Peanut butter and jelly tiffin
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.
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.