April 29: Chocolate Tiffins

Chocolate Tiffins

Ingredients:
Bottom and Top Layers
3 tablespoons (1.5 oz) unsalted butter
6 ounces semisweet chocolate, chopped

Middle Layer
5 1/2 tablespoons (2.75 oz) unsalted butter
6 ounces semisweet chocolate, chopped
1 tablespoon golden syrup or light corn syrup
16 graham cracker squares, broken into pieces, or a heaping cup of bear grahams
1/4 cup toasted and chopped pecans
1/3 cup dried sour cherries or cherry-flavored cranberries

1. Line a 9-inch loaf pan with nonstick foil, or line it with regular foil and spray the foil with flour-added baking spray.
2. Make the first layer: In a small, microwave-safe mixing bowl, microwave the butter on high for 30 seconds, or until melted. Add the chocolate and stir until it has melted as much as it can. It probably won't melt all the way, so return it to the microwave and heat on 50% power for another 30 seconds to 1 minute and stir until fully melted. Spoon half of this melted chocolate over the bottom of the prepared pan to make an even layer of chocolate. Chill the pan to set the chocolate. Set the bowl of the remaining melted chocolate aside.
3. Make the middle layer: In a second microwave-safe mixing bowl, microwave the butter on high for 30 seconds, or until melted. Add the chocolate and stir until fully or partially melted. If necessary, return to the microwave and heat on 50% power for 30-60 seconds. Stir until completely melted. Stir in the golden syrup, broken graham crackers, nuts, and cherries. Carefully spoon this mixture over the thin layer of set chocolate in the pan. Press down as evenly as possible. Return the pan to the refrigerator and start on layer three.
4. Make the top layer: Soften the remaining chocolate mixture in the first bowl in the microwave by heating at 50% power for about 30 seconds. Spread it over the cookie mixture to make a flat top. Return the pan to the refrigerator and chill for about 3 hours, or until set. Grasp the foil, lift from the pan, and cut into squares.

Bottom layer

Melting chocolate...again

Addition of the corn syrup

Addition of the graham crackers

Addition of cranberries and pecans

Middle layer

Top layer

Thoughts: If I had to make this recipe over again, the only thing I would do differently is make more of the top and bottom layers. After splitting them evenly, I felt like there wasn't enough to make the smooth layer. The other thing I'm not crazy about is melting chocolate. Sometimes it comes out and sometimes it comes out with this weird chunky consistency that can't be fixed and has to be tossed. Luckily it didn't happen this time because I didn't have any more chocolate. I was told this was a bit rich, but it was just right to me! The taste is overwhelmingly chocolaty.