Terrifying Tombstone Tiffin | Makes 8 Pieces
with Speculoos Crumb and Chocolate Chips
Serve up a fright this Halloween with our fiendishly flavoursome recipes. This Terrifying Tombstone Tiffin might look a little scary, but it's terrifically tasty!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 grams
Caster Sugar
397 grams
Condensed Milk
(Contains: Milk)
250 grams
Speculoos Biscuit Crumb
(Contains: Cereals containing gluten, Soya May contain traces of: Milk)
100 grams
Chocolate Chips
(Contains: Soya May contain traces of: Milk)
90 grams
White Chocolate Chips
(Contains: Milk, Soya)
Not included in your delivery
60 grams
Butter
Utensils
Instructions
a) Line your baking tin with baking paper.
b) In a medium saucepan, combine the sugar and half the condensed milk with the butter (see pantry for amount). TIP: Keep the remaining condensed milk for another recipe.
c) Bring the mixture to the boil on medium-high heat, then simmer for 5 mins.
a) Reserve 1 tbsp of speculoos crumb in a small bowl and set aside for now.
b) Add the remaining speculoos to the condensed milk mixture and stir to combine.
c) Pour the speculoos mixture into your lined baking tin and pop into the fridge to cool.
a) While the speculoos mixture cools, pop the milk chocolate chips into a clean saucepan on medium heat and stir to melt, 2-3 mins.
b) Once melted, pour the melted chocolate over the top of the speculoos mixture and spread to the edges.
c) Sprinkle over the reserved speculoos crumb and pop back into the fridge until completely cool, 40-45 mins.
a) When the tiffin has 10 mins cooling time remaining, fill a measuring jug with hot water from your tap.
b) Place the unopened packet of white chocolate chips into the hot water and set aside for 5 mins. Then, flip the packet upside down and leave for a further 5 mins.
c) Carefully lift the packet out of the water and massage to ensure all the chocolate chips have melted. If there are still unmelted chips, return to hot water until completely melted.
a) Once cooled, remove the tiffin from the tin and cut in half, then cut each half into 4 equal rectangles, making 8 rectangles in total.
b) Once melted, snip off a small section from a corner of the white chocolate chip packet to create a small hole.
a) Using the white chocolate packet, pipe 'RIP' at the top of each rectangle.
b) Using the remaining white chocolate, pipe spiderwebs and cracks on your tombstone tiffin to finish. TIP: You can follow these guidelines or feel free to get as creative as you like!
Enjoy!
