Categories: Cookies
Ingredients
- 200g graham crackers (not quite 1c)
- 100g dried cranberries (abt 1/2 c)
- 50g roughly chopped pecan nuts (abt 1/4 c)
- 200g good chocolate (I use half and half dark/milk) not quite 1c)
- 200g unsalted butter (it HAS to be unsalted and it CANNOT be margarine) (not quite 1c)
- 2tbs golden syrup (or corn syrup in the US)
Directions
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Put the Grahams into a bowl and smash to bits (some finer crumbs as well as some bigger chunks).
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Add the fruit and chopped nuts to the smashed biscuit and mix well.
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In a separate heatproof bowl, put the chocolate, butter and syrup and heat gently until melted. I used the microwave, heating for about 30-45 seconds at a time, then stirring, then heating a little more, then stirring until there is a lovely, luscious bowl of brown melty smooth deliciousness.Now add the biscuit/fruit/nut mix to the melted chocolate/butter/syrup mix and stir well.
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Pour into a lined tin (I used an 8inch/20cm square brownie tin, lined with baking parchment).
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Then put the tray into the fridge and leave to cool/set…takes at least an hour, and this is by far the hardest bit of the whole tiffin-making experience. Cut into bars.