Sometimes you create something so filthy, something so naughty you feel you have to hide it from the world. This chocolatey wonder is like the bastard son of rocky road and tiffin, hidden away in the attic and fed on a bucket of fish heads once a week. The attic is never a good prison, the undesirables always escape. Boom, sweet shop tiffin!
Sadly, I can't take credit for this awesome idea. I was scrolling through Instagram a few weeks ago when I paused on a photo from Crumbs & Doilies showing a majestic square of goodness packed with sweet shop favorites. Since I'm in Newcastle and they're in London the only thing I could do was make my own. I headed straight off to the supermarket, filled my trolley with chocolate and sweeties and set about mashing it all together in an unholy union of deliciousness.
These bars can be customised with whatever you enjoy to chomp upon. I filled mine with Double Deckers, Smarties, Toffee Crunches, Kit Kats, marshmallows and Rolos but next time I'm going to add fudge bars and maybe a few Crunchies.
Sweet Shop Tiffin
325g plain chocolate, chopped
225g milk chocolate, chopped
250g unsalted butter
100g golden syrup
10 bars of your favorite chocolate treats, chopped up
1 bag of mini marshmallows
Pop both of the chocolates, butter and the golden syrup in a large, heavy based saucepan and melt together over a low heat.
Jumble the chopped chocolate bars and marshmallows together in a large bowl and pour over 2/3 of the melted chocolate. Mix together until everything is coated then pour into a 20x30 disposable tin, or use a greased and lined brownie tin. Smooth out the top before pouring on the remaining chocolate to fill any gaps and crevices.
Refrigerate till firm then cut into 16 hunks. Dust with icing sugar and enjoy your naughty treats.