Honeycomb Tiffin
Gluten and dairy free version
Cooking Instructions
- 1
Line a 20cm square cake tin with tinfoil
Melt the chocolate dairy free spread and maple syrup together in a bowl
Chop the honeycomb into small pieces and smash the biscuits into crumbs
Stir the honeycomb and biscuit into the melted chocolate mixture - 2
Press into the lined cake tin
Make the topping by melting the chocolate and pouring over the tiffin base
Place in the fridge for a couple of hours then cut into bars
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