Line a 20cm square tin with clingfilm or parchment paper and set aside
Break the cookies into small chunks by gently bashing with a rolling pin https://cookpad.com/uk/recipes/336555-vickys-digestive-biscuits-gf-df-ef-sf-nf?token=UoKiD78WzHZv9yBRwtsss73u
Put the margarine, syrup and chocolate into a saucepan and heat gently until melted together into a sweet chocolatey sauce https://cookpad.com/uk/recipes/334096-vickys-homemade-golden-syrup-like-tate-lyles-gf-df-ef-sf-nf?token=mHBx44AXsSMu4NRzHgpM83H1
Take the pan off the heat and stir in the raisins, cherries and cookie chunks so everything is covered in the chocolate sauce
Pour the mixture into the lined tin and smooth down
Once cooled enough, put into the fridge to set
Once the tiffin base is set, melt the safe chocolate either over a bain marie or in short blasts in the microwave
Let cool slightly before pouring over the top of the tiffin base and let set back in the fridge
Turn out and cut into squares to serve
You can add any dried fruits, nuts or even pieces of chopped honeycomb or marshmallow to the base sauce
To turn this into a more Christmas flavoured Tiffin, swap the shortbread cookies for ginger ones, swap the cherries for dried cranberries and add in the grated zest of half an orange, 1/2 tsp ground cinnamon and 1/4 tsp ground cinnamon. You can also swap 100g of the topping chocolate for a safe white chocolate and marble the topping
