Hotchpotch toasted nut tiffin

Hotchpotch toasted nut tiffin Miranda Gore Brown_60111

Miranda Gore Browne shares her favourite ways to use up Christmas leftovers. She says: 

"This is a great recipe to use up the last of the Christmas biscuit tin, the odds and ends of dried fruit, uneaten nuts and chocolate, of course!"

Makes: 16 squares (I used a square 20cm metal tin)


  • 100g butter
  • 25g soft brown sugar
  • 3 tbsp cocoa
  • 4 tbsp golden syrup
  • 225g leftover Christmas biscuits crushed 
  • 225g milk chocolate (use any leftover chocolate, white, milk or dark, they will all taste delicious).
  • Add up to 100g of leftover nuts (toast on a flat baking tray for about five minutes), sultanas, dried cranberries or dried fruit – use up the leftover bits in your cupboard


  1. Line your tin with non-stick baking paper.
  2. Put the butter, sugar, cocoa and golden syrup into a pan and heat until melted.
  3. Add the crushed biscuits (you can add raisins or other dried fruit if you want to at this point).
  4. Press into the lined tin and put into the fridge to set.
  5. Melt 225g milk chocolate, add ¼ teaspoon of vegetable oil (this makes it easier to cut) pour on top and smooth. 
  6. Chill in the fridge for an hour or so before cutting into squares.
Miranda Gore Browne is a food writer, home-baking expert, director of The Kitchen School and passionate foodie. She was also a finalist on the first series of The Great British Bake Off. Miranda has written two books; Biscuit and Bake Me a Cake as Fast as You Can, both published by Ebury Press.

Related categories: Cakes and bakes Recipes

Last edited:25 October 2019 at 15:20

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