kay waalComment

kay waalComment
  Chocolate Tiffin Bars  
 Ingredients: 
 8 ounces Unsweetened Butter (2 sticks) 
 4 tablespoons Granulated Sugar 
 4 tablespoons Lyle’s Golden Syrup 
 ½ cup Nestles ® Unsweetened Cocoa 
 1 cup Sun-Maid Raisins® 
 14.4 ounces Nabisco® Honey Graham Crackers crushed into pieces (1 box) 
 Icing: 
 8 ounces Milk Chocolate 
 8 ounces Semisweet Chocolate 
  No Bake Recipe:  
 Spray a 9 x 13 nonstick pan with butter flavored PAM 
 Place graham crackers in a gallon size zip lock bag and crush with a rolling pin or towel covered hammer.  You want small pieces, not crumbs. 
 Gather your ingredients. 
 In a large saucepan, melt butter.  Add sugar, cocoa and syrup until sugar melts.  Add graham crackers and raisins. 
 Press mixture into pan. 
 In a glass bowl melt the milk and semisweet chocolate, stirring at 30 second intervals until only small bits of chocolate remain.  Continue stirring until all chocolate is melted.  It is important not to burn your chocolate so it sets up with a beautiful shine.  That is why chocolate should always be removed from the heat source when a few solid bits still remain and stirred until completely dissolved. 
 Pour the melted chocolate over the graham cracker layer. 
 Refrigerate until set, at least one hour.  Cut tiffin bars into squares 12 squares and then cut each square on the diagonal to make 24 servings. 
     
  -Barbara Esatto, The Chocolate Goddess

Chocolate Tiffin Bars

Ingredients:

8 ounces Unsweetened Butter (2 sticks)

4 tablespoons Granulated Sugar

4 tablespoons Lyle’s Golden Syrup

½ cup Nestles ® Unsweetened Cocoa

1 cup Sun-Maid Raisins®

14.4 ounces Nabisco® Honey Graham Crackers crushed into pieces (1 box)

Icing:

8 ounces Milk Chocolate

8 ounces Semisweet Chocolate

No Bake Recipe:

Spray a 9 x 13 nonstick pan with butter flavored PAM

Place graham crackers in a gallon size zip lock bag and crush with a rolling pin or towel covered hammer.  You want small pieces, not crumbs.

Gather your ingredients.

In a large saucepan, melt butter.  Add sugar, cocoa and syrup until sugar melts.  Add graham crackers and raisins.

Press mixture into pan.

In a glass bowl melt the milk and semisweet chocolate, stirring at 30 second intervals until only small bits of chocolate remain.  Continue stirring until all chocolate is melted.  It is important not to burn your chocolate so it sets up with a beautiful shine.  That is why chocolate should always be removed from the heat source when a few solid bits still remain and stirred until completely dissolved.

Pour the melted chocolate over the graham cracker layer.

Refrigerate until set, at least one hour.  Cut tiffin bars into squares 12 squares and then cut each square on the diagonal to make 24 servings.


-Barbara Esatto, The Chocolate Goddess