My Daim Bar addiction is now challenging my Ikea addiction. Honestly, our house is starting to resemble an Ikea showroom set up, and I buy a bag of Daim Bars every time we go. It’s getting dangerous on so many levels. I was intending on turning this particular bag into a Daim Bar Rocky Road. But when I came to make it, I realised that we didn’t have any marshmallows. So, Daim Bar Tiffin it is.
Is that the difference between Rocky Road and Tiffin? The inclusion of marshmallows? I think it might be. I tend to keep it simple with Tiffin and let the biscuit do the talking. With Rocky Road, I add loads of things and try to create a mix of textures and flavours with fruit, biscuit, and chocolate. Tiffin is all about the biscuit. It’s basically a pimped-up chocolate digestive. Which is awesome.
Daim Bar Tiffin is pretty perfect. The crunch of the Daim works well with the digestive biscuit, and its harder texture means that you don’t need to freeze the Daim Bars. The chocolate melts when you cover them in your chocolate mixture, but the centre stays solid and holds shape.
Daim Bar Tiffin
- 400 g Milk Chocolate
- 100 g Butter
- 200 g Digestive Biscuits
- 2 Tbsp Golden Syrup
- 150 g Daim Bars
- Line a dish or tray with greaseproof paper
- Break the biscuits and Daim bars into smaller chunks in a mixing bowl
- In a small saucepan, melt 200gs of the chocolate with the butter and syrup until smooth
- Pour over the biscuits and Daim bits and stir until covered
- Tip into the tray and press down and into the sides until level
- Place in the fridge
- In a small pan, melt the remaining chocolate
- Take the tray out of the fridge and pour over the melted chocolate
- Add extra Daim bits to the top to decorate if desired
- Return to the fridge until the chocolate has hardened before cutting into squares