Rêveuse Recipe: Chocolate Tiffin

Rêveuse Recipe: Chocolate Tiffin

One of our favourite grab and go eateries we go to on the regular here in London is Pret a Manger. Especially with the recent promotion of almost unlimited drinks for a month, Mary and i have been making the most out of getting our drinks of the day, even making detours in order to stop by one of the many Pret locations within London. Our go to drinks include the chai latte, ice caramel latte and the orange and pineapple smoothie. 

However what we love the most are the enticing bars that get you, lined across the countertops of the till and we can't resist a cheeky sweet treat to go with our hot drink. Initially our must eat was the rich chocolate brownies (it still is!) and the coconut bar (we think this is discontinued), but more recently we thought to try something new, which is when we picked up the choc bar. Having never had a english tiffin before, we thought that it was unreal, especially as we love raisins (a love or hate thing) in sweet treats.  However, as we can't spend £2 every time we visit Pret for a small finger sized bar, we thought why not try and make it for ourselves! The recipe is surprisingly easy and was the perfect treat to make seeing as our oven is currently out of use. You can even try different dried fruit alternatives such as apricots and dried coconut shreds!

recipe inspired by fromthelarder 


325g digestive biscuits
100g raisins
140g unsalted butter
3 tbsp light soft brown sugar
11/2 tbsp honey
pinch of salt

200g dark chocolate
50g unsalted butter
Pinch of salt
Handful of Coconut Shreds

SERVES: 10 Long Bars
DURATION: Approx 3 Hours

Line a tin with baking paper. In our case, we didn't have any on hand, so we substituted it with 2 layers of foil with edges coming out of the tin and a sheet of cling film wrap. Our tin is approx. 12cmx30cm.

Crush the digestive biscuits in a bowl. You want a mixture of some finely crushed biscuit with chunks. Stir in the raisins in the bowl.

In another bowl melt the butter with the sugar, honey and salt and stir together until everything has dissolved. 

Pour the liquid mixture into the biscuit base and give it a good stir until everything has combined together. Pour the mixture into the lined tin before finally giving it a good press into the bottom of the tin so everything is solidly pressed into each other. Place into the fridge for at least 2 hours to harden.

Melt the dark chocolate with the butter and pour onto the now hardened base. Sprinkle a little salt on the top of the melted chocolate as well as the coconut shreds. Place in the fridge until the chocolate hardens on top before carefully removing from the mould and cutting into long bars. 


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