Millionaire’s hazelnut chocolate trifle
December 9, 2020
Brown and wild rice, red Quinoa, squash and date salad
January 8, 2021

Grown- up sweet n’ salty Tiffin

This recipe is for Melanie Eisenberg and all other adults who seek to gorge on a grown-up version of Rocky Road.

Strictly speaking it’s the addition of marshmallows that turns a Tiffin bar into Rocky Road, but we are grown ups here. I do not want to bite into marshmallow, margarine, Turkish delight, cooking chocolate, Marie biscuits or speckled eggs but I have no aversion to all things glitter and sparkly. Adulting is complex.

I have omitted the Ferrero Rocher fudge recipe. An entire jar of Lindt chocolate spread, condensed milk, 8 Ferreo Rochers and Hazelnut Lindt chocolate could not make it bloggable.

Now the Tiffin on the other hand is delicious. The childish rock candy is the first bite of glassy break-your-teeth candy, setting the scene for a textured chocolate with crunchy short bread and salty pretzels. Contrast in a bite.

Grown-up sweet n’ salty Tiffin (24 squares at least)


  • 2x 100g Lindt milk chocolate
  • 2×100 Lindt dark hazelnut
  • 300g salted butter
  • 3 Tablespoons Maple or golden syrup
  • 1 x 200g Woolworth’s mini oat snaps or crunchies
  • 1 packet Lindt hello pretzel snack bites
  • 1 packet Lindt hello biscuit snack bites
  • Sparkles, gold, shimmer, rock candy and all things un-grown up


  1. Place the butter and syrup in a pot and melt, add the chocolate, remove from heat and melt.
  2. While the chocolate is cooling, blitz or bash the biscuits into fine crumbs and then fold this into the chocolate.
  3. Line a small baking pan with foil and lightly bash the chocolate balls in their bags
  4. As long as the chocolate is not too warm, quickly fold the bashed Lindt balls into the chocolate and pour into the baking tray.
  5. Garnish with all adult things like gold glitter and pink rock candy and pop into the fridge
  6. Slice with a warm knife if too hard
  7. Adult this with a glass of milk