Method:

Line a 24cm x 24cm baking tin.

Melt the dark chocolate then mix through the peanut butter and jelly.

Roughly crush the crackers and then stir them, the cherries and salted peanuts through the chocolate mixture. Tip the mix into the lined cake tin, level off the top and then put into the fridge to set for at least 1 hour.

When the tiffin is set, carefully remove from the baking tin, removing any paper that may come with it.

Spread with the crunchy peanut butter, sprinkle with a little salt then pile with assorted candy and biscuits.

Cut the tiffin into squares and serve.

Nadiya Hussain’s peanut butter and jelly tiffin is the salty-meets-sweet treat December needs