White chocolate tiffin with pecans

White chocolate tiffin with pecans might be just the beverage you are searching for. For $1.42 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains approximately 4g of protein, 25g of fat, and a total of 414 calories. 292 people were impressed by this recipe. This recipe from Amuse Your Bouche requires butter, digestive biscuits, glace cherries, and pecans. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is not so outstanding. Try White Chocolate Brownies with Pecans, Gooey Brownies with Toasted Pecans & White Chocolate Chips, and Slow Cooker Bread Pudding With White Chocolate, Pecans and Raisins for similar recipes.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Line a dish with cling film - mine measured 6 x 8 inches.Roughly crush the digestive biscuits - you want to end up with a combination of crumbs and larger pieces. You can do this by putting the biscuits in a sandwich bag and bashing with a rolling pin, but I find it's just as effective to put them in a bowl and crush with your hands.Coarsely chop the pecans and cherries, and add to the crumbled biscuits.Break the white chocolate into small chunks, and place in a bowl along with the butter (also cut into small chunks). Cook it in the microwave, stirring every 30 seconds or so, until fully melted, and then mix it into the biscuit mixture - work fairly quickly before the chocolate begins to cool.When well mixed, spread half of the biscuit mixture into the dish, pressing down firmly to help it pack together.Melt the milk chocolate in the microwave, and drizzle just under half of it over the biscuit mixture - if possible, try to make sure that most of the biscuit mixture is covered (this helps it all to stick together nicely, as well as creating an extra chocolatey layer in the middle of your tiffin).Add the remaining biscuit mixture, and again spread out in a single layer. Top with the remaining milk chocolate, and use the back of a spoon to spread it out into an even layer.Chill in the fridge for at least 2 hours until completely set. Remove from the fridge 5-10 minutes before serving, to allow it to soften slightly and make cutting easier. It keeps for quite a while in the fridge - as long as you can resist eating it.

 

Step by step:

1. Line a dish with cling film - mine measured 6 x 8 inches.Roughly crush the digestive biscuits - you want to end up with a combination of crumbs and larger pieces. You can do this by putting the biscuits in a sandwich bag and bashing with a rolling pin, but I find it's just as effective to put them in a bowl and crush with your hands.Coarsely chop the pecans and cherries, and add to the crumbled biscuits.Break the white chocolate into small chunks, and place in a bowl along with the butter (also cut into small chunks). Cook it in the microwave, stirring every 30 seconds or so, until fully melted, and then mix it into the biscuit mixture - work fairly quickly before the chocolate begins to cool.When well mixed, spread half of the biscuit mixture into the dish, pressing down firmly to help it pack together.Melt the milk chocolate in the microwave, and drizzle just under half of it over the biscuit mixture - if possible, try to make sure that most of the biscuit mixture is covered (this helps it all to stick together nicely, as well as creating an extra chocolatey layer in the middle of your tiffin).

2. Add the remaining biscuit mixture, and again spread out in a single layer. Top with the remaining milk chocolate, and use the back of a spoon to spread it out into an even layer.Chill in the fridge for at least 2 hours until completely set.

3. Remove from the fridge 5-10 minutes before serving, to allow it to soften slightly and make cutting easier. It keeps for quite a while in the fridge - as long as you can resist eating it.

Nutrition Information:

covered percent of daily need