TIFFIN CHRISTMAS WREATH

A FESTIVE CHRISTMAS TIFFIN WREATH WITH AN EASY NO BAKE RECIPE
PACKED WITH FLAVOURS AND UTTERLY CHOCOLATEY AND MOUTHWATERING

INGREDIENTS

200G DARK CHOCOLATE
100G MILK CHOCOLATE
65G BUTTER
60G MIXED PEEL
75G DRIED CRANBERRIES
2 TABLESPOONS GOLDEN SYRUP
ZEST OF 1 ORANGE
50G MINI MARSHMALLOWS
25G RICE KRISPIES
40G AMARETTI BISCUITS

RECIPE

  1. IN A PAN ON A LOW HEAT MELT THE DARK CHOCOLATE, MILK CHOCOLATE, BUTTER AND SYRUP. MIX WELL AND REMOVE FROM THE HEAT
  2. IN A BOWL MEASURE MIXED PEEL, DRIED CRANBERRIES, ORANGE ZEST, MARSHMALLOWS, RICE KRISPIES AND CRUMBLED UP AMARETTI
  3. ADD ALL THE DRY INGREDIENTS TO THE MELTED MIXTURE AND MIX IN WELL
  4. USE A ROUND TIN (EITHER A SILICONE ONE OR LINE A TIN ONE WITH BAKING PAPER) USE SOMETHING ROUND FOR THE MIDDLE TO CREATE THE HOLE (A SMALLER TIN OR GLASS WILL DO)
    NOW ADD ALL THE MIXTURE INTO THE TIN AND SQUASH IT DOWN AS MUCH AS YOU CAN AND THEN CAREFULLY REMOVE THE MIDDLE FOR THE HOLE. COVER WITH CLINGFILM AND POP INTO THE FRIDGE TO SET FOR 2 HOURS
  5. WHEN READY TO EAT, REMOVE FROM THE FRIDGE AND CAREFULLY TIP OUT THE WREATH. DECORATE IT HOWEVER YOU WISH – POUR OVER MORE MELTED CHOCOLATE, SPRINKLE WITH ICING SUGAR OR COVER WITH SPRINKLES OR STARS
  6. KEEP IT IN AN AIRTIGHT CONTAINER FOR 3 DAYS (IF IT LASTS THAT LONG!)

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