Apricot & Nut Tiffin

1. Line a 20cm square tin with baking parchment.
2. Place both chocolates, butter and agave syrup in a large bowl over a pan of simmering water until melted.
3. Crush the biscuits with your fingers keeping some larger pieces and mix into the chocolate with the dried fruits and nuts, seeds and salt.
4. Press into the tin and chill until set.
5. Cut into 12 squares.

Cooks tip: For a Christmas gift, stack 2-3 Tiffins and place in a gift bag tied with ribbon.