This Rolo Tiffin recipe wonderfully forgiving recipe which can be adapted to include all your faves!
The combinations of ingredients here I think work really well, complimenting each other, with the dried cherries helping to balance the sweetness with a hit of sour. I’ve also found that people loved the nostalgia of adding the Rolos on the top! If you prefer raisins or sultanas, you’d like to use a different biscuit, or you’d prefer to add in some nuts for example, just keep the ratios of ingredients the same and substitute with your favourites.
I also used to be able to buy dried sour cherries from most supermarkets quite easily but they seem to now be a little harder to find. They can be in the baking section or in the health food section and they can sometimes be labelled as something slightly different but any good health food shop should be able to help you.
500g dark chocolate
200g butter
300g golden syrup
100g dried cherries
100g mini marshmallows
1 small packet of digestive biscuits
2-3 packets of rolos.
Line a 9” x 13” cake pan and put to one side.
In a large saucepan, gently heat together the butter, chocolate and golden syrup until completely melted and combined.
Break the biscuits into pieces and add into the chocolatey mixture, along with the cherries and marshmallows. If you would prefer a less biscuity mixture, just stir in slightly fewer biscuits. Stir really well to combine and make sure all pieces are completely coated in the chocolatey mixture.
Pour this mixture into the prepared cake pan and smooth out the top.
Place the rolos over the top of the mixture and place the cake pan in the fridge to set (about 2 hours).
