How to Old Ma Rooney's Chocolate Tiffin
300g dark chocolate
1 packet of digestive / hobnob biscuits
1 packet of ginger nuts biscuits
1 tub of glace cherries, chopped
2 cup of currants
1 cup of golden syrup
Blitz most of the biscuits in a food processor or bash the biscuits into crumbs, bash a few biscuits into small pieces for extra crunch.
Pour into a bowl alongside currants and cherries.
Melt 200g of chocolate, add all the butter on a very low heat and add the syrup.
Mix well and add to the dry ingredients.
Mix thoroughly and pour into a lined tray and refrigerate for around 45 minutes.
Melt the remaining chocolate and spread thinly on top.
Once cooled, cut into bite size pieces.