cannot use hot chocolate powder!
320g of top quality truly fabulous cooking chocolate. I find mostly milk choc but with a bit of dark chocolate in works best. All dark is a bit intense, and all milk slides off the top as you cut....{can you NOW see why I dont write recipes? I talk so much you have no clue what youre doing now}
Bash nuts in packet with end of rolling pin to sort of break them a bit. pretend nuts are someone you have got mad at this week and bash them hard. Yes that does sound quite violent, sorry. Fun tho...
crush your biscuits mostly into 1cm little size bits. Please goodness dont measure them, just estimate that ;) chunky crumbs are also good.
line a 25cm brownie type baking tin with greaseproof paper. leave enough hanging over the edge you can get hold of it.
melt the butter and syrup together over a low heat.
place the nuts, biscuits and cocoa into a big mixing bowl and mix.

add syrupy butter mixture, stir til completely combined. Try not to eat all of it.
press firmly into lined tin making as flat as possible,
throw it in the freezer. well, not actually throw it - place it carefully, flat, into the freezer.
freeze it for about 20/30 minutes. Or be patient and refrigerate for 1 and a half hours. { I have never used the be patient method...}
melt your chocolate, stir to remove all lumps.
remove tiffin from fridge/freezer

spread melted chocolate evenly across the top. sprinkle little grated chocolate or chocolate decorations if you feel the need. Dont go mad, this is rich enough!

refrigerate til top chocolate has set.
removed from fridge lift entire paper and tiffin from tin and place on serving plate.
carefully cut into small squares for serving.
we keep ours in the fridge - put it back after cutting off what you want, to keep it firm.

It keeps for five or six days quite happily. But it never seems to lasts that long!!
This is IMO a more grown up recipe, my ten year old loves it, but my seven year old finds it too rich. It is rich but... my adult friends LOVE it. Its marriage proposal type stuff.. ;)
