Gluten-free Christmas Tiffin Road & Amaretti Tiffin Road

This recipe is a cross between tiffin and rocky road, so I call it Christmas Tiffin Road.  Instead of marshmallows I use chopped up Crunchies Bars, which gives it even more texture.  These little treats are very easy to make and make wonderful homemade gifts but make sure you keep a batch for yourself because they're highly addictive!

To make a different kind of tiffin road [for those who aren't gluten intolerant] you can use amaretti biscuits and white chocolate instead. As I did in the photo above.

250g dark chocolate, chopped or bashed in a freezer bag with a rolling pin

150g milk chocolate, chopped or bashed in a freezer bag with a rolling pin

175g butter – salted or unsalted – I use salted

4 tbsp golden syrup

200g gluten-free shortbread biscuits – I used Waitrose Shortbread Biscuits - bashed in a freezer bag into biggish chunks -  keep the rubble

150g brazil nuts, chopped into chunks – one nut cut into about three pieces

150g sour cherries or dried cranberries – I prefer sour cherries

125g pistachio nuts – left whole

3 Crunchie bars – bashed into small chunks –  keep the rubble

White chocolate stars for decoration or edible glitter or any other festive decoration

Line a 25cm/10in x 30cm/12in baking tray with greaseproof paper

1. Place both chocolates, butter and golden syrup into a heavy-based saucepan.  Cook over a low heat to melt, stirring occasionally

2. Take the pan off the heat and stir in the crushed biscuits and nuts

3. Add the berries and stir

4. Lastly, add the Crunchie bits and fold in [make sure you do this last, as if the mixture is still too war the honeycomb bits will dissolve]

5. Smooth the surface as much as possible but it will still be “rocky”

6. Sprinkle with white chocolate stars, however only do this once the mixture has cooled a bit, otherwise they may melt

7. Refrigerate for two hours or until mixture has just set but is still soft enough to cut

8. Remove block of rocky road from the baking tray

9. If using edible glitter, sprinkle with glitter

10. Using a very sharp knife cut into approx. 24 pieces