Cook: 20 Mins
- 200g Asda Dark Chocolate (60%+ cocoa solids, chopped)
- 200g Asda Milk Chocolate, chopped
- 3tbsp golden syrup
- 300g unsalted butter
- 200g crunchy biscuits, such as Hobnobs or digestives
- 100g Maltesers
- 100g flaked almonds
- 100g Asda White Chocolate, chopped
Reserve half of the dark chocolate. Put the rest in a large bowl with the milk chocolate, syrup and butter. Set over a pan of simmering water, making sure the bowl doesn’t touch the water. Leave, stirring occasionally, until the chocolate melts, then stir to combine.
Remove the bowl from the pan. Put the biscuits in a large freezer bag and bash with a rolling pin to break into small pieces. Add to the bowl along with the Maltesers and the almonds. Stir until mixed.
Line a traybake tin (about 18cm x 30cm) with clingfilm. Put the chocolate mixture in the tin and level the top. Allow to cool, then chill in the fridge for at least 1 hr.
Melt the reserved dark chocolate and the white chocolate in separate bowls. Pour the dark on the tiffin, drizzle with the white and swirl with a cocktail stick.
Chill for 2 hrs, to set. Turn out of the tin, and peel off the clingfilm. Score 7 evenly spaced lines horizontally and 3 vertically to create an 8 x 4 grid. Cut into 32 pieces.