Method Prep:10min › Cook:5min › Extra time:1hr › Ready in:1hr15min
Place digestives in a freezer bag and bash with a rolling pin until they are in small pieces.
Tip into a bowl and add the crisp rice cereal, coconut, cherries, raisins and apricots.
In a small pan on a low to medium heat, melt the butter and plain chocolate with the golden syrup. Stir until the ingredients have melted and are thoroughly mixed, then pour into the biscuit mixture and coat thoroughly.
Spoon into a 23cm square baking tin at least 3cm deep. Press into an even layer - I use a potato masher - and leave to cool.
Break the milk chocolate into chunks and melt in a heatproof bowl over a pan of simmering water. Stir until smooth, then pour over the tiffin base.
Repeat with the white chocolate and drizzle this over the milk chocolate, creating a ripple effect.
Chill in the fridge for at least 1 hour then cut into squares.
Run the knife under hot water to make cutting the tiffin easier.