Peanut butter and jelly tiffin
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 12–16
- Dietary
- Pregnancy-friendly
Nadiya's all-American-influenced take on a classic tiffin uses peanut butter and jelly. Actual jelly. Top with any sweets and biscuits you fancy.
Ingredients
- 400g/14oz dark chocolate, broken into pieces
- 350g/12oz smooth peanut butter
- 150g/5½oz grape jelly (available online)
- 250g/9oz digestive biscuits, crushed
- 100g/3½oz dried cherries
- 100g/3½oz salted peanuts, roughly chopped
- pinch salt
- few pink and white wafers, to decorate
- yoghurt-coated pretzels, to decorate
- red sugar-coated chocolates, to decorate
- red liquorice sticks, to decorate
- pink marshmallows, to decorate
- pink and white jelly beans, to decorate
Method
Line a 24cm x 24cm/9½ x 9½ in baking tin with baking paper.
Place a heatproof bowl over a pan of gently simmering water and melt the chocolate, being careful not to let the bowl touch the water. When melted, stir in 200g/7oz of the peanut butter and all the grape jelly.
Stir the digestives, cherries and salted peanuts into the chocolate mixture.
Pour the mixture into the baking tin and level off. Cover and place in the fridge for at least 1 hour.
Once set, carefully remove the tiffin from the baking tray and spread with the remaining peanut butter. Sprinkle with a little salt, then decorate with the assorted sweets and biscuits.
Cut into squares and serve.
